Thursday, February 7, 2008
From my friend Sharon:
12 ounces lean ground beef
1 cup chopped onions
1/2 medium-sized head green cabbage (about 1-1/2 pounds), quartered,
cored and cut in 1-inch wide strips (I sometimes use Savoy cabbage because I like it better :-))
1 can (28 ounces) crushed tomatoes
1 T. packed light brown sugar
1 T. distilled white vinegar (cider vinegar works well, too)
1/2 tsp. salt
Cook beef and onions in a 4- to 5-quart Dutch oven over medium-high heat, stirring with a fork to break up chunks, 5 minutes or until beef is lightly browned.
Stir in cabbage, cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until cabbage wilts.
Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer 8 to 10 minutes, stirring 2 or 3 times, until cabbage is tender.
Serve over rice.
Serves 4 (although we usually get 1 meal for two people, and a lunch of leftovers for one, from it).