Return to Main Recipes Page/Return to Home Page
1 pound ground chuck or equal amount of soy product that resembles meat
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:
I look for a two-pound cabbage for this recipe.
Posted by Muriel S Harris
Nutritional Info Per Serving: N/A
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
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.