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Unstuffed Cabbage V (M/P, TNT)
Source: Penzy's spice catalog
Serves: 4 to 6

1 pound ground chuck or equal amount of soy product that resembles meat
1 cup onion, chopped
8 cups cabbage, cut into 1" wide strips
1/2 cup water
1 28-ounce can of crushed tomatoes
1 tbsp brown sugar
1 tbsp white vinegar
1/2 tsp salt
1-1/2 tsp whole caraway seed
Juice of half a lemon (optional)
1 tsp. garlic powder or 1 clove garlic, minced

In a casserole pot, brown the meat and drain off any grease (or quickly warm the soy). Add chopped onion and cook for about 3 to 4 minutes to soften the onion.

Add the cabbage and water and cook for about 5 minutes or until the cabbage starts to wilt. Add the tomatoes, brown sugar, vinegar, salt, caraway seeds, and garlic. If you use a half lemon, add that. Bring to a boil, reduce heat, and cover. Cook on low heat for about 30 minutes.

Poster's Notes:
The recipe suggests cooking on low heat for about 30 minutes, but the flavor increases if you cook it longer, perhaps 45 minutes to an hour. Serve with rice.

I look for a two-pound cabbage for this recipe.

Posted by Muriel S Harris

Nutritional Info Per Serving: N/A