1 1/2 lbs lean ground chuck
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup chopped green bell pepper
2 tbsp dried parsley flakes
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 medium head of cabbage, cored, cut into 6 wedges (or chopped)
1/2 cup tomato sauce
1/4 cup vinegar
1 tbsp Splenda brown sugar blend
In a large skillet, over medium heat, cook the ground chuck, onion, celery, and bell pepper until the meat is browned and the veggies are tender. Drain in a colander and rinse with hot water.
Wipe the skillet with paper toweling to remove excess grease. Return the mixture to the skillet.
Sprinkle the parsley flakes, salt, pepper and garlic powder over the mixture. Arrange the cabbage wedges (or chopped) over the mixture.
Combine the tomato sauce, vinegar, and Splenda brown sugar blend; stir until well blended. Pour the sauce over the cabbage and meat mixture.
Cover and bring the ingredients to a boil. Reduce the heat and simmer 15 to 20 minutes. Serve immediately while hot.