Ingredients:
1 lb lean ground beef
1/2 head med green cabbage
1 cup chopped onions
1 28-oz can crushed tomatoes
1 tbsp light brown sugar, packed
1 tbsp white vinegar
1/2 tsp salt
Directions:
Crumble beef into a 5-quart dutch oven. Add onions and cook over medium heat for 5-6 minutes, stirring often, till beef is browned. Quarter and core cabbage. Cut crosswise in inch wide strips. Approx. 8 cups. Add to meat mixture, cover and cook over medium heat for 5-7 minutes, stirring occasionally, till cabbage wilts. Stir in tomatoes, sugar, vinegar and salt. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 10 minutes or until cabbage is tender.
Serves four.
