Deconstructed cabbage rolls in red sauce

Finely chop a large onion and cook it in a pan with about a quarter cup of olive oil and a little salt over medium heat 8 to 10 minutes until soft and golden.

Meanwhile roughly chop the cabbage into slices.

Add the grated garlic and warm a few seconds; add the ground beef, break it up and brown it a few minutes until no longer red. Season with salt and pepper.

Add the can of tomatoes and cook over medium heat 15 to 20 minutes until the sauce thickens and the meat is cooked.

Add the cabbage, all at once if it fits or a little at a time as it wilts, seasoning well with salt and pepper.

Cook over medium to medium-high 20 to 30 minutes until the cabbage wilts and the released juices dry up into a thick sauce.

Taste and adjust the seasoning, then squeeze lemon juice over the top and take off the heat.

Variation: serve over white rice, made in a rice cooker with equal amounts of rice and water, a teaspoon of salt per cup and a tablespoon or two of olive oil.