Iron-Skillet Stuffed Cabbage

Place a large cast iron skilled on top of the grilling grate over the fire put. Add the ground beef and onions to the skillet, season with salt and pepper, and cook until the meat has browned. Drain off any grease. Add the rice, cabbage, tomato sauce, chicken stock, and diced tomatoes; stir until combined. Once the mixture comes to a boil, cover with heavy-duty aluminum foil and allow it to simmer for 10-15 minutes, until the rice and cabbage become tender and soft. Uncover the skillet, top the mixture with cheddar, and re-cover so that the cheese can steam and melt. Serve immediately.