1 small head of cabbage, shredded
1 1/2 lbs. ground beef or pork sausage meat
1 can tomato soup
1 can water or broth (use the soup can to measure)
1/2 tsp. garlic powder
1/2 tsp. ground cumin
4 cloves garlic, minced
1/4 tsp. allspice
1 tsp. Worcestershire
1/2 tsp. each of oregano and basil
1/4 tsp. thyme
1/2 tsp. chili powder or taco seasoning
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 large onion, chopped
1 stalk celery, thinly sliced
1 green bell pepper, cored and chopped

Brown the ground beef or sausage meat with chopped onions and pepper; drain. Add olive oil, if needed during the cooking to replace the drained grease.

Add seasonings and remaining ingredients; stir well to coat and cover until cabbage is tender (if you don't like cabbage, add black beans instead - see below).

Taste and adjust seasonings, adding salt, pepper, and any additional spices you feel are needed.

Serve as is, over buttered wide noodles or rice, or go Mexican by using it as a taco shell filling (topped with sour cream and cheese, etc.). Another variation is to stir in a little sour cream for a Hungarian Goulash flavor. This is a somewhat seasonal choice with the Mexican flair fitting well as a Summer Dish and the Goulash standing out as a hearty dish for cold weather.

The addition of a large can of Bush's Black Beans makes this a complete meal. This can be added either with or without the cabbage.

This call also be served as a Nacho dish; top chips with the meat mixture and add a layer of shredded cheese over the top. Run under the broiler until the cheese is melted.

Makes 4-6 servings or if used as a taco filling, about 10 tacos.

Submitted by: CM