Ingredients:
1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground
beef and onion and cook, stirring, until ground beef is no longer pink
and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage
is tender.
Yield: Serves 6 to 8
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Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Venison Loin Cream Cheese Rolls
A few days ago, we had a venison roast for dinner. I wrapped it in bacon, poured some red wine over it and baked it low for about two hours. Tonight, I wanted to use the leftovers and this is what I came up with. It was tasty!
Ingredients
1/2 c. cream cheese
1 tsp. garlic powder
1/2 tsp. unrefined salt
handful parsley
Thinly sliced, cooked venison roast - about 1.5 lbs
Instructions
Blend all the ingredients except meat together in a bowl. Place a dollop on each slice of meat and roll it up. Place the rolls in a baking dish and bake at 350 degrees until warm, about 15-20 minutes. Serve hot.
Ingredients
1/2 c. cream cheese
1 tsp. garlic powder
1/2 tsp. unrefined salt
handful parsley
Thinly sliced, cooked venison roast - about 1.5 lbs
Instructions
Blend all the ingredients except meat together in a bowl. Place a dollop on each slice of meat and roll it up. Place the rolls in a baking dish and bake at 350 degrees until warm, about 15-20 minutes. Serve hot.
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