Prepare the Vegetables: Start by chopping the cabbage into bite-sized pieces and finely dicing the onion. Mince the garlic as well, since these ingredients create the base flavor that gives the casserole its savory depth.
Cook the Ground Beef: Heat olive oil in a large skillet over medium heat, then add the ground beef. Break it apart with a spoon and cook until browned and no pink remains. Drain excess fat if needed so the casserole does not become greasy.
Add Onion and Garlic: Stir the chopped onion and minced garlic into the cooked beef. Let them cook for a few minutes until soft and fragrant, which helps build a fuller flavor before adding the cabbage.
Soften the Cabbage: Add the chopped cabbage to the skillet and stir everything together. Cook for several minutes until the cabbage begins to soften and shrink slightly, making it easier to layer into the casserole dish.
Build the Sauce: Mix in tomato sauce, tomato paste, paprika, salt, and pepper. Stir well so the beef and cabbage get coated evenly. Let the mixture simmer for a few minutes until the flavors combine into a rich, savory filling.
Transfer to Baking Dish: Spoon the mixture into a greased casserole dish and spread it evenly. Press it down gently so it bakes evenly and holds together better when served.
Add Cheese and Bake: Sprinkle shredded cheese generously over the top and place the dish into a preheated oven at 180°C. Bake for about 20 to 25 minutes until the cheese melts and begins to turn golden.
Rest and Serve: Remove from the oven and let it sit for a few minutes before serving. This resting time helps the casserole settle and makes scooping easier without falling apart.
