1 to 1 1/2 pounds lean ground beef / mince
1 medium onion, chopped
1 green capsicum, chopped
1 teaspoon garlic powder
1 teaspoon sugar, optional
2 teaspoons cider vinegar
1 can diced tomatoes with juice
1 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1 head cabbage
3/4 cup shredded mild cheddar cheese
Preheat the oven to 350 F/180 C/Gas Mark 4. Grease a 2-quart casserole dish.
In a large skillet or sauté pan over medium heat, add the ground beef, chopped onion, and chopped green bell pepper. Cook until meat is no longer pink and drain off the fat.
Stir in the garlic powder, sugar (if using), vinegar, and diced tomatoes with juice.
Simmer, uncovered, for 10 minutes, stirring frequently.
Taste and add salt and freshly ground black pepper as needed.
Meanwhile, cut the cabbage into 6 wedges or coarsely chop, removing the tough inner core. Put about an inch of water and about 1 teaspoon of salt in a large saucepan. Add the cabbage to the saucepan and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook for about 10 minutes or until tender. Drain thoroughly.
Arrange the drained cabbage in the prepared 2-quart baking dish. Pour the ground beef and tomato mixture over the cabbage and bake uncovered for 20 to 25 minutes.
Sprinkle the cheese over the casserole and bake for about 5 minutes longer, until the cheese has melted.
Let cool for a few minutes before serving. Enjoy.
Recipe by The Spruce eats