Total time to prepare – Approximately one (1) hour.
– This is an old Polish or Eastern European recipe. You can use the ground meat of your choice, such as beef, pork, turkey or veal, which I used on this occasion and I prefer for this recipe. I suggest using an electric skillet but a 12-inch non-stick skillet or cast iron skillet works well, too. Serves 6.
- 1 lb. Ground Veal or ground meat of your choice.
- 1 Onion – large, diced
- 1 Green Cabbage – small, shredded
- 12 oz. Baby Bella Mushrooms, sliced
- 8 oz. Flat Egg Noodles
- 1 Tbsp. Minced Garlic
- 2 Tbsp. Salt, divided
- 1 Tbsp. Pepper
- 1 Tbsp. Cajun Seasoning (such as Emeril’s Essence)
- Place the diced onion and ground meat into a hot skillet. Brown the meat and crumble into small pieces, saute the onion. The juice from the ground meat should provide enough liquid to saute the onion.
- Sprinkle 1 tbsp. salt, the pepper, cajun seasoning, and minced garlic onto the meat and onion mixture.
- While the meat and onion are working in the skillet, boil water in a pot for the pasta. Add the remaining 1 tbsp. salt.
- Prepare the pasta to el dente. Place in a colander to drain.
- Boil water in a pot and add the cabbage. Boil for fifteen (15) minutes or until tender. Drain and place in a colander.
- Add the sliced mushrooms to the meat and onion mixture. Cover and saute for ten (10) minutes until mushrooms are tender.
- Add the cabbage and then noodles. Mix together and keep on low heat until all is warmed through, about three (3) minutes.
- Serve and enjoy!