"When you're pinching pennies, you look for filling meals with inexpensive ingredients," Sue VanDlac writes from her home in Everett, Washington. "This skillet dinner is always a hit. I love preparing it for my family."
- 1-1/2 pounds ground beef
- 1/2 cup each chopped onion, celery and green pepper
- 1 can (15 ounces) tomato sauce
- 3 tablespoons cider vinegar
- 3 tablespoons brown sugar
- 1-1/4 teaspoons salt
- 3 tablespoons quick-cooking oats
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 medium head cabbage
- In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine tomato sauce, vinegar, brown sugar and salt; add to skillet. Stir in the oats, parsley, garlic powder and pepper.
- Core the cabbage and cut into six wedges; arrange over meat mixture. Cover and simmer for 15-20 minutes or until cabbage is tender. Yield: 6 servings.
Originally published as Cabbage Wedges with Beef in Quick Cooking September/October 2002, p43
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