Beefy Macaroni with Cabbage

Last year, I made corned beef and cabbage and my husband didn't much care for it. I enjoyed it, but since that time I've been searching for a beef and cabbage recipe that my family likes. We've gotten cabbage a couple times through our CSA so I've been experimenting with some different recipes. My family really enjoys this meal. After making it a few times, we've incorporated it into our regular meal rotation. I really like the combination of the red wine vinegar and brown sugar as you cook the cabbage. It really adds great flavor to the meal. It's also another all-in-one meal and those are my favorite.

I originally found this recipe when I googled "beef and cabbage recipes". It was from ifoodTV but I tweeked it a bit.

Ingredients

• 1 LB ground beef
•  1 large onion, chopped
•  2 T crushed or minced garlic
•  1 regular sized cabbage
• 2 T red wine vinegar
• 2 T brown sugar
• 1 T bacon grease
• 1 tsp white sugar
• 1 can (28 oz) stewed tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups elbow macaroni or shells

Directions

• In a Dutch oven or large pan over high heat, cook beef, breaking up into little pieces until nice and browned with no pink remaining.
•  Reduce heat to medium. Add onion and garlic. Cook while stirring for 3 minutes or until onion is softened. 
• Stir in cabbage, vinegar and brown sugar. (I also added a little bacon grease with a little bit of white sugar. It created a nice sweetness.) Cook, stirring often, for 3 minutes or until cabbage is wilted. Stir in stewed tomatoes, salt and pepper. Bring to a boil; reduce heat, cover and simmer for 5 minutes or until cabbage is tender.
• Cook pasta to desired tenderness. (I like using shells.) Add to meat mixture.
• Sprinkle with a little Paprika and serve.

Enjoy!

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