FEEDS: 4-6

WHAT YOU'LL NEED:

• 2-3 T. canola oil
• 1 medium onion, peeled and diced
• 1 1/2 c. fresh cabbage, sliced
• 1 lb. good quality ground beef
• 5-6 garlic cloves, crushed
• 14 oz. can petite diced tomatoes
• 15 oz. can cannellini beans, partially drained
• 2 c. Dry pasta, bowties are good
• 1 T. capers, drained

LET'S COOK

Put a pot of salted water on to boil for the pasta.

Meanwhile, heat the canola oil in a large saute pan over a medium high burner. Drop in and saute the onion until it takes on some color. Season with a dash of seasoned salt and ground pepper.

Add the cabbage, stir it all up and continue to cook. After a few minutes, crumble in the ground beef, turn the heat down to a medium setting and cook, stirring often.

Drop the pasta into the boiling water and cook until el dente.

Season the meat with some additional seasoned salt and pepper, stir in the crushed garlic and cook a few more minutes.

Add the tomatoes, capers and the partially drained beans. Mix it together gently and cook a few more minutes.

As soon as the pasta is just el dente, drain it and then add it to the saute pan, folding it into the other ingredients. Allow to simmer a few minutes longer, plate it up and serve.

MORE IDEAS:

A sprinkle of parmesan cheese is a nice compliment. Chopped parsley or chives adds color and an additional fresh flavor lift.