Layered Cabbage Roll Casserole

1 medium head of cabbage, sliced into ½ strips

2 lbs ground beef

1 small onion, diced

2/3 cup uncooked rice

1 tsp chili powder

1 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp garlic powder

1 tsp crushed red pepper

1 tsp kosher salt

1/4 tsp ground black pepper

24 ounces crushed tomatoes

3 garlic cloves minced

15 ounces tomato sauce or 1 cup v8 juice

2 tbsp red wine vinegar

1 tbsp worcestershire sauce

Preheat the oven to 350 degrees. Spread the cabbage across the bottom of a 9×13 dish (two smaller pans will work as well). In a large skillet, over medium heat, cook the ground beef along with the onion.

Drain any grease from the pan and add the rice, chili powder, cinnamon, nutmeg, cloves, garlic powder, crushed red pepper,salt and pepper to the skillet with the meat. Add the crushed tomatoes and stir to combine. Spread the meat mixture over the cabbage in the baking dish.

Mix together the tomato sauce, worsteshire sauce, garlic, and vinegar and pour over the meat and cabbage. Cover with foil and then bake for 90 minutes. Uncover and let rest for 5-10 minutes prior to serving.

Top with grated parmesan cheese and or shredded motzerella cheese.