Beef and Cabbage Casserole

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Beef and Cabbage Casserole

1 to 1 1/2 lb ground beef
1 onion, chopped
1/2 cup chopped green bell pepper
14.5-oz can diced tomatoes
2 tsp cider vinegar
Optional: 1 tsp sugar
Salt and freshly ground black pepper
1 tsp garlic powder
1 head cabbage
3/4 cup shredded mild Cheddar cheese

Heat the oven to 350°. Lightly butter a 2-quart casserole.
In a large skillet or sauté pan, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink. Drain off fat.
Simmer, uncovered, for 10 min, stirring frequently.
Taste and add salt and freshly ground black pepper, as needed.
Cut cabbage into 6 wedges or coarsely chop.
Put about an inch of water and about 1 tsp of salt in a large saucepan. Add the cabbage to the saucepan and bring to a boil.
Reduce heat to medium-low, cover the pan, and cook for about 10 min, or until tender. Drain thoroughly.
Arrange the cabbage in a lightly buttered 2-quart baking dish.
Pour ground beef and tomato mixture over the cabbage and bake uncovered, for 20 to 25 min.
Sprinkle the cheese over the casserole and bake for about 5 min longer, until the cheese has melted. Serves 6

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