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.