Friday, January 21, 2011

Foodie Fridays: Deconstructed Stuffed Cabbage


My husband loves stuffed cabbage, but I can't be bothered with the tedious process of boiling the cabbage leaves, rolling them around a filling and securing them with toothpicks, and then baking them -- all of that is just too much trouble and takes too long!  When a friend gave us a head of cabbage from his garden, however, I decided that I would try to create a dish with the same flavors but which required a lot less work.  This is what I came up with -- all of the same ingredients but made with shredded cabbage, cooked together with everything else on the stovetop.  We think it is just as tasty as the stuffed version, and so much quicker and easier to make.  It is also another recipe that tastes even better when cooled and reheated.  Now this is a dish we can both love!

Deconstructed Stuffed Cabbage

12 oz. ground sirloin
1/2 C. diced celery
1 medium onion, diced
1/2 head cabbage, sliced
1 1/2 C. cooked rice
1 tsp. salt
dash pepper
1 tsp. sugar
1/2 tsp. basil
1/2 C. catsup
1 can (8 oz.) tomato sauce
1 can (15 oz.) diced tomatoes
1 C. shredded cheese

Brown sirloin in large skillet (add a little oil if needed).  Stir in celery and onion and cook until soft.  Add cabbage and continue cooking until cabbage is soft.  Stir in remaining ingredients except cheese and heat through.  Serve topped with cheese.  Serves 4.

Note:  I've tried using bagged shredded coleslaw mix and it just doesn't taste as good (plus the texture is too fine), so I recommend slicing your own from a fresh head of cabbage.

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