Skillet Ground Veal N Cabbage
|Margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground veal||1 1⁄4 Pound|
|Shredded green cabbage||2 Cup (32 tbs)|
|Water||1 2⁄3 Cup (26.67 tbs), divided (1 1/2 Cups Plus 2 Tablespoons Water)|
|Canned whole tomatoes||1 Cup (16 tbs), chopped|
|Instant chicken broth and seasoning mix||1 Ounce (1 Packet)|
|All purpose flour||2 Teaspoon|
|Cooked elbow macaroni||2 Cup (32 tbs)|
In 12-inch skillet heat margarine until bubbly and hot; add onions and garlic and saute until softened.
Add veal, paprika, salt, and pep-per and saute until veal is lightly browned.
Add cabbage, 1 1/2 cups water, and the tomatoes and broth mix and stir to combine; cover and cook over medium heat, stirring occasionally, for 30 minutes.
Dissolve flour in remaining 2 tablespoons water and stir into veal mixture; stirring constantly, bring to a boil and cook until thickened.
Stir in macaroni and cook until thoroughly heated.