“This recipe came from my Better Homes and Gardens Recipe Card Library. Its dated 1976. This is a delicious dish. Serve immediately when done cooking, since cooked cabbage tends to water out and may cause the sauce to thin. Trust me on this.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In skillet cook beef, onion, celery, and green pepper till meat is browned; drain off excess fat.
  2. Sprinkle meat mixture with oats, parsley, the 3/4 teaspoons salt, the garlic powder, and the 1/8th teaspoons pepper.
  3. Core cabbage; cut in six wedges. Place atop meat.
  4. In bowl combine tomato sauce, vinegar, brown sugar, the 1/2 teaspoons salt, and the dash pepper; mix well. Pour over cabbage and meat.
  5. Simmer, covered, 15 to 20 minutes or tull cabbage is tender. Serve at once.

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