"Hamburger & Cabbage" from John Bucy's College Years

The first recipe published on this site was the decidedly un-chic DuMond creation known as "Slop." So it turns out another family member has a loosely related recipe that was created during his college days, which was, um, a while back.

John Bucy, who is married to Sallie DuMond's sister Connie, recently hosted a DuMond family get-together at their fabulous home near Wilder, Idaho (the gathering was dubbed a "DuMondezvous" -- a post about this reunion will be published here soon). John knows his way around the kitchen as well as the rest of the family, and his initial contribution to the "Twins in the Kitchen" site came from a pal in college. "It came from my college days and more specifically my college buddy, Jim Weeks, via his grandmother," says John. "This really isn't a recipe, but rather a guide for a cook's feel of what is right."

1 lb. lean ground beef
1 head (or a half, depending upon size) of cabbage, cut into bite sized pieces, not shredded
1 can (or 2, depending upon size of can, or more if you think it needs it) tomato sauce

Brown ground beef in large skillet or sauce pan, add cabbage and cover with tomato sauce. Cover and let simmer until cabbage is done to your preference (al dente??). Salt and pepper to taste.

Did you think the recipe was going to end there? No way. John continues:

"Now the fun begins and the imagination never ends!! We liked it a little spicier (hotter), so we added some hot red pepper flakes. Then we added Hot Italian Sausage and eliminated the pepper flakes. The boys left home and we added onion and peppers. Plus, garlic is good in ANYTHING!! Other spices/herbs, GO FOR IT.

"This is a great dish for tailgating or cold winter days when time is short and homemade is desirable. It is a hearty dish and we think it is healthy because of the cabbage. Serve with some hot bread, preferably garlic, and enjoy!!"