Start by preheating your oven to 350°F (175°C). In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.

Add the ground beef to the skillet. Break it apart with a spatula as it cooks. Sprinkle in the thyme, sweet Hungarian paprika, smoked paprika, salt, and black pepper. Cook until the meat is browned and cooked through, roughly 6-8 minutes. Drain any excess fat if necessary, then remove from the heat.

In a large mixing bowl, combine the chopped cabbage with the cooked meat mixture. Add the diced tomatoes (with their juice), tomato sauce, chicken or vegetable broth, and the cooked brown rice. Stir everything until well combined.

In a greased 9x13 inch casserole dish, pour half of the cabbage mixture, spreading it evenly. Sprinkle a layer of mozzarella cheese on top. Add the remaining cabbage mixture and finish with another layer of mozzarella cheese.

Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. After that, remove the foil and let it bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Once out of the oven, let the casserole cool for a few minutes. Slice it into squares and serve warm. Enjoy the delightful combination of flavors you’ve just created!