- 2 onions
- ¼ glass olive oil
- 2 lbs. ground hamburger
- 2 lbs. green cabbage, destroyed
- 1 16 oz. can jellied cranberry sauce OR ½ glass darker sugar
- 2 15 oz. would tomato be able to sauce
- 4 mugs water
Cut the onion into quarter rounds. Warmth oil over medium-high in a wide griddle and sauté the onions with a liberal sprinkle of salt until translucent—around 10 minutes.
Increment warmth to high and dark colored the ground meat in little groups so the dish does not move toward becoming packed. As each group is done, exchange it to a pot that is sufficiently expansive to fit whatever remains of the fixings.
When all the hamburger has been carmelized, add all the rest of the fixings to the pot. Blend so the fixings are equally disseminated. Spread the pot and heat to the point of boiling. Lessen warmth to medium-low and stew around 60 minutes. Check to guarantee all the cabbage is delicate before killing the flame. Taste and include increasingly salt if necessary.