Prep 30 mins
Cook 0 mins
This is simple, satisfying and a budget stretcher. Prep time includeds cook time.
- 1 lb ground beef
- 4 medium baking potatoes, peeled and julienned
- 4 cups shredded cabbage
- 1 large onion, sliced and quartered
- 3⁄4 cup water
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- In a large skillet, cook beef over a medium heat until no longer pink;drain.
- Add remaining ingredients.
- Cover and cook over a medium-high heat for 10 minutes or until potatoes are tender.
My family LOVED this. We will be making it again. This fed all six of us, and could have fed more with some rolls or buscuits. thanks for such a great recipe
This makes alot of food and good for the budget. I did make a couple of changes to the recipe. Instead of water I used beef stock and I add some baby bell mushrooms that I had on hand. I also seasoned the meat with garlic powder, salt and pepper. DH and I found that it was lacking flavor when it was done cooking. I then added some McCormick roasting rub savory herb which did help but it still was missing something. DH did say that maybe it was the "fried until crispy brown" part that was missing. I'll try frying some for lunch today to see if that helps. Over all we did enjoy it but we really like flavorful food. Thank you for posting and we'll try this again. Made for Fall My-3-Chefs 2008 and Diabetic Awareness Tag Game 2008.