Recipe: Unstuffed Cabbage Casserole

UNSTUFFED CABBAGE CASSEROLE

1 pound extra lean ground beef
1 medium onion, peeled and coarsely chopped
1/2 medium cabbage head, cored, quartered, and cut into 1-inch strips
1/4 cup water
1 (28 ounce) can crushed tomatoes or tomato puree
1 tablespoon brown sugar
1 tablespoon vinegar
1/2 teaspoon salt
freshly ground black pepper
1 1/2 teaspoons caraway seeds (optional)
1 garlic clove, finely minced
2 cups cooked rice

In a 6 quart Dutch oven, brown the ground beef, draining off the fat.

Add the chopped onion and cook until onion wilts and softens, 3-5 minutes.

Add the chopped cabbage and water to the Dutch oven; cook until the cabbage begins to soften and wilt, 5-8 minutes more.

Add tomatoes, brown sugar, vinegar, salt, pepper, caraway seeds, and garlic; stir to mix well. Bring to a boil, reduce heat to simmer and cover. Simmer until cabbage is tender-crisp, 30 minutes or more.

Serve over rice.

Servings: 4
Source: Lafayette Journal-Courier