After the hamb mixture was browned, I added the tomatoes, tomato sauce and the seasonings...black pepper, salt and parsley. I used parsley flakes (maybe this is why my pic doesn't look like yours).
Here it is....almost done. I cooked it for 45 minutes COVERED and on medium LOW heat. Your recipe did not specify covering it; but I didn't want all those wonderful juices to evaporate. Then I let it cook while I made the rice. 9/26/13
After I stirred the tomatoes, sauce and seasonings into the hamb, I added the chopped cabbage and stirred it in. I only used 3/4 of the head because it was a large head and my pan was about to spill over. Cabbage cooks down....but....
I used a 12" skillet. 1 1/2 lb hamb 80/20. I T garlic, minced. 1 large onion, chopped. We like big chunks of onion so I chopped them big. 1/2 cup green onion tops, chopped fine. Ready to brown. 9/26/13
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