Friday, July 25, 2014


1 1/2 to 2 pounds lean ground beef
1 tablespoon olive oil
2 large onion, chopped
2 cloves garlic, minced
1 Tbs Dried Bay Leaves
1 TBS Red Pepper Flakes (to taste)
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes I used garlic bay leave version
1 can (8 ounces) tomato sauce
1 teaspoon ground black pepper (to taste)
3 teaspoon sea salt (season to taste)
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.
Add the garlic and continue cooking for 1 minute. DRAIN grease.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt and remaining seasonings. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

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