- 1 lb. lean ground beef
- 1 cup chopped onion
- 1/2 head of green cabbage) about 1 1/2 pound)
- 1 can (28 oz.) crushed tomatoes
- 1 tablespoon of packed, light brown sugar
- 1 tablespoon of distilled white vinegar
- 1/2 teaspoon of salt
Adapted from community.qvc.com
Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the chopped onions and cook over medium-high heat for 5-6 minutes, stirring often, until the beef is browned.
Quarter and core the cabbage. Cut it crosswise in inch wide strips. You should have 8 cups. Add meat to the mixture. Cover and cook over medium heat for 5-7 minutes, stirring occasionally until the cabbage wilts.
Stir in tomatoes, sugar, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes, or until the cabbage is tender.