Chinese Cabbage Casserole
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | teaspoon |
salt
|
|
| 1 | head |
cabbage
small, shredded |
*
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | large |
green bell peppers
|
|
| 2 | tablespoons |
pimentos
chopped |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | package |
ramen noodles
oriental flavor |
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 5 | ml |
salt
|
|
| 1 | head |
cabbage
small, shredded |
*
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | large |
green bell peppers
|
|
| 3E+1 | ml |
pimentos
chopped |
|
| 45 | ml |
soy sauce, tamari
|
|
| 1 | package |
ramen noodles
oriental flavor |
|
| 473 | ml |
water
|
|
Directions
Brown meat.
Add salt and stir while cooking. Break meat into small pieces.
Drain off fat. Add the water and the small package of seasoning that is in the package of noodles.
Add soy sauce and mix well.
Break noodles up and spread over the meat.
Cover and cook until noodles are tender. Add onion, green pepper and pimento.
Cover and cook 5 more minutes.
Add shredded cabbage and cook until cabbage is tender.
Set aside and allow to stay covered about 10 minutes.
Serve.
