The great thing about this recipe—especially for non-cabbage lovers!—is that you can't taste the cabbage in the meat. Yet, at the same time, it adds a nice heartiness and moistness to it.
I credit my mother for my love for cooking. My grandmother, too...I remember how she made barbecued beef on weekends when grandkids visited.
Home for my husband, our daughter (she's 12) and me is a small village on the banks of the Mississippi River.
Meet the Cook: As the cook for our local volunteer fire department, I'm a nonstop recipe clipper. This one's been a constant in my file for years. It's great for grabbing and going, and a good lunch dish, too.
Here on our farm, my husband - who's also a teacher - and I have cattle and hogs plus one chicken who furnishes many of our eggs. We are the parents of a 6-year-old daughter.
-Kathy Wells, Brodhead, Wisconsin
Meet the Cook: My husband and I do a lot of one-pot cooking (he taught me to cook after we were married!). The beef in these sandwiches is like an oven stew, but we'll often prepare it in a slow cooker - putting it on in the morning so we can just dish it up when we get home from work.
Jerry is a rural mail carrier, and I am a nurse (this recipe came from one of the cookbooks that our hospital employees regularly compile). We have two grown sons...both of whom cook!
-Patricia Throlson, Clear Lake, Minnesota.