Step 1

In a medium skillet or dutch oven pot, over medium-high heat add 2 tablespoons of olive oil. Once oil is hot, saute onion for about 1 minute before adding carrot. Cook the mixture for 1 minute.

Step 2

Add the beef breaking it apart with a spatula. Cook until meat is browned and no longer pink. I prefer using lean meat but if you have lots of liquid, drain it first before moving to the next step.

Step 3

Into the same skillet add black pepper, sugar, salt, sweet paprika, cajun, tomato sauce, and chopped tomatoes. Stir until combined. Reduce the heat to medium-low and simmer for 10 minutes.

Step 4

While the mixture is simmering, preheat the oven to 350 degrees Fahrenheit. Spray an 8x11 inches or 2 quart baking dish with cooking oil.

Step 5

Remove the skillet from heat and transfer the beef mixture to a deep pot or large dutch oven. Stir in cooked rice and taste for salt and black pepper. Set aside.

Step 6

Cook the cabbage. Wipe the skillet or pot (same as what you used for beef) clean with paper towels and heat the remaining 1 tablespoon of oil over medium heat.

Step 7

Once cooked, transfer half of the cabbage into the baking dish. Top with beef rice mixture. Repeat with one more cabbage and beef layer. Blend/even out the top layer and sprinkle with mozzarella cheese.

Step 8

Cover with aluminum foil and bake for 20 minutes.

Step 9

Remove the foil and bake for another 20 minutes until the cheese is nicely melted.

Step 10

If you want, you can use the broil setting (towards the end, 1-2 minutes) in your oven to brown the cheese slightly. Serve with fresh dill, parsley, and a dollop of sour cream on top of the cabbage casserole.