Heat the oil in a large pot. Add the onion and soften over medium heat for 2 minutes, and add the ground beef. Break apart with a wooden spoon and brown, adding in the spices and the salt.
Once the beef is no longer pink, add the chopped tomatoes/tomato sauce and the cabbage in batches, stirring it to soften and make more room. Add the uncooked egg noodles and the water and cover. Bring to a boil and reduce heat. Cook for 25 minutes.
Remove the lid, add the grated cheese, and recover till melted (about 5 minutes.) Serve warm.