Lean Beef 'N' Vegetables

• 8 oz. lean ground beef
• 2 Tbsp. olive oil
• 4 c. shredded green cabbage
• 1 large onion, diced
• 1 c. sliced fresh mushrooms
• 1 medium red bell pepper, cored, seeded and cut into thin strips
• 1/2 tsp. dried sage leaves
• 1/2 tsp. freshly ground black pepper
• 1/2 c. coarsely grated low-fat Swiss cheese
• salt to taste

1. In a 12-inch skillet, cook ground beef until well-browned. Using slotted spoon, remove beef to bowl and set aside.
2. Add oil to drippings in skillet.
3. Heat over medium heat.
4. Add cabbage and onion.
5. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
6. Add mushrooms, red bell peppers, sage and black pepper.
7. Cook for 5 minutes longer, stirring occasionally.
8. Remove from heat.
9. Stir in Swiss cheese, reserved beef and salt.

lean ground beef, olive oil, green cabbage, onion, mushrooms, red bell pepper, sage, freshly ground black pepper, swiss cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191914 (may not work)