Chou-Rouge

Directions

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.