| 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
<mfrench@lanlaw.com> on Nov 19, 1997
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