Preheat oven to 350 degrees and spray a casserole dish with cooking spray.
Heat a large frying pan over medium-high heat. Add ground beef and cook until it is well browned. Remove the ground beef from the heat and drain the grease. Return the ground beef to the heat and add chopped onion and garlic and cook until the onion is translucent and starting to brown, about 5 minutes. Add the paprika, salt and pepper and cook about 2 minutes more. Pour in the can of diced tomatoes including the juice, tomato sauce, chicken broth and the uncooked rice. Bring to a boil then reduce the heat to medium-low. Cover the skillet and let the mixture simmer for about 15 minutes.
While the meat mixture is simmering, remove the outer leaves from the cabbage. Cut it in half and cut out the core then chop the cabbage into ½" pieces.
Once the meat mixture has finished simmering, transfer it to a bowl and return the skillet to the heat. Add the cabbage, water and kosher salt to the skillet, cover and cook over medium-high heat until the cabbage is wilted slightly. Uncover the skillet and continue cooking for about 10 minutes, stirring occasionally. Remove from the heat. Set the cabbage aside.
Place cabbage in a clean kitchen towel and wring the excess water out.
Begin assembling the casserole by layering half the meat mixture, half of the cabbage and then repeating with the other half of the meat mixture and ending with the cabbage. Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove from the oven, remove the foil and serve while hot. Enjoy!
One Last Thing
If you prefer crispier cabbage, remove the skillet from heat before stirring in the cabbage so it doesn't fully cook.