Skillet Ground Veal And Cabbage Recipe
Ingredients
1 tablespoon plus
1 teaspoon margarine
1 cup chopped onions
2 garlic cloves, minced
1 1/4 pounds ground veal
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded green cabbage
1 1/2 cups plus 2 tablespoons water, divided
1 cup canned whole tomatoes, chopped
1 packet instant chicken broth and seasoning mix
2 teaspoons all-purpose flour
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 pepper 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 pepper 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.
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