Prep 15 Minutes
Cook about 20 minutes
Makes 4 main-dish servings
1 can (28 ounces) diced tomatoes
1 1/4 pounds lean (90%) ground beef
1 bag (8.8 ounces) heat-and-serve precooked rice pilaf (do not heat)
1 cup loosely packed fresh mint leaves, coarsely chopped
1 small head green cabbage (about 2 pounds), cored
1. Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch skille.
2. To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt,and 1/2 teaspoon pepper; mix to blend.
3. Remove 8 large cabbage leaves from head. Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes. Cover killet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.
4. To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates. Spoon tomatoe sauce over cabbage.
Start to Finish: 20 minutes
8 8-inch flour tortillas
12 oz. lan ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen whole kernel corn
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1. Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 F oven 10 minutes or until heated through.
2. Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook ad stir until heated through.
3. To serve, spread one side of tortilla with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps. makes 4 servings.
Combine:
1 1/2 cup red cabbage
2-3 scallions chopped
1/4 cup toasted almonds
2 packages oodles/noodles
1 seasoning packet
1/4 cup vegetable oil
1/8 cup apple cider vinegar
1 T. sugar
pepper to taste
8 ounce can pineapple tidbits
1/2 cup mayonnaise or salad dressing
4 cups shredded cabbage
1/4 teaspoon white pepper
1/4 teaspoon ground ginger
1/4 teaspoon
ground nutmeg
11 ounce can mandarin oranges, drained
Drain pineapple, reserving 2 tablespoons liquid. Combine liquid with mayhonnaise. Combine cabbage, seasonings and and mayonnaise in large bowl. Add pineapple and mandarin oranges; toss gently. Cover and chill. 6 servings.
1 med. onion, chopped
2 T butter, margarine or oil
1/2 head cabbage, copped fine (about 1 pound)
2 cups cooked noodles
salt & pepper to taste.
In large skillet, saute onion in butter. Add choped cabbage; stir well. Cover pan and cook over medium heat until tnder. Add cooked noodles and sstir over high head until mixture is hot and noodles are slightly browned. Seaon with salt & pepper.
Makes 4 servings.
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