hosted by Laverne Diede & Rhonda Fitterer
Unstuffed Cabbage Skillet Dinner
- 1 lb. lean ground beef
- 2 tubs concentrated beef stock
- 3 cups coarsely shredded cabbage
- 1 tsp garlic powder
- 1 cup brown or white rice
- 2 1/2 cups water
- 1 medium onion, chopped
- 1/2 tsp pepper
- 1 cup sliced mushrooms
- sour cream (optional)
Heat a large, heavy skillet over medium-high heat. Add the ground beef, onion and mushrooms. Brown meat well, draining off any excess fat. Add the 2 tubs of stock gel and the water. Bring to a boil and add the rice, garlic powder and pepper; stir. Stir in the shredded cabbage. Reduce heat to simmer. Cover and cook for 35-45 minutes or until rice is done and water is absorbed. Dish is done when rice is cooked and all the water is absorbed. Serve with a dollop of sour cream on top.
German Cucumber Salad
Salad:
- 2 large cucumbers, peeled and thinly sliced
- 1 small onion, peeled and thinly sliced
- 3 small Roma tomatoes, thinly sliced
Dressing:
- 1/3 cup low-fat sour cream
- 1/4 tsp Dijon mustard
- 1 Tbsp. white vinegar
- 2 Tbsps. low-fat milk
- 1/2 to 3/4 tsp sugar
- 1 Tbsp. chopped fresh parsley
- 2 Tbsps. chopped fresh dill
- 1/4 tsp pepper
- 1/4 tsp salt, to taste
Place the cucumbers, onions, and tomatoes in a large bowl; set aside. In a small bowl, whisk together all dressing ingredients. Pour over salad mixture and toss to coat. Chill at least 2 hours before serving.
