Unstuffed Cabbage

• 12 oz. lean ground beef
• 1 c. chopped onion
• 1/2 medium size head green cabbage (about 1 1/2 lb.)
• 1 (28 oz.) can crushed tomatoes
• 1 Tbsp. packed light brown sugar
• 1 Tbsp. distilled white vinegar
• 1/2 tsp. salt

1. Crumble beef into a 4 to 5 quart Dutch oven.
2. Add onion and cook over medium-high heat for 5 to 6 minutes, stirring often until beef is lightly browned.
3. Quarter and core cabbage.
4. Cut crosswise in one-inch wide strips.
5. You should have about 8 cups.
6. Add to meat mixture.
7. Cover and cook over medium heat 5 to 7 minutes, stirring occasionally until cabbage wilts.
8. Stir in tomatoes, sugar, vinegar and salt.
9. Bring to a boil.
10. Reduce heat.
11. Cover and simmer, stirring occasionally for 10 minutes or until cabbage is tender.
12. Serves 4.

lean ground beef, onion, green cabbage, tomatoes, brown sugar, white vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716821 (may not work)