Food and Beverage Blog

Our snow this morning was only a dusting but the temperature has hovered around in the 30s trying to reach 40 degrees. I have been cold all day, especially every time I looked out a window and saw the grey skies and bare trees. So I have been thinking of something to make a good hot evening meal. The day has also made me lazy and I have an aggravating headache so I wanted something that would be easy. I came up with a skillet concoction of Sweet and Sour Beef and Cabbage to go with the leftover pinto beans I cooked the other day. If this dish sounds good to you, check it out in the Beef Recipes section of this site. My German heritage really comes through in my love of cabbage. If you don’t like cabbage, I’m sure you can find something else to suit your tastes in the vast array of recipes we offer here. Stay warm!

SWEET AND SOUR BEEF AND CABBAGE

1 1/2 lbs lean ground chuck

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup chopped green bell pepper

2 tbsp dried parsley flakes

3/4 tsp salt

1/4 tsp garlic powder

1/4 tsp black pepper

1 medium head of cabbage, cored, cut into 6 wedges

1/2 cup tomato sauce

1/4 cup vinegar

2 tbsp Splenda brown sugar blend

In a large skillet, over medium heat, cook the ground chuck, onion, celery, and bell pepper until the meat is browned and the veggies are tender. Drain in a colander and rinse with hot water. Wipe the skillet with paper toweling to remove excess grease. Return the mixture to the skillet. Sprinkle the parsley flakes, salt, pepper and garlic powder over the mixture. Arrange the cabbage wedges over the mixture. Combine the tomato sauce, vinegar, and Splenda brown sugar blend; stir until well blended. Pour the sauce over the cabbage and meat mixture. Cover and bring the ingredients to a boil. Reduce the heat and simmer 15 to 20 minutes. Serve immediately while hot.