Cabbage Wedges with Beef Recipe

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"When you're pinching pennies, you look for filling meals with inexpensive ingredients," Sue VanDlac writes from her home in Everett, Washington. "This skillet dinner is always a hit. I love preparing it for my family."
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings


  • 1-1/2 pounds ground beef
  • 1/2 cup each chopped onion, celery and green pepper
  • 1 can (15 ounces) tomato sauce
  • 3 tablespoons cider vinegar
  • 3 tablespoons brown sugar
  • 1-1/4 teaspoons salt
  • 3 tablespoons quick-cooking oats
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 medium head cabbage

Nutritional Facts

1 each: 280 calories, 11g fat (5g saturated fat), 56mg cholesterol, 932mg sodium, 23g carbohydrate (14g sugars, 5g fiber), 24g protein.


  1. In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine tomato sauce, vinegar, brown sugar and salt; add to skillet. Stir in the oats, parsley, garlic powder and pepper.
  2. Core the cabbage and cut into six wedges; arrange over meat mixture. Cover and simmer for 15-20 minutes or until cabbage is tender. Yield: 6 servings.
Originally published as Cabbage Wedges with Beef in Quick Cooking September/October 2002, p43

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