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Preparation Time: 20 minutes, Cook Time: 1 hour 35 minutes (25 minutes to brown beef and add ingredients; 1 hour to simmer and 10 minutes to cook cabbage and noodles.) Serves 6-8 1 package thin noodles 1 pound ground beef 1 medium-size onion 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 Tbsp. chili powder 1/2 tsp. salt 2 cloves garlic, minced or pressed 28 oz. diced tomatoes 5 medium-size potatoes, unpeeled, cut into 1/2 inch cubes 4 medium-size carrots, thinly sliced 1/2 cup mushrooms, sliced 2 beef bouillon cubes 6 cups water 1 bay leaf 3 sprigs fresh parsley 1/4 tsp. pepper 1/2 small head cabbage, coarsely shredded (about 4 cups) Spray bottom of a deep 5 to 6 quart pan with cooking spray. Add beef and cook over medium high heat, stirring until meat is brown. Add onion, peppers, chili powder and salt. Continue to cook, stirring until onion is lightly golden (8 to 10 minutes). Mix in garlic. Add tomatoes with their liquid, breaking them up with a spoon. Add potatoes, carrots, mushrooms and bouillon; stir until bouillon cubes have dissolved. Stir in water, bay leaf, parsley and pepper. Bring to a boil; then reduce heat, cover and simmer for one hour. br> Stir in cabbage and noodles. Increase heat to medium and cook, uncovered, just until cabbage is tender but still bright green (10 to 15 minutes). Season with salt to taste. Sprinkle cheese over individual portions, if desired. |
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