1 lb. lean ground beef
1 med. onion, chopped
2 tbsp. butter
1 c. finely shredded carrots
3 c. finely shredded cabbage
1 tsp. salt
1 (16 oz.) jar 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 half the cabbage. Sprinkle with salt. Add meat mixture, press down slightly. Add remaining cabbage.

To the spaghetti sauce, add the Worcestershire sauce and chives. Pour sauce over the casserole. Cover and bake at 350 degrees for about 1 hour or until the cabbage is soft and the meat is cooked through.

Add cheese on top. Bake, uncovered, for about 5 to 8 minutes until the cheese is melted. Serve at once. Serves 4.