Skillet Dinner Recipe
Ingredients
| Ground pork | 2 Pound | |
| Eggs | 2 | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 1/2 Teaspoon | |
| Onion | 1 Large, chopped | |
| 1 medium-size head of cabbage | ||
| Carrots | 1 Cup (16 tbs), sliced | |
| 1 cup mixed vegetable juices | ||
| Basil | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Lima beans package | 1 , frozen | |
| Frozen peas package | 1 , thawed | |
Directions
1. Mix meat-loaf mixture lightly with eggs, bread crumbs, parsley and 1 teaspoon of the salt until well-blended; shape into 48 small balls.
2. Brown, half at a time, in a large frying pan; remove and set aside.
3. Pour all drippings from pan, then measure 3 tablespoonfuls and return to pan. Stir in onion and saute just until soft. (This much cooking can be done ahead, if you wish.)
4. Cut cabbage in half; slice one half in 8 wedges, then shred other half finely to make about 6 cups. Stir shredded cabbage into onion in pan; cook 2 minutes, or just until wilted.
5. Stir in carrots, mixed vegetable juices, remaining 1/2 teaspoon salt, basil and pepper. Arrange cabbage wedges around edge; cover. Heat to boiling, then simmer 15 minutes.
6. Stir partly thawed limas and peas into vegetables in frying pan; top with meat balls; cover. Cook 15 minutes longer or until limas are tender and meat balls are heated through.
7. Serve right from the frying pan or spoon into a heated shallow serving bowl, arranging cabbage wedges around edge.
2. Brown, half at a time, in a large frying pan; remove and set aside.
3. Pour all drippings from pan, then measure 3 tablespoonfuls and return to pan. Stir in onion and saute just until soft. (This much cooking can be done ahead, if you wish.)
4. Cut cabbage in half; slice one half in 8 wedges, then shred other half finely to make about 6 cups. Stir shredded cabbage into onion in pan; cook 2 minutes, or just until wilted.
5. Stir in carrots, mixed vegetable juices, remaining 1/2 teaspoon salt, basil and pepper. Arrange cabbage wedges around edge; cover. Heat to boiling, then simmer 15 minutes.
6. Stir partly thawed limas and peas into vegetables in frying pan; top with meat balls; cover. Cook 15 minutes longer or until limas are tender and meat balls are heated through.
7. Serve right from the frying pan or spoon into a heated shallow serving bowl, arranging cabbage wedges around edge.
Chef
