| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Lamb |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground lamb |
| 1 |
lg |
Can whole tomatoes |
| 1 |
lg |
Head of cabbage cut up |
| 1 |
lg |
Onion, chopped |
| 1 1/2 |
tb |
Oil |
|
|
Salt to taste |
|
|
Dash of pepper |
INSTRUCTIONS
Simmer onion in oil. Add meat and brown. Add salt and pepper and tomatoes.
Let cook until meat is done. Cut up cabbage and continue cooking about 20
minutes or longer. Add a little boiling water if more liquid is needed. Do
not overcook cabbage. If desired, make a thickening: brown about 1
tablespoon flour with a small spoonful of oil. Add a little chopped onion.
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