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|1 1/2 lb||lean ground beef (i use 93% lean)|
|1 medium||onion (chopped fine)|
|1 Tbsp||minced garlic (quite heaped)|
|1 medium||cabbage (solid head) chopped into inch pieces|
|4 can(s)||diced tomatoes (undrained, 14 1/2 oz. each)|
|4 can(s)||tomato sauce ( 8 oz. each) (rinse out each can with 1/2 cup water and add)|
|1/2 tsp||pepper to taste|
|1 - 1 1/2 tsp||salt or to taste|
|3 can(s)||mushroom pieces (drained) ( 8 oz. each) ( optional)|
|2 medium||fresh tomatoes, (chopped)|
Cooked to Perfection
Berwick, PA (pop. 10,477)
Member Since Apr 2011
This is a combination of several recipes I put together and it turned out to be a great, hearty, comfort food that would be wonderful to make for the upcoming fall and winter months. It's even better the next day as the flavors marry well together for additional surprises for your taste buds. It goes together very quickly and easily and I hope you enjoy it as much as my family and do.
Using a large pot, cook ground beef, onion and garlic until beef is fully cooked and no longer pink. If meat is lower than the 93% fat and is greasy, drain, then return meat to the pot.
Add the tomatoes, tomato sauce, water from rinsing the cans, salt, pepper, chopped cabbage, and drained mushrooms. Add the fresh chopped up tomatoes. Stir well.
Bring to a boil, then reduce heat and simmer about 45 minutes until cabbage softens somewhat, stirring occasionally, being careful that the cabbage doesn't stick to the bottom of pan and burn.
Serve with garlic knots/bread or rolls and butter.