Total Time
55mins
Prep 25 mins
Cook 30 mins

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.

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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