Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a large baking dish.
Cook the beef mixture: In a large skillet over medium heat, warm a tablespoon of olive oil or butter. Add the chopped onion and sauté until translucent. Add minced garlic and cook for 30 seconds. Stir in the ground beef, cooking until browned and fully cooked. Drain excess fat.
Add tomatoes and seasonings: Stir in diced tomatoes, tomato sauce, paprika, oregano, salt, and black pepper. Simmer for 5–7 minutes to let the flavors blend.
Prepare the cabbage: In a large pot, boil or steam the chopped cabbage for about 5 minutes, until slightly tender. Drain well.
Assemble the casserole: Layer half of the cabbage on the bottom of the baking dish. Add the beef-tomato mixture on top, spreading evenly. Cover with the remaining cabbage. If using cheese, sprinkle it evenly over the top.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes to allow the top to brown slightly and the flavors to meld together.
Serve: Remove from oven and let cool for a few minutes. Slice into portions and serve warm — it’s delicious on its own or with crusty bread.
