Preheat the oven to 350°F (170°C). Spray a large casserole (13" x 10" or 13" x 9”) with a non-stick spray. The larger the better.
Heat a large skillet or saucepan on medium heat; add oil followed by ground beef and pork. Break it apart as it cooks until it's browned and cooked through, about 5-7 minutes. Remove browned meat and set aside.
In the same saucepan, add 1-2 tablespoons oil, followed by onions, and cook over medium heat until the onion is translucent about 4-5 minutes.
Add the minced garlic, thyme, Creole seasoning, and paprika, and cook about 2 minutes more.
Then return the beef mixture back to the pan together with the diced tomatoes with juice, tomato sauce, rice, water, and Worcestershire sauce, and bouillon powder to the pan. Season with salt and pepper.
Bring to a boil and let it simmer until it’s slightly thickened, about 15-18 minutes.
While the sauce is simmering add oil, (about 1-2 tablespoons oil) to a large skillet or Dutch oven; add the cabbage and cook over medium-high heat until the cabbage is tender. It really doesn’t need to cook much as it will continue to cook in the oven.
Season cabbage with salt and fresh ground black pepper. Remove and layer in the bottom of the casserole dish. Place the meat and rice mixture over the cabbage, press down, if needed.
Cover the casserole tightly with foil paper and bake for about 35-40 minutes.
Using oven mitts, carefully remove foil paper and sprinkle on cheese over the casserole (if desired.)
Bake uncovered for an additional 7- 10 minutes, or until the cheese is melted.
Remove from the oven and let it cool slightly and serve hot. Garnish with chopped parsley, if desired.