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Tomato, Beef & Cabbage Casserole

 1/2 white onion, roughly chopped
 1 lb ground beef
 1 tsp each: onion powder, garlic powder, oregano and salt (optional 1/2 tsp red pepper flakes too)
 4 cups (28 oz, or 1 quart) chopped tomatoes in their juice or tomato sauce (if using frozen, allow to thaw fully)
 1/2 head green cabbage, roughly chopped
 2 cups dry egg noodles
 2 cups water
 1 - 1.5 cups grated cheddar

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.