Servings: 6 servings
1 lb. ground beef (pref from grassfed cows – can also substitute with ground bison, mutton or chicken)
1 large onion, chopped
1 green pepper, chopped
1 (28-oz.) can chopped tomatoes, with juice (Pomi chopped are my fav – JUST TOMATOES)
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
approx ½ head of small cabbage, chopped and steamed to desired firmness (see steaming tab in recipies)
2 cups grated sharp cheddar cheese (pref from grassfed cows and raw is even better)
1. Preheat the oven to 350 degrees. In a large skillet, cook the ground meat over medium heat, stirring to break up the lumps, until all of the pink is gone from the meat. Add the onion and the green pepper, and cook until the vegetables are tender, about 5 minutes. Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt, and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
2. Steam or boil (faster) cabbage. To boil – fill medium pot half full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the cabbage and boil to desired firmness. Return the cabbage to the pot. Pour the tomato mixture over the cabbage and stir until blended.
3. Add everything to a 13×9. Top with cheese and serve (may need a few minutes in oven to melt the cheese or you can bake for a few minutes).
** NOTE – don’t chop the cabbage too small, you want them in wide noodle type strips but not to long that you have to cut to eat. You also don’t want to cabbage too soft – some firmness would give you the consistency of egg noodles.
Very good reheated and always make two at a time so I can freeze one for later.