by Leann Sweeney
Take Saturday. We woke up and there was frost all over the roof and the temperature was around 30 degrees. By eleven AM, all I needed was a light jacket. The sun was beating down and temps had risen to 60. A thirty degree increase in about four hours? That's frickin' strange when you consider what I dealt with growing up. The consistent weather here only comes in the summer. I can count on 90 plus degrees from the end of June all the way through October. YUCK. Hate it.
1 1/2 lb ground beef (or turkey) or 1 lb will do!
1 head of cabbage, chopped
1 large can of V-8 juice--the really big can
1 large can of stewed tomatoes (I just use the 14 oz size)
1 can Ro-Tel tomatoes
2 cans of red kidney beans, rinsed
2 pkgs of dry Italian dressing (I use the Zesty Italian by Good Seasons--no preservatives)
1 small can of tomato paste
salt and pepper if desired, but I never add it. This is well-seasoned all by itself.
Brown ground meat and drain. Cook cabbage in a small amount of water until tender. (I have actually put uncooked cabbage in the pot when I'm rushed. Doesn't seem to make any difference.) Drain cabbage, combine with all ingredients in large pot. Bring to boil, reduce to a simmer and cover. Cook for 1 hour.
Do you have a cold weather favorite recipe, one you just can't wait to make when winter rolls in? Do share!