Begin by dicing two small onions and one green bell pepper. Mince one teaspoon of garlic, or use garlic powder if needed. Chop half a large head of cabbage into bite-sized pieces.

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the diced onions and minced garlic, sautéing until soft and translucent for about 3-4 minutes.

Add one pound of lean ground beef to the skillet, breaking it into smaller pieces. Cook for about 6-8 minutes until browned. Drain any excess fat.

Stir in half a teaspoon of onion powder, oregano, and paprika to the mixture. Then, add a 14-ounce can of diced tomatoes, mixing thoroughly.

Carefully pile the chopped cabbage on top of the beef mixture. Cover and cook for about 10 minutes over medium-low heat.

After steaming, gently stir everything together, cook uncovered for an additional 15 minutes until the dish thickens slightly.

Sprinkle 1 to 2 cups of shredded cheddar cheese over the casserole. Cover for 1-2 minutes to allow the cheese to melt.