12 oz Lean ground beef
1 c  Chopped onion
1/2 md Size head green cabbage
1 cn (28 oz) crushed tomatoes
1 tb Brown sugar
1 tb Distilled white vinegar
1/2 ts Salt

Crumble beef into 4-5 quart dutch oven. Add onions & cook over med
high heat 5-6 minutes, stirring often, until beef is lightly browned.
Quarter & core cabbage. Cut crosswise in 1″ wide strips, should have
about 8 cups. Add to meat mixture, cover & cook over med heat 5-7
minutes, stirring occasionally, until the cabbage wilts. Stir in
tomatoes, sugar, vinegar & salt. Bring to a boil, reduce heat, cover
& simmer, stirring occasionally, 10 minutes or until cabbage is
tender.