- 1 head green cabbage, shredded
- 1/2 cup uncooked long-grain white rice
- 1 pound ground beef
- 1 small onion, chopped
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried sweet basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon white sugar
- 1/4 teaspoon ground black pepper
- 1 (28 ounce) can whole tomatoes
- 10 slices American cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cabbage in the bottom of a 9×13-inch baking dish; sprinkle rice on top.
- Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper.
- Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.