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 until soft, but not brown. Add ground meat. Cook breaking up the meat until meat loses its pink color.

In a 2 quart buttered casserole or baking dish, layer the carrots and 1/2 the cabbage. Sprinkle with salt and pepper. Add meat mixture, press down slightly. Add remaining cabbage.

To spaghetti sauce, add Worcestershire sauce and chives. Pour sauce over top of casserole. Cover.

Bake at 350 degrees for about 1 hour or until cabbage is soft and meat is cooked through. Add cheese on top. Bake, uncovered, for another 5 to 8 minutes until cheese is melted.

Serve immediately. Serves 4.