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Unstuffed Cabbage Casserole
1
pound ground beef or 3/4 pound ground
beef and 1/4 pound ground pork
1
medium onion, peeled and coarsely chopped
About 8 cups cabbage, cored, quartered and cut
into 1−inch strips
1
1
1
1
1
/4 cup water
(28 ounce) can crushed tomatoes or tomato puree
tablespoon brown sugar
tablespoon white vinegar
/2 teaspoon salt
Freshly ground pepper
1
1
1/2 teaspoons caraway seeds (optional)
clove garlic, finely minced
In a 6−quart Dutch oven or other pot, brown the ground meats, draining off most fat that melts off.
Add the chopped onion and cook until onion wilts and softens, 3 to 5 minutes. Add the chopped
cabbage and the water to the pot and cook until cabbage begins to soften and wilt, 5 to 8 minutes more.
Add tomatoes, brown sugar, vinegar, salt, pepper, caraway seeds and garlic and stir to mix well. Bring
to boil, reduce heat to simmer and cover. Simmer until cabbage is tender−crisp, 30 minutes or more.
Serve over white rice or with rice on the side.
Serves 4 generously.
Unstuffed Cabbage Casserole
388
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