Nobody makes stuffed cabbage as well as Aunt Ruth. This being said, she gave me this slightly modified version that is easier to make. The cabbage is not stuffed. Same taste, with less work.
|1||lb. lean ground beef|
|1||cup chopped onion|
|1/2||medium size head of green cabbage) about
1 1/2 pound)
|1||can (28 oz.) crushed tomato|
|1||tablespoon of packed, light brown sugar|
|1||tablespoon of distilled white vinegar|
|1/2||teaspoon of salt|
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 brown.
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.
Prep Time: 45 Minutes