HAMBURGER-VEGETABLE-PASTA SKILLET SUPPER

HAMBURGER-VEGETABLE-PASTA SKILLET SUPPER

 

In a Dutch oven or large skillet, cook over med-high heat, stirring to break up, until browned:	1 lb [45o g] lean ground beef
Drain off excess fat. Add:	1 Spanish onion, coarsely chopped 1 sweet green pepper, coarsely chopped 1 large celery stalk, thinly sliced 4 carrots, thinly sliced
Cook, stirring occasionally until the onion is softened
Add, breaking up tomatoes with fork, and bring mixture to simmer:	28 oz [796 ml] can tomatoes 1 cup beef stock 2 tsp paprika 1 tsp oregano ½ tsp cinnamon
Stir in and cook covered 10 to 12 min. a la dente:	1½ cups penne or other short pasta
Add and cook covered 3 to 5 min. or just until tender:	2 cups cabbage, coarsely shredded
Season with:	S&P to taste
Serve immediately with pumpernickel or rye bread.
FoodNote: This is an iron and fiber rich meal.