Wednesday, December 3, 2014

Un-Stuffed Cabbage Skillet

This is a recipe that was floating around last winter on Facebook.  Remembering how I had a plethora of cabbage last summer and fall from my CSA basket, I kept it tucked away to use when I wanted something other than cabbage and noodles.  I always loved the stuffed cabbage my grandma and mom used to make, but to be honest, I just have never been up to the seemingly labor-intensive job.  This recipe solved my dilemma perfectly.  I have made it many times now and it is always a hit.

  • 1 1/2 to 2 pounds lean ground beef or turkey
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  1. In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
  2. Add the garlic and continue cooking for 1 minute.
  3. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. (I serve this over rice.)

Yield: Serves 6 to 8

Difficulty: Easy
Time: 30-40 min
Source: Facebook friends

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