Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. While the oven heats, dice the onion into 1/2-inch pieces, mince the garlic cloves, cut the cabbage into 1-inch squares, and shred both cheeses from blocks (this ensures better melting than pre-shredded). Measure out all spices, tomato sauce, broth, rice, and brown sugar and have them ready. Having everything prepared before you start cooking will keep the workflow smooth and prevent scrambling mid-recipe.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the 1.25 lb ground beef and diced onion, breaking the beef into small crumbles as it cooks, about 4-5 minutes until the meat is no longer pink and the onion softens. Add the minced garlic and cook for 1 minute until fragrant. Drain any excess fat from the pan. Stir in the paprika, smoked paprika, onion powder, cayenne pepper, and brown sugar, cooking for 30 seconds to bloom the spices. Add the tomato sauce, beef broth, and rice, stirring well to combine. I like to use 80/20 ground chuck because it has enough fat to keep the filling moist without becoming greasy after draining.

Bring the beef and rice mixture to a boil, then reduce heat to low and cover the skillet with a lid. Simmer gently for 20 minutes, stirring occasionally to ensure the rice is cooking evenly and not sticking to the bottom. The rice should be tender and the liquid mostly absorbed. Taste the mixture and season generously with salt and pepper to your preference. Set the mixture aside to cool slightly while you prepare the cabbage layers.

Heat 1 tablespoon of olive oil in the same skillet (or a second skillet if preferred) over medium-high heat. Add half of the prepared cabbage squares and sauté for 5-7 minutes, stirring occasionally, until the cabbage begins to soften and develop light browning on the edges. Transfer this cooked cabbage to a plate. Wipe the skillet clean if needed, add another tablespoon of olive oil, and repeat with the remaining cabbage. The sautéing process softens the cabbage and helps it meld better with the beef filling in the final dish.

Spread the first batch of sautéed cabbage evenly across the bottom of your prepared 9x13 inch baking dish. Top with half of the beef and rice mixture from Step 3, spreading it in an even layer. Sprinkle half of the combined cheddar and monterey jack cheeses over the beef layer. Add the second batch of sautéed cabbage in an even layer. Top with the remaining beef and rice mixture, spreading it carefully to cover. Finally, sprinkle the remaining cheese blend over the top. This layering approach ensures every bite has a good balance of cabbage, beef, and cheese.

Cover the casserole tightly with aluminum foil and bake at 350°F for 20 minutes. Remove the foil and bake uncovered for an additional 20 minutes, until the cheese is melted, bubbly, and golden in places. Let the casserole rest for 5 minutes before serving—this allows the layers to set slightly and makes serving cleaner. I find that letting it rest gives the flavors a moment to settle together beautifully.