From Sandi's Recipe File - Beef, Cabbage, and Potato Medley

Presents

"Beef, Cabbage, and Potato Medley"

Recipe Source:
November 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

1 pound boneless top sirloin or round steak, cut into 4 x 1/4 x 1/4 inch strips

1/4 cup olive oil

1 large yellow onion, halved and thinly sliced

1 large clove garlic, minced

1 tablespoon cornstarch blended with 2 tablespoons cold water

3/4 cup boiling water

1 beef bouillon cube

1 1/4 teaspoons ground cumin

3/4 teaspoon dried thyme, crumbled

1/2 teaspoon black pepper

1 pound cabbage, sliced 1/2 inch thick

3 cups refrigerated shredded potatoes or frozen hash brown potatoes, thawed, and drained

Preparation Instructions:

Toss the beef with 2 tablespoons of the oil in an ungreased 13 x 9 x 2 inch microwave safe baking dish, then arrange around the edge of the dish. Microwave, uncovered, on High for 3 1/2 to 4 minutes. At the midway point, push the beef to the center of the dish and continue to microwave on high until no longer pink. Transfer to a medium size bowl and set aside. Mix the onion, garlic, and remaining 2 tablespoons oil in the baking dish, cover with wax paper, and microwave on High for 4 minutes or until the onion is glassy. In a small bowl, whisk the cornstarch mixture with the boiling water, then add the bouillon cube, cumin, thyme, and pepper. Stir until the cube dissolves, then mix in any juices that have accumulated in the bowl of meat. Add the cabbage, potatoes, and cornstarch mixture to the baking dish and mix well. Cover with wax paper and microwave on High for 12 to 14 minutes or until the cabbage is tender, stirring midway. Stir in the meat, cover with wax paper, and microwave on High until heated through - about 1 1/2 minutes. Serves 4.

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