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Title: Beef and Cabbage Joes Ii
Categories: Ground
Yield: 5 Servings
| 1 | lb | Ground Beef |
| 1/2 | c | Onion; Chopped, 1 Md. |
| 3 | Celery stalks Sliced | |
| 1 | c | Cabbage; Shredded |
| 1/3 | c | Green Pepper; Chopped |
| 1/2 | c | Catsup |
| 1/4 | c | Water |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Worchester sauce |
| 2 | tb | Cooking oil with |
| Hot pepper sauce. | ||
| 1 | tb | Hot pepper sauce |
| 1 | ts | Dry Mustard |
| 1/4 | c | Salsa |
| 1 | ts | Cornstarch |
| 5 | Hamburger Buns; * | |
| 3/4 | c | Grated Cheddar cheese |
| 1/2 | c | Sour cream |
*Optional: Chopped chives or green onion tops for garnish.
Cook and stir the meat until browned. Drain off the excess fat. Add Worchester sauce, hot pepper sauce, salt and pepper and stir at medium heat for several minutes. Set aside in serving dish.
Add 1 Tb of cooking oil with hot pepper sauce to frypan. Cook onion, celery, green pepper and cabbage in frying pan until the vegetables are cooked. Cook covered over medium heat for 5-10 minutes.
Reduce the heat and return the meat to the frypan with the vegetables. Stir to mix veggies and meat together.
Add water, catsup and salsa, stir and simmer covered at low temp for 10 minutes.
Mix cornstarch with about 3 Tb of water, stir and add into the mixture. Stir until liquid begins to thicken.
Split buns in half and toast. Place both halves onto plate and spoon mixture over both halves. Put some grated cheese over the top and top it off with a large dollop of sour cream.
Garnish with some cut chives or some chopped green onion tops on top of the sour cream.
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