| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Cabbage, Carrots |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef; lean |
| 1 |
lg |
Onion; sliced |
| 1 |
|
Lg. clove garlic; halved |
| 1 1/2 |
lb |
Cabbage; coarsely chopped/7c. |
| 2 |
md |
Carrots; thinly sliced |
| 1 |
md |
Bay leaf |
| 1 |
ts |
Thyme |
| 3 |
c |
Water |
| 1/2 |
|
To 1 tsp salt |
| 1/2 |
ts |
Pepper |
| 3 |
tb |
Chopped parsley |
| 1/4 |
c |
Instant potato flakes; optional |
INSTRUCTIONS
In a Dutch oven, over Medium heat, cook ground beef, onion and garlic. Stir
to break up meat. Cook until brown. Drain off fat. Add cabbage, carrots,
bay leaf and thyme. Cook, covered, stirring often for 12m inutes. Stir in
water, salt and pepper. Bring to boil. Reduce heat Cover and simmer for
10-12 minutes until all vegetables are tender. Stir in chopped parsley.
Remove bay leaf. If desired, stir in instant potato flakes to thicken.
Recipe By : bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #229
Date: Sun, 29 Sep 1996 11:56:23 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
NOTES : Per serving; 307 calories.
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