What's for Dinner? Ground Beef and Cabbage Casserole

I've seen many recipes for this casserole, but I felt they were all missing something. This is why I came up with my own adaptation. The dilly sour cream is optional.

1 lb lean ground beef

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1 large clove garlic, minced

1 large can (14.5 ounces) diced tomatoes

1/2 cup rice

salt and pepper to taste

1 small head cabbage, cut into large slices

1/2 cup shredded sharp Cheddar cheese

sour cream mixed with a little dill to taste (optional)

Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well, reserving about 1/2 cup cooking water. Arrange cabbage slices in a a casserole dish that has been sprayed with cooking spray. Set aside.

Meanwhile, in a large frying pan, cook ground beef and onion til meat is no longer pink. Add green pepper and garlic and cook another 5 minutes or so; drain off fat. Stir in rice, tomatoes, cooking water, salt and pepper. Simmer, uncovered, for 10 minutes, stirring frequently. Taste and adjust as desired.

Preheat oven to 350°.

Pour meat mixture over and around cabbage slices. Bake cabbage casserole, uncovered, 20-25 minutes or til hot and bubbling.

Sprinkle casserole with cheese and bake another 5 minutes or til cheese is melted. Let rest 10 minutes before serving.

I served the casserole with a dollop of the dilly sour cream.