Microwave the ground round, oregano, garlic, parsley, ginger, mustard, celery, onion, and green peppers in a covered, microwave-safe dish for 2 minutes. Carefully stir the mixture and then microwave on high for an additional 2 to 3 minutes, or until the meat is no longer pink. Drain any fat reside, or dab the beef with a paper towel.
Heat the steamed cabbage in the microwave on high for 30 seconds, or just long enough to warm it up to serving temperature. Then, toss the chopped, raw tomato with the ground round mixture and then spoon it over the warmed cabbage.
To finish, sprinkle the dried basil over the top of the dish and serve.