Beef Cabbage Casserole

INGREDIENTS
½    head green cabbage, cored, sliced and chopped
1     pound low fat ground beef
1     small white onion, chopped fine (1 cup)
½    cup chopped celery
½    cup chopped green bell pepper
2-3  cloves garlic, minced
1     can (15 ounces) diced tomatoes
2     tablespoons tomato paste
¼    cup dry red table wine
2     teaspoons dried oregano
2     teaspoons dried thyme

METHOD

Preheat the oven to 350 F. Grease the bottom and sides of a deep 9 inch square baking dish. Place the cabbage into the baking dish, press it down and cook in the microwave for 2 minutes.

In a large skillet add the ground beef. Use a fork to separate the beef and  cook for 4 to 5 minutes until it is browned. Add the onion, celery, green pepper and garlic. Cook for 4 to 5 minutes until the vegetables are tender, about 5 to 6 minutes.

To the skillet, add the diced tomatoes, tomato paste, red wine and the two spices. Stir all ingredients until they are well mixed and remove from the heat. Pour this mixture into the cabbage-lined baking dish, smooth the top and place into the oven. Bake for 20 to 25 minutes until top of the dish looks real brown. If using the optional cheddar, sprinkle over the top and return to the oven for another 5 minutes. Remove and let the dish cool for 5 minutes before serving.