Step 1

Preheat oven to 350 degrees.  Spray 9×13 inch casserole dish with nonstick cooking spray or olive oil spray.

Step 2

Brown ground beef.  When the ground beef is about halfway browned, add the onion; cook until the beef is fully browned. Reduce the heat to low.  Add the garlic and cook for 1 minute, stirring continuously. Drain any excess fat from the skillet.

Step 3

Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and rice.  Bring the mixture to a low boil. Turn to a simmer and cover with a lid.  Simmer for 20 minutes until rice is tender.

Step 4

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 of the chopped cabbage and cook until slightly tender; 5-7 minutes.  Spread cabbage over the bottom of the casserole dish.  Top with 1/2 of the ground beef mixture.  Sprinkle with 1/2 of the cheeses, blending them.  Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the other 1/2 of the chopped cabbage and cook until slightly tender, 5-7 minutes. Spread the cabbage over the cheese in the casserole dish.  Top with the other 1/2 of the beef mixture and then with the remaining cheese.

Step 5

Cover the casserole with aluminum foil and bake for 20 minutes.  Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.