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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Unstuffed Cabbage Recipe

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This recipe for Unstuffed Cabbage is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz ground beef
1 c chopped onion
½ medium head of cabbage
1-28 oz can crushed tomatoes
1 T brown sugar
1 T white vinegar
½ t salt
Worcestershire sauce
Directions:
Directions:
Crumble beef into a 4-5 quart Dutch oven. Add onions and Worcestershire sauce and cook for 5-6 minutes until beef is lightly browned. Quarter and core cabbage. Cut crosswise into inch wide strips about 8 cups. Add to meat mixture, cover and cook over medium heat, about 5-7 minutes, stirring occasionally, until cabbage wilts. Stir in tomatoes, sugar, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, 10 minutes or until cabbage is tender.
Personal Notes:
Personal Notes:
I think this could be made in a crockpot, too. I would brown the hamburger the night before and add everything to the pot before leaving for work. It is a filling recipe with lower carbs than many soups.

 

 

 

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