In a large skillet, cook the beef over medium heat until meat is no longer pink. Stir in the onion and celery. Cook until crisp tender; drain.

Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. Serve with cheese and sour cream if desired.