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Stove Top Pasta Dish
by James R. Pressley
This dish is pretty quick and simple to prepare. Good for you, too.
1 pound package of elbow macaroni or pasta of choice
1 pound ground beef, pork or turkey
1/2 head of medium size green, red, purple or mixed color cabbage
chopped
into bite size pieces
1 cup diced white or red onion
2 stalks celery chopped crosswise
1 red bell pepper chopped
2 cloves garlic - smashed
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 can chicken stock
Sweet basil to taste
Oregano to taste
1/8 teaspoon Chinese Five Spice
Frank's or Durkee's hot sauce to taste (optional)
Boil pasta in 5 quarts of water with a pinch of salt added until just
tender. Set aside
Fry meat in a large frying pan over medium high heat. If meat does not
produce moisture during frying add some olive oil. Fry until browned.
Remove and set aside.
Pour off all drippings and liquid except for about one tablespoon for
flavor.
Add olive oil to pan and set heat at medium.
Add onion and celery to pan. Cook until tender.
Add garlic and pepper to pan and continue cooking until pepper is soft,
but not mushy.
Add chicken stock to pan and raise heat to high. Simmer until stock is
reduced by half.
Add reserved meat and spices to taste.
Lower heat to medium and continue cooking, stirring constantly until
all ingredients are at the same temperature.
Add the cabbage and stir to mix thoroughly.
Cover and cook for 5 minutes without stirring or until cabbage is
desired tenderness.
Uncover and let stand for 5 minutes.
Serves 6-8.
   
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