Wednesday, November 17, 2010

and now serving

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.


Rootietoot said...

This looks yummy. We love cabbage rolls around here but I am FAR too lazy to make them.


With the reheated leftovers I put the paprika on the table so extra could be sprinkled on top. It was a good idea!