Cabbage & Meat Over Noodles
In this simple, one-dish, weeknight dinner, the meat and garlic are savory, while the cabbage adds a touch of sweetness and a hefty dose of vitamins A and C. For a vegetarian version, simply leave out the ground meat. The garlic, cabbage and noodles are delicious on their own.
Ingredients
10 ounces egg noodles
2 tablespoons salted butter
1 pound ground meat, (I like to use ground pork from Willow Creek Farm)
1 clove garlic, minced
½ head green savoy cabbage, cored and thinly sliced or shredded
Salt and black pepper to taste
Directions
Cook noodles in salted water until al dente. Drain and toss with butter.
In a large skillet, cook ground meat over medium heat until it begins to brown. If you are using a lean meat, you may need to begin with a little vegetable oil. Break up meat as it cooks.
Add garlic and cabbage. Stir for 3-4 minutes until cabbage begins to lightly brown. Add a pinch of salt and a few grinds of freshly ground pepper. Reduce heat to low, cover, and cook until cabbage is soft, about five additional minutes. Drain the drippings if desired.
Serve cabbage and meat mixture over noodles. Season with additional salt and pepper, if necessary.
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