1 pound ground beef
1 tablespoon olive oil
1 large onion, diced
2 medium heads cabbage, shredded
1 medium head sweet onion, diced
3 cloves garlic, minced
1 tablespoon vegetable oil
1 medium head cabbage, shredded
1 large carrot, shredded
2 medium onions, sliced
2 teaspoons dried oregano
1 teaspoon lemon juice
1 tablespoon chopped fresh thyme
1/2 teaspoon ground black pepper
1 (28 ounce) can sweet pickle relish
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 (28 ounce) can tomato sauce
1/4 teaspoon oregano
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon white pepper
Preheat oven to 300 degrees F (150 degrees C).
In a large skillet over medium heat, brown the ground beef. Drain excess fat.
Add 2 tablespoons olive oil to skillet; toss well. Reduce heat to low.
Saute the onion, cabbage, and sweet onion until tender. Stir in the garlic, oil, and cabbage mixture. Mix thoroughly.
Add the carrots, onions, relish, tomato sauce, oregano, salt, Worcestershire sauce, vinegar, and tomato sauce. Mix thoroughly.
Warm oven to 350 degrees F (175 degrees C).
Place the cabbage mixture on a medium baking sheet; spread with half of the beef filling. Place remaining half of beef filling over the cabbage. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until cabbage is tender and carrots fall off.
While the cabbage and beef filling are cooking, preheat oven on broiler setting.
Whisk the remaining 1/2 cup olive oil and 1 1/2 teaspoons garlic into the skillet. Saute vegetables for about 3 to 4 minutes. Mix in the corn syrup, tomato sauce, oregano, salt, Worcestershire sauce, vinegar, tomato sauce and tomato sauce. Simmer for about 5 minutes.
Stir beef mixture into the vegetables. Reduce heat to low; add the cabbage and carrot mixture and continue to simmer for about 5 minutes, stirring occasionally. Spoon into a 9x13-inch baking dish.
Broil uncovered and garnish with parsley and parsley garnish (optional).