1 1/2 lbs. ground beef
1/2 c. chopped onion
1/2 c. sliced celery
1/2 c. chopped green pepper
2 tbsp. quick cooking rolled oats
2 tbsp. snipped parsley
3/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
1 med. head cabbage
1 (15 oz.) can tomato sauce
1/4 c. cider vinegar
3 tbsp. brown sugar
1/2 tsp. salt and dash pepper

In skillet, cook ground beef, onion, celery and green pepper until meat is browned; drain off fat. Sprinkle meat mixture with rolled oats, parsley, the 3/4 teaspoon salt, garlic powder and the 1/8 teaspoon pepper. Core cabbage; cut into 6 wedges. Place atop meat.

In bowl combine tomato sauce, vinegar, brown sugar, the 1/2 teaspoon salt and the dash pepper; mix well. Pour over cabbage and meat. Cover and simmer for 15 to 20 minutes or until cabbage is tender. Serve at once. Make 6 servings.