1 pound ground beef or 3/4 pound ground
    beef and 1/4 pound ground pork
1 medium onion, peeled and coarsely chopped
About 8 cups cabbage, cored, quartered and cut
    into 1-inch strips
1/4 cup water
1 (28 ounce) can crushed tomatoes or tomato puree
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 teaspoon salt
Freshly ground pepper
1 1/2 teaspoons caraway seeds (optional)
1 clove garlic, finely minced

In a 6-quart Dutch oven or other pot, brown the ground meats, draining off most fat that melts off.

Add the chopped onion and cook until onion wilts and softens, 3 to 5 minutes. Add the chopped cabbage and the water to the pot and cook until cabbage begins to soften and wilt, 5 to 8 minutes more.

Add tomatoes, brown sugar, vinegar, salt, pepper, caraway seeds and garlic and stir to mix well. Bring to boil, reduce heat to simmer and cover. Simmer until cabbage is tender-crisp, 30 minutes or more.

Serve over white rice or with rice on the side.

Serves 4 generously.