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Thursday, May 21, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Debra Elgin
  • 1 medium head cabbage, coarsely shredded
  • 1 lb. lean ground beef
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 3 TBS tomato paste
  • 11â�„2 tsp. dried oregano
  • 1â�„2 tsp. garlic powder
  • 1â�„2 tsp. pepper
  • 1â�„8 tsp. salt
  • 1â�„2 cup shredded part-skim mozzarella cheese
Preheat oven to 350 degrees.
Place cabbage in a steamer basket over a large saucepan with one inch of water; bring to a boil. Cover and steam for 6-8 minutes or until tender; drain and set aside.
In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, tomato sauce and seasonings. Bring to a boil and reduce heat; simmer uncovered for 10 minutes.
Place half the cabbage in an 11- by- 7-inch baking dish coated with cooking spray; top with half of beef mixture. Repeat layers. Sprinkle with cheese and bake uncovered for 15 to 20 minutes or until heated through.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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