Unstuffed Cabbage Skillet Dinner & German Cucumber Salad

Unstuffed Cabbage Skillet Dinner

1 lb. lean ground beef
2 tubs concentrated beef stock
3 cups coarsely shredded cabbage
1 tsp garlic powder
1 cup brown or white rice
2 1/2 cups water
1 medium onion, chopped
1/2 tsp pepper
1 cup sliced mushrooms
sour cream (optional)

Heat a large, heavy skillet over medium-high heat. Add the ground beef, onion and mushrooms. Brown meat well, draining off any excess fat. Add the 2 tubs of stock gel and the water. Bring to a boil and add the rice, garlic powder and pepper; stir. Stir in the shredded cabbage. Reduce heat to simmer. Cover and cook for 35-45 minutes or until rice is done and water is absorbed. Dish is done when rice is cooked and all the water is absorbed. Serve with a dollop of sour cream on top.

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German Cucumber Salad

2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small Roma tomatoes, thinly sliced

1/3 cup low-fat sour cream
1/4 tsp Dijon mustard
1 Tbsp. white vinegar
2 Tbsps. low-fat milk
1/2 to 3/4 tsp sugar
1 Tbsp. chopped fresh parsley
2 Tbsps. chopped fresh dill
1/4 tsp pepper
1/4 tsp salt, to taste

Place the cucumbers, onions, and tomatoes in a large bowl; set aside. In a small bowl, whisk together all dressing ingredients. Pour over salad mixture and toss to coat. Chill at least 2 hours before serving.

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Laverne Diede
Rhonda Fitterer

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