Preparation Steps

• Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
• Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
• Stir in the diced onion and minced garlic and cook until the onion is softened, about 3 minutes.
• Add shredded cabbage to the pot and cook, stirring occasionally, until it begins to wilt, about 5 minutes.
• Stir in the uncooked rice, tomato paste, paprika, salt and pepper until well combined.
• Pour in the beef broth, bring the mixture to a simmer, then reduce heat to low. Cover and cook until rice is tender, about 25–30 minutes.
• Remove the pot from heat, stir in 1 cup shredded cheddar cheese until melted and combined. Taste and adjust seasoning if needed.
• If desired, sprinkle additional cheddar on top and place under a broiler for 2–3 minutes to brown the top. Let rest 5 minutes before serving.