Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

In a large skillet over medium heat, cook ground beef and diced onion until the beef is browned and cooked through, about 8–10 minutes. Drain excess fat.

Stir in garlic, oregano, paprika, salt, and pepper. Cook for 1 minute until fragrant.

Add rice, diced tomatoes with juice, tomato sauce, and chicken broth. Stir well to combine. Bring to a simmer, then remove from heat.

In the same skillet, heat olive oil over medium heat. Add shredded cabbage and sauté for 5–7 minutes until slightly softened but still crisp.

Transfer the beef mixture to the prepared baking dish. Spread evenly. Top with sautéed cabbage.

Cover the dish with aluminum foil and bake for 35 minutes. Remove foil and sprinkle with cheddar cheese if using. Bake uncovered for another 10–15 minutes, until rice is tender and liquid is absorbed.

Let cool for 5 minutes before serving. Enjoy warm.