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Remove outer leaves of cabbage and core. Cut cabbage in
half lengthwise, then cut each half crosswise into thin slices.
Heat olive oil in large pan to medium heat, then add onion and
sauté 5-7 minutes until soft. Add the garlic and continue to
cook,stirring, for another minute.
Add beef and brown, drain fat from pan.
Add the cabbage, tomatoes, tomatoe sauce, apple cider
vinegar, salt and pepper and stir well to combine. Reduce
heat, cover and simmer 45-60 minutes stirring occasionally.
Add up to 1 1/2 c water if mixture appears dry.
Serve over rice if desired
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