• 1/4 cup chopped onion
• 3/4 lb. ground beef
• 1/3 cup sliced celery
• 1 cup cubed carrots
• 1 8-oz can tomato sauce
• 1 Tbsp cornstarch, dissolved in 1 Tbsp water
• 2 cups shredded cabbage leaves

Saut� onion and beef in oil, and cook until beef turns light brown. Add celery, carrots and 4 cups water.

Season with 3/4 tsp. salt and simmer for about 20 minutes.

Pour in tomato sauce and let simmer for another 10 minutes.

Add dissolved cornstarch and cabbage. Cook until cabbage is crisp-tender.

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