This one’s been dubbed 'Amish Sunday Favorite' because the compliments keep coming all week long.

Servings: 6

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 small head of cabbage, chopped
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 cup uncooked white rice
2 cups beef broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 cup shredded mozzarella cheese

Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

Stir in the chopped cabbage, tomato sauce, diced tomatoes, uncooked rice, beef broth, salt, pepper, and paprika.

Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally.

Transfer the mixture to a greased 9x13-inch baking dish.

Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.

Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.