Set your oven to 350°F (175°C).
Arrange the cabbage strips evenly on the bottom of a 9×13 baking dish or divide between two smaller pans.
Cook the ground beef and chopped onion in a large skillet over medium heat until browned.
Remove excess fat, then stir in the uncooked rice, chili powder, garlic powder, salt, and black pepper into the meat mixture.
Add the crushed tomatoes to the skillet and mix everything well.
Spread this meat and tomato mixture evenly over the cabbage layer in the baking dish.
Combine the tomato sauce, brown sugar, and white wine vinegar in a bowl, then pour the sauce over the meat and cabbage layers.
Cover the dish tightly with foil and place it in the oven to bake for 90 minutes.
After baking, let the casserole sit uncovered for 5 to 10 minutes before serving to allow flavors to settle.
