1 to 1 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper (Optional)
1 can (14.5 ounces) diced tomatoes
1 small can or jar of mushrooms drained (Optional)
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 ground black pepper
1 head cabbage, about 1 1/2 to 2 pounds
3/4 cup shredded mild Cheddar cheese
In large skillet, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat.
Stir in tomatoes, salt, pepper, and garlic salt. Simmer, uncovered, for 10 minutes, stirring frequently.
Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well. Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges.
Bake cabbage casserole, uncovered, at 350° for 20 to 25 minutes. Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.