Instructions: In a 6 quart Dutch oven, brown the ground beef, draining off the fat.

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

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

Serve over rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.