Unstuffed Cabbage
Serves: 4
12 ounces lean ground beef
1 cup chopped onion
1/2 medium-size head green cabbage (about 1 1/2 pounds)
1 can (28 ounces) crushed tomatoes
1 Tbsp. packed light brown sugar
1 Tbsp. white vinegar
1/2 tsp. salt
Crumble beef into a 4-5 quart Dutch oven. Add onions and cook over
medium-high heat 5 to 6 minutes, stirring often, until beef is lightly
browned. Quarter and core cabbage. Cut crosswise in inch-wide strips--you
should have about 8 cups. Add to meat mixture, cover and cook over medium
heat 5 5o 7 minutes stirring occasionally, until the cabbage wilts. Stir
in rest of ingredients. Bring to a boil, reduce heat, cover and simmer,
stirring occasionally, 10 minutes or until cabbage is tender.
Source: Woman's Day
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