Italian Cabbage Casserole

• 1 medium head cabbage, coarsely shredded
• 1 lb lean ground beef
• 1 large green bell pepper, chopped (I used a red bell pepper)
• 1 medium onion, chopped
• 14 1/2 ounces diced tomatoes, undrained
• 8 ounces tomato sauce
• 3 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup part-skim mozzarella cheese, shredded

1. Place cabbage in a steamer basket; place in a large saucepan over 1 inches of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside.
2. In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Place half of the cabbage in a 11-in. x 7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350 F for 15-20 minutes or until heated through.

head cabbage, lean ground beef, green bell pepper, onion, tomatoes, tomato sauce, tomato paste, oregano, garlic powder, pepper, salt, mozzarella cheese

Taken from www.food.com/recipe/italian-cabbage-casserole-464589 (may not work)