Ground Beef and Cabbage

Here’s another thing I cooked while I was house sitting. It was years ago when I came across this recipe and I’m not sure of the source for it or if it even is the same as the original. I do know that it’s an economical meal. And it’s easy to make and tasty too.

It was nice to have this recipe in my head when I was checking the refrigerator for ingredients while away from home. And the timing of making this dish was perfect as the owners came back the next morning and were available to help eat it for dinner the next day.

Here’s what happens.

Start with a cabbage and an onion.

Cabbage and onion.

Cabbage and onion.

Slice the cabbage.

Sliced cabbage.

Sliced cabbage.

Slice the onion too.

Sliced onion.

Sliced onion.

Put the cabbage and onions in the largest fry pan you have and add the Italian seasoning.

Some Italian seasoning.

Some Italian seasoning.

Pour the chopped tomatoes over.

Add the tomatoes.

Add the tomatoes.

Get the vegetables and seasonings cooking.

Vegetables and seasonings all together.

Vegetables and seasonings all together.

A pound of ground round.

Ground sirloin.

Ground sirloin.

Add the beef and cover the fry pan.

Add the ground beef.

Add the ground beef.

Cooked.

After 35 minutes.

After 35 minutes.

Ground Beef and Cabbage.

Ground beef and cabbage.

Ground Beef and Cabbage.

Ground Beef and Cabbage

Ingredients

1 large head cabbage, quartered and sliced
1 onion, halved and thinly sliced
1 tablespoon Italian seasoning
1 – 28 oz. can of tomatoes, chopped, plus all the juice
salt and ground black pepper to taste
1 pound lean ground beef

Method

Place sliced cabbage and onions, Italian seasoning, salt and pepper and tomatoes in a large pot or frying pan on low heat. Toss to mix. When the mixture starts to cook and the cabbage is wilting, crumble the ground beef over. Cover and cook, stirring occasionally, on low heat for 30 to 40 minutes, or until the ground beef is cooked. Serve it!

This dish is even better the second day which is a good thing. There’s a lot of it.

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