#182 – Unstuffed Cabbage Skillet Dinner & German Cucumber Salad

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.