Sweet and Sour Beef Cabbage

Servings: 4 servings

Preheat the oven to 375°F.
Slice the cabbage into quarters. Remove the inner core by slicing off with a knife. Cut each into 8 wedges. This recipe will use 6 wedges.
In a bowl, mix together the tomato sauce, white vinegar, brown sugar, ½ teaspoon salt and ¼ teaspoon ground pepper. Set it aside for now.
Add the ground beef and onions to a large pot over medium high heat. Cook until the beef is browned.
Stir in the lentils. Drain any excess grease from the pot.
Add in the chopped celery and bell pepper.
Add the garlic powder, rolled oats (or breadcrumbs), ½ teaspoon salt and ¼ teaspoon ground pepper.
Add the ground beef to an oven-safe dish (if it isn't already in one). Spread into an even layer. Add the cabbage wedges on top. Drizzle the cabbage with olive oil and season with salt and pepper. Pour the sweet and sour sauce overtop.
Cover the dish with aluminum foil. Bake for 60-75 minutes, or until the cabbage is tender when poked with a fork.
Scoop 1-2 cabbage wedges with ground beef mixture on to each serving plate. Enjoy!

Leftover sweet and sour beef cabbage recipe can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in the oven.
Cover the dish with foil while baking. This will prevent the cabbage from burning.
Use an oven-safe pot on the stove like a cast iron dutch oven. Then you don't have to transfer anything during the cooking process.
The recipe is baked for about 1 hour. Smaller wedges of cabbage will cook faster if you're in a pinch for time. Test for doneness by poking with a fork.
This recipe makes a great lunch and can be reheated in the microwave.
Feel free to serve with a side of rice, pasta or mashed potatoes for a more filling meal.

The nutritional information provided is an estimate and is per serving.

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