1 lb. ground beef
1 med. onion, chopped
2 tbsp. butter
1 c. shredded carrots
4 c. shredded cabbage
Dash black pepper (1/8 tsp.)
1 (16 oz.) jar herb style spaghetti sauce
1 tbsp. Worcestershire sauce
1 tbsp. chopped chives
1/2 c. water
Crumbs or grated cheese for topping

Saute onion in butter; add meat and cook until meat loses pink color. In 2 quart buttered casserole, layer the carrots and half the cabbage. Add meat and press down lightly. Add remaining cabbage. Combine spaghetti sauce, Worcestershire sauce, chives and water. Pour over top of casserole. Top with cheese or crumbs. Cover. Bake at 325 degrees about 1 hour.