Skillet meals are a quick and easy way to cook fresh garden vegetables, especially tomatoes, carrots, onions and cabbage. Add a little meat to the mix, and you have a well-balanced dish that is full of vitamins, fiber and protein.

The following recipe took only about a half an hour to prepare, which gave me plenty of time to work in my garden, which is bursting at the seams with ripe produce.

Beef and Cabbage Skillet
1 pound beef stew meat (see note)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 small head cabbage, cut into thin strips
2 medium carrots, grated
1 tomato, finely chopped
2 tablesoons tomato paste
Salt and pepper to taste
1 teaspoon oregano
Parsley, for garnish (optional)
In a large cast iron skillet, brown stew meat over medium-high heat, Add chopped onion, and cook until translucent. Add garlic and cook for 1 more minute.
Add cabbage, carrots, tomato, tomato paste, salt, pepper and oregano. Stir to combine and cover. Simmer for about 20 minutes until the cabbage is tender.
Yield: Serves 4.
Note: I used venison that was tenderized for about 10 minutes in a pressure cooker.