1 lb. lean ground meat
1 med. onion, chopped
2 tbsp. butter
1 c. finely shredded carrots
3 c. finely shredded cabbage
1 tsp. salt
Dash black pepper
1 jar (16 oz.) herb style spaghetti sauce
1 tbsp. Worcestershire sauce
1 tbsp. chopped chives
1/2 c. grated Cheddar cheese

In medium skillet, saute onion in butter. Add ground meat. Cook until it loses its pink color.

In a 2 quart buttered casserole or baking dish, layer the carrots and half cabbage. Sprinkle with salt and pepper. Add meat press down slightly, add remaining cabbage.

To spaghetti sauce add Worcestershire sauce and chives. Pour over top of casserole. Bake at 350 degrees for 1 hour. Add cheese and melt uncovered for 5 minutes or so. Serve immediately.