1 lb lean ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp sugar
1 tsp Worcestershire sauce
2 tsp cider vinegar
1 14/5 oz can petite diced tomatoes, not drained
1 head cabbage, about 1 lb, cored and coarsely chopped
1 tsp salt
1/2 tsp seasoned pepper
1 cup shredded cheddar cheese
In large skillet, add beef, onion and pepper and cook until beef is no longer pink. Drain fat. Stir into beef the garlic powder, Italian seasoning, sugar, Worcestershire, vinegar and tomatoes. Stir well and simmer about 10 minutes, stirring occasionally. Put about an inch of water in a pot and add cabbage, salt and pepper. Bring to a boil, cover and cook about 10 minutes until cabbage is tender. Drain the cabbage. In a casserole dish add the drained cabbage and top with the beef mixture. Bake, uncovered at 350 degrees 20-25 minutes. Sprinkle the cheese over the meat and bake another 5 minutes until the cheese is melted. Let sit 5 minutes before serving.
