Cooks' Note
You’ll get 100 percent of your United States recommended daily allowance (U.S.RDA) for vitamin C with this meal—a cup of cooked cabbage provides 60 percent of the daily allowance, while 1⁄4 cup green bell pepper supplies another 37 percent. Since the onion will supply the rest, why spend your money on a vitamin C capsule? This is a lot more satisfying.
Recipe information
Yield
serves 4
Ingredients
1 pound round steak trimmed and cut into 1/2-inch cubes
1 medium yellow onion, chopped
1 medium green bell pepper, cored, seeded, and chopped
1 teaspoon canola or olive oil
2 chicken bouillon cubes dissolved in 1 cup boiling water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups coarsely shredded green cabbage
Preparation
Combine the steak, onion, bell pepper, and oil in a large nonstick skillet. Brown over medium heat, about 5 minutes. Add the liquid bouillon, salt, and black pepper. Reduce the heat to medium-low and cook, stirring frequently, for 5 minutes. Add the cabbage and cook for about 15 minutes more, still stirring frequently, until the cabbage is tender and the liquid has been absorbed.
