"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Unstuffed Cabbage Recipe

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This recipe for Unstuffed Cabbage, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Schilly


1 lb. Ground Beef
1 medium Onion, sliced
3 cloves Garlic, peeled and finely chopped
1 can (28 oz.) Stewed Tomatoes
1 can (6 oz.) Tomato Paste
1 1/2 tsp. Dried Parsley
1 1/4 tsp. Salt
1 tsp. Dried Oregano
1 tsp. Sugar
1 small Head of Cabbage, about 8 c, shredded
Mashed Potatoes and Green Beans (optional)

1. Heat a large nonstick saucepan over medium heat. Add beef and cook for 6 minutes, until no longer pink, stirring occasionally. Drain fat. Stir in onion and cook 4 minutes. Add garlic; cook 1 minute.
2. Add tomatoes and paste. Break up tomatoes with potato masher. Stir in 1 3/4 c Water, parsley, salt, oregano, sugar and black pepper. Simmer 5 minutes.
3. Add half the cabbage and cook, covered, for 5 minutes. Add remaining cabbage and simmer covered, for 90 minutes, stirring occasionally.
4. Serve with mashed potatoes and green beans, if desired.




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