Mom's Cabbage Goulash
1cabbage head in small to medium chunks
3 mediumcarrots, sliced (optional)
1 pkgbeef wieners, sliced
1 can(s)large tomatoes (do not drain the juice)
·black pepper (as little or as much as you like)
·salt (as little or as much as you like)
How to Make Mom's Cabbage Goulash
- Boil a large pot of water as you would as if you were making pasta. Water should be enough to completely cover cabbage/carrots. I always add a pinch of salt to my boiling water.
- Add cabbage and carrots (carrots are optional). Bring it back to a boil and add sliced wieners. Add salt and pepper (as much or as little as you want). Turn down heat to medium.
- Completely drain water once cabbage/carrots are tender (do not over cook). Put back in pot and add tomatoes with the juice. I used 1 regular size can of Italian diced tomatoes and 2 regular size cans of Italian whole stewed tomatoes. You can use as much tomatoes that suits you or your family. Add a tad more black pepper to suit your tastes.
- Heat on medium/low until heated all the way through. Enjoy!
Seriously, this is an easy recipe and it's very forgiving. I don't like as much black pepper in mine as much as my mom did when we were growing up, but I love tomatoes so I add more of those. You do not have to use Italian style tomatoes...it's just my preference, but my mom just used regular canned diced tomatoes.