Skillet Ground Veal N Cabbage Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon margarine | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Ground veal | 1 1/4 Pound | |
| Paprika | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 cups shredded green cabbage | ||
| 1 1/2 cups plus 2 tablespoons water, divided | ||
| Canned tomatoes | 1 Cup (16 tbs), chopped | |
| 1 packet instant chicken broth and seasoning mix | ||
| All purpose flour | 2 Teaspoon | |
| 2 cups cooked elbow macaroni | ||
Directions
In 12-inch skillet heat margarine until bubbly and hot; add onions and garlic and saute until softened.
Add veal, paprika, salt, and pep-per and saute until veal is lightly browned.
Add cabbage, 1 1/2 cups water, and the tomatoes and broth mix and stir to combine; cover and cook over medium heat, stirring occasionally, for 30 minutes.
Dissolve flour in remaining 2 tablespoons water and stir into veal mixture; stirring constantly, bring to a boil and cook until thickened.
Stir in macaroni and cook until thoroughly heated.
Add veal, paprika, salt, and pep-per and saute until veal is lightly browned.
Add cabbage, 1 1/2 cups water, and the tomatoes and broth mix and stir to combine; cover and cook over medium heat, stirring occasionally, for 30 minutes.
Dissolve flour in remaining 2 tablespoons water and stir into veal mixture; stirring constantly, bring to a boil and cook until thickened.
Stir in macaroni and cook until thoroughly heated.
Chef
