Roughly based on this recipe. I don’t think that the mozzarella made much difference – I might leave it off or use a stronger tasting cheese next time. I also think I’ll use more cabbage next time – this is a bit too tomatoey.
1 1/2 lbs green cabbage, roughly chopped (I had about a 3 lb cabbage, so I used about half)
1 1/2 lb. ground pork
1 medium onion, chopped
1 tsp garlic powder
1 teaspoon smoked paprika
1 ½ teaspoon dried thyme
1/2 tsp dried basil
⅛ teaspoon cayenne pepper
salt and pepper
28 oz crushed or chopped tomatoes
1 cup (4 oz) shredded mozzarella
Preheat oven to 375 degrees F. Grease a 2-quart (7 X 11-inch) baking dish with olive oil. Place the chopped cabbage in the baking dish and add a bit of water. Cover tightly with foil. Bake for 20 minutes, stirring occasionally.
Meanwhile, in a large, deep skillet, heat the olive oil and cook the onion until lightly browned. Add the pork and cook until pork is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon. Add the garlic, paprika, oregano, basil, and cayenne and cook 30 seconds, stirring.
Add the drained tomatoes, and season with salt and pepper. Continue to cook, stirring often, 5-10 minutes. Turn heat off and stir in the cooked cabbage until well-incorporated.
Transfer the mixture back to the prepared baking dish, pressing on it to flatten. Sprinkle with the cheese. Bake, uncovered, 30 minutes, until casserole is bubbly and cheese is browned. Allow to rest 10 minutes before cutting and serving.