1. Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
2. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula as it cooks. Drain any excess fat.
3. Add the diced onion and minced garlic to the skillet with the beef and sauté until the onion is translucent, about 5 minutes.
4. Stir in the chopped cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, and pepper. If using rice, mix it in at this stage.
5. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the cabbage starts to soften.
6. Transfer the beef and cabbage mixture into the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Let the casserole sit for a few minutes before serving. This will help the flavors meld and make serving easier.

One of my little secrets is to let the bake rest for a few minutes before diving in. It’s during this time that the flavors truly come together, creating a dish that’s worth the wait.