1
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In a large frypan, cook the beef and onion until beef is browned and onion is tender. Drain.
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2
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Add cabbage. Cook and stir for 2 minutes. Sprinkle with flour, salt and paprika. Mix well.
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3
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Gradually add milk. Bring to a boil. Boil and stir for 2 minutes. Reduce heat. Cover and simmer for 10-12 minutes or until the cabbage is tender.
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4
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Sprinkle with paprika if desired.
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5
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MASHED POTATOES: Peel and quarter 1 1/2 pounds of Russet or Yukon Gold potatoes. Boil for 15-20 minutes until tender (poke with knife). Drain off water in colander. Heat 1/4 cup + 2 Tablespoons milk, and 1 1/2 Tablespoons of Butter, until Butter is melted. Add 3/4 teaspoon salt and 1/8 teaspoon black pepper. Mash until smooth using either electric mixer or hand mixer. IF NEEDED: Add 1 to 2 Tablespoons extra heated milk to potatoes if needed for creamier consistency.
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6
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Divide mashed potatoes evenly in 4 to 6 bowls, and top with the hamburger mixture.
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