1 lb. ground beef
1 c. celery
1/2 c. onion
2 tbsp. flour
1 (1 lb. 12 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. oregano leaves
1/4 tsp. pepper
4 c. cabbage, coarsely chopped
2 c. pared potatoes, thinly diced
2 c. bread cubes
2 tbsp. melted butter

Brown ground beef in large skillet. When meat begins to turn color, add celery and onion. Cook 5 minutes. Stir in flour, tomatoes, tomato sauce, salt, oregano and pepper. Bring mixture to boil. Remove from heat. Alternate layers of meat mixture, cabbage and potatoes in 3 quart casserole. Combine bread cubes and butter. Sprinkle over casserole. Cover. Bake at 375 degrees for 1 hour or until vegetables are tender. Serves 6 to 8.