Here’s a Halloween edition of Simon’s Cat. Always so clever and fun to watch.
One of my grandmother’s specialties was Stuffed Cabbage Rolls. I have wonderful memories of those little cabbage parcels full of meat and tomato.
I’ve made cabbage rolls a few times. They were of course delicious, albeit a touch time consuming.
Enter this recipe for Unstuffed Cabbage Rolls. All of the fantastic flavors thrown together in a simple skillet adaptation.
I wasn’t sure about what kind of reception this dinner would receive from my family given the cabbage, but it was unanimous….Everyone loved it.
2 pounds lean ground beef or turkey
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
8 ounces tomato sauce
1/2 cup water
1 cup cooked rice
1 teaspoon ground black pepper
1 teaspoon sea salt
1. In a large skillet, cook ground beef and onion, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and cook for 1 minute longer.
2. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Serves 6 to 8
Recipe slightly adapted from SouthernFood.About.com
Just heard this song this morning for the first time and it is downright marvelous.
Check out Call To Mind on Facebook, the band’s Website and Bandcamp, where you can buy their music.