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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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When you're pinching pennies, you look for filling meals with inexpensive ingredients, Sue VanDlac writes from her home in Everett, Washington. This skillet dinner is always a hit. I love preparing it for my family. Ingredients:
1-1/2 pounds ground beef |
1/2 cup each chopped onion, celery and green pepper |
1 can (15 ounces) tomato sauce |
3 tablespoons cider vinegar |
3 tablespoons brown sugar |
1-1/4 teaspoons salt |
3 tablespoons quick-cooking oats |
2 tablespoons minced fresh parsley |
1/2 teaspoon garlic powder |
1/8 teaspoon pepper |
1 medium head cabbage |
Directions:
1. In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine tomato sauce, vinegar, brown sugar and salt; add to skillet. Stir in the oats, parsley, garlic powder and pepper.
2. Core the cabbage and cut into six wedges; arrange over meat mixture. Cover and simmer for 15-20 minutes or until cabbage is tender. Yield: 6 servings.
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