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Skillet Dinner

Love.Food's picture
  Meat loaf mixture 2 Pound (Ground Beef, Pork And Veal)
  Eggs 2
  Soft bread crumbs 1 Cup (16 tbs) (2 Slices)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Onion 1 Large, chopped
  Cabbage head 1 Medium
  Sliced pared carrots 1 Cup (16 tbs)
  Vegetable juice 1 Cup (16 tbs) (Mixed)
  Basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen fordhook lima beans 10 Ounce, partly thawed (1 Package)
  Frozen peas 10 Ounce, partly thawed (1 Package)

1. Mix meat-loaf mixture lightly with eggs, bread crumbs, parsley and 1 teaspoon of the salt until well-blended; shape into 48 small balls.
2. Brown, half at a time, in a large frying pan; remove and set aside.
3. Pour all drippings from pan, then measure 3 tablespoonfuls and return to pan. Stir in onion and saute just until soft. (This much cooking can be done ahead, if you wish.)
4. Cut cabbage in half; slice one half in 8 wedges, then shred other half finely to make about 6 cups. Stir shredded cabbage into onion in pan; cook 2 minutes, or just until wilted.
5. Stir in carrots, mixed vegetable juices, remaining 1/2 teaspoon salt, basil and pepper. Arrange cabbage wedges around edge; cover. Heat to boiling, then simmer 15 minutes.
6. Stir partly thawed limas and peas into vegetables in frying pan; top with meat balls; cover. Cook 15 minutes longer or until limas are tender and meat balls are heated through.
7. Serve right from the frying pan or spoon into a heated shallow serving bowl, arranging cabbage wedges around edge.

Recipe Summary

Main Dish

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Skillet Dinner Recipe