|
Post by chief_cook2 on Oct 24, 2003 12:31:23 GMT -6
2 pounds ground beef 2 onions, chopped 3 cloves garlic, minced 2 16-oz. cans tomato sauce 1/2 cup applesauce 5 Tbsp. apple cider vinegar 4 Tbsp. dark brown sugar 1 tsp. dried thyme Salt and pepper to taste 6 to 8 cups finely shredded cabbage (about 1 and 1/2 to 2 pounds)
Brown ground beef in a large pot or Dutch oven (which is really just a large pot with a close-fitting lid). Add onion and garlic and continue to brown beef and break it into small pieces. Drain fat and return pot to medium heat. Add tomato sauce, applesauce, vinegar, brown sugar, thyme and salt and pepper. Mix well and bring to a boil while stirring constantly. Add cabbage then reduce heat and cover pot. Simmer while covered for about 25 minutes stirring occasionally. Cook until cabbage is tender. Cook with lid off for a few minutes to thicken the sauce if you would like.
The Skinny: Use the leanest ground beef you can find and your favorite sugar substitute.
|
|