Cabbage Roll Casserole

Cabbage Roll Casserole 1 lb. lean ground pork or beef 1 large onion, diced 3 cloves garlic, crushed 1 cup tomato sauce 1/2 teaspoon pepper 1 teaspoon paprika 1 teaspoon thyme 1 tablespoon tomato paste 1 large can (28 oz) diced tomatoes 1 large head of cabbage 2 cups cooked rice (white or brown) 1 tablespoon olive oil 2 cups gruyere or monterey jack cheese 1 egg 1/4 cup milk Brown beef, onion and garlic over medium heat until no pink remains. Drain any fat. Stir in tomatoes (including juice), tomato paste, seasoning and tomato sauce. Simmer uncovered about 10 minutes. Remove from heat and add rice. Meanwhile, coarsely chop cabbage, rinse and shake dry. Heat 1 tablespoon of oil in a skillet and add ½ of the cabbage. Cook just until softened (about 5 minutes). Repeat with remaining cabbage.