CABBAGE TOMATO MEAT SKILLET MEAL

I found the original recipe online somewhere, and it called for cooking 20-30 minutes at the end, but I like it MUCH better with less cooking.  I also added more garlic than originally called for.

Cut up onion and cabbage, press garlic, mix meats together, and open tomato and tomato sauce cans.  This goes fast, so have everything at your fingertips and ready.

In a large skillet, heat over medium heat:

        1 Tbsp. olive oil

Add: 1 large onion, chopped

Cook one minute while stirring, then add:

        1 1/2 to 2 pounds lean ground beef or turkey

        (I like to mix half of each together) 

Cook, stirring, until meat is no longer pink and onion is tender.

Add: 2 large cloves garlic (minced) and continue cooking for      1 minute.

Add: 1 small cabbage, chopped

        2 cans (14.5 ounces each) diced tomatoes

        1 can (8 ounces) tomato sauce
        1/2 cup water

Season with salt and pepper to taste.

Cook until everything is heated through – about 1-2 minutes.

Yield: Serves 6 to 8

NOTE: This works especially well in a cast iron skillet.

          This is especially good with garlic bread on the side.

          My friend, Gretchen Opdahl, said she used 1 lb. hamburger and a half pound of diced fried bacon.  That sounds yummy!