Chou-Rouge

1. 1

   Form hamburg and onion into a round ball; brown slowly and carefully in a Dutch oven or 10-inch skillet.

2. 2

   Cover and surround browned hamburg and onion mixture first with potato pieces, then with shredded cabbage.

3. 3

   Mix 1 can tomato soup with 1 can water; pour over cabbage.

4. 4

   Add a dash of red pepper, if you wish.

5. 5

   Simmer over low heat for 30 to 45 minutes.

No additional tips available.