Layered Cabbage Roll Casserole

1 medium head of cabbage, sliced into 1/2" strips
2 pounds ground beef
1 small onion, chopped small
2/3 cup uncooked rice
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
24 ounces crushed tomatoes
15 ounces tomato sauce
2 tablespoons white wine vinegar
1/3 cup light brown sugar

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, garlic powder, 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, sugar 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. Enjoy!