1 lb ground beef

1 small head of cabbage, chopped

1 onion, chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup shredded cheddar cheese (optional)

Preheat oven to 350°F (175°C).
In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
Add diced onion and minced garlic to the skillet, sautéing for 3-4 minutes until softened.
Stir in diced tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and pepper. Simmer for 5-7 minutes.
In a separate pan, steam or sauté chopped cabbage until tender, about 5-7 minutes.
In a casserole dish, layer half of the cooked cabbage, then half of the beef mixture. Repeat layers.
Cover with aluminum foil and bake for 25 minutes.
If using cheese, remove foil, sprinkle cheddar on top, and bake for an additional 10 minutes until melted and bubbly.
Let the casserole rest for a few minutes before serving.

Add red pepper flakes or diced jalapeños for a spicy kick.

For a low-carb version, skip the diced tomatoes and use a sugar-free sauce.

Swap cheddar with mozzarella or Monterey Jack for a different cheese variation.

Use ground turkey or chicken as a leaner alternative to beef.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.