Beef Stroganoff with Cabbage Noodles

As a kid, my family was not a beef stroganoff family. I don?t think my Mom ever made the stuff. I?d certainly heard the name, but had no idea what it was.

A while back I came across a recipe for beef stroganoff that used cabbage as ?noodles?, which I thought interesting. I finally got around to trying it this past weekend. Of course, I can?t follow a recipe to save my life, so here?s what I did:

• 2 pounds ground beef
• yellow onion
• 1/4 cup pasta sauce
• 2 tbsp ?Better Than Bullion? bullion
• 2 tbsp minced garlic
• small head of cabbage
• sour cream
• 1/2 cup heavy cream

I fried the onions in a little olive oil until tender, then threw in the meat, bullion, garlic, and pasta sauce. I then added enough water to cover the meat, then let simmer for an hour until most of the water was gone.

While that cooked, I sliced the cabbage into thin egg-noodle-like strips and boiled that for at least a half hour in water with some salt and about a half-cup of cream. This was said to reduce the cabbage flavor a bit.

When both were done, I put some of the cabbage on a plate, covered with some of the meat, and put a healthy dollop of sour cream on top of both.

I thought the result was pretty yum. It?s been lunch for the week, and if I can eat something more than two days in a row and still enjoy it, it?s a keeper.