| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 6 | -8 serving | |
INGREDIENTS
| 1 | lb | Ground beef/turkey |
| 1 | lg | Head cabbage; chopped (10 c.) |
| 1 | cn | (28 oz) crushed tomatoes |
| 1 | Bell pepper; chopped | |
| 1 | md | Onion; chopped |
| 2 | c | Frozen corn; thawed (optional) |
INSTRUCTIONS
In large kettle, brown meat with onion and bell pepper; drain. Add cabbage and tomatoes. Cover and cook until cabbage is tender-crisp. Uncover and cook until desired thickness, add corn and heat through. Season with salt and pepper. Serve with salsa and rice, if desired. Posted to recipelu-digest Volume 01 Number 276 by MELODEE FRENCH <[email protected]> on Nov 19, 1997
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