Dice one medium onion and a bell pepper, then mince two cloves of garlic. Chop half a head of cabbage into bite-sized pieces.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until onion is translucent.

Add 1 pound of lean ground beef to the skillet with the sautéed vegetables. Cook for 6-8 minutes until browned.

Stir in 1 tablespoon of onion powder, 1 teaspoon of oregano, 1 teaspoon of paprika, and one can of diced tomatoes. Season with salt and pepper.

Layer the chopped cabbage on top of the beef mixture and cover the pan with a lid. Cook for about 10 minutes.

After 10 minutes, stir the mixture and continue cooking uncovered for another 15 minutes.

Finally, sprinkle 1 cup of shredded cheddar cheese over the casserole. Cover for 1-2 minutes until cheese melts.