Skillet Ground Veal And Cabbage
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Ground veal||1 1⁄4 Pound|
|Shredded green cabbage||2 Cup (32 tbs)|
|Canned whole tomatoes||1 Cup (16 tbs)|
|Instant chicken broth and seasoning mix||1 1⁄9 Ounce|
|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 pepper 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.