Start by preheating your oven to 350°F (175°C) and greasing your 9x13 inch casserole dish with your choice of non-stick spray or olive oil.

Cook your lean ground beef in a large skillet over medium-high heat. When your beef is half-cooked, introduce the chopped onion and continue to cook until the beef is thoroughly browned.

Turn down the heat to low, add your minced garlic, and cook for an additional minute, stirring continuously. Remember to drain the excess fat.

It's time to add the flavor. Put in the paprika, onion powder, cayenne pepper, brown sugar, tomato sauce, beef broth, and uncooked rice. Give everything a good mix.

Let your concoction come to a gentle boil, then reduce the heat so it simmers. Cover your skillet and let it simmer for 20 minutes or until your rice is tender.

While that's happening, grab another large skillet and heat a tablespoon of olive oil. Cook half of your chopped cabbage until it's slightly tender (about 5-7 minutes).

Now, let's assemble the casserole. Start by spreading the cooked cabbage over the bottom of your greased casserole dish. Next, layer half of the beef mixture, followed by a generous sprinkle of both cheddar and Monterey Jack cheeses.

Repeat the layers: cook the remaining cabbage in the remaining olive oil until slightly tender, then layer it over the cheese in the casserole dish. Spread the rest of the beef mixture on top, and finally, finish off with the remaining cheeses.

Cover your soon-to-be-delicious casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 20 minutes, or until the cheese is beautifully browned.

Take your casserole out of the oven and let it sit for a few minutes before serving. Now it's time to enjoy your homemade, irresistible Cabbage Roll Casserole!