Wednesday, November 17, 2010
and now serving
BAKED CABBAGE-ROLL SKILLET SUPPER
the taste of cabbage rolls without the work
1 lb ground beef or pork -- I used lean beef
2 cloves garlic, crushed
1 large cooking onion, peeled and chopped -- I used a portion of a sweet white onion
1 can (14oz/398mL) tomato sauce -- I used a 540mL can of Alymer accent tomatoes (Italian)
1/2 cup water -- I added as needed to cook rice
1 cup (250mL) 5 minute rice -- I used a little more than 1/2 cup of long grain rice
1 tbs (5mL) paprika
1/2 tsp (2L) dried dillweed
1/4 tsp (1mL) each salt and pepper -- or to taste
1/2 head cabbage
Sour cream for garnish
-In a large wide saucepan over medium heat cook meat and garlic stirring often to keep meat crumbly
-Stir in onions , cook til meat loses it's redness ( 5min.)
-Stir in tomatoes, water, rice, paprika, dillweed, salt and pepper. Cover and bring to boil. Set aside -- I just turned down the heat and kept an eye on the rice in case it needed water.
-Meanwhile slice the cabbage in 1x3 inch ( 2.5x6cm ) strips. Stir into the meat mixture.
-Cover tightly and heat at medium low stirring often until rice and cabbage are tender. 10-15 minutes. -- I left it longer to really mix the flavours.
-Serve with sour cream. Serves 6
As you can see I tinker with recipes. Sometimes because of preferences and sometimes to suit what is in my cupboards.
I had everything cut and measured before I started so it was an easy meal to put together.
I always drain off any fat once the meat is brown and discard.
I chopped the whole onion and I've frozen the left overs for later use in any recipe that needs cooked onion.