Recipe from June Glasgow
June told us in an email that her husband doesn’t like cabbage but loved this recipe when she made and served it to him. A departure from many cabbage recipes of the past. Sounds good, let’s give it a whirl!
1 cup long grain white rice, uncooked
1 can (14 oz) chicken broth
6 cups chopped green cabbage
1 lb ground beef
1 cup frozen onion (I used fresh chopped onion)
1 can (14.5 oz) Stewed tomatoes, undrained
1 can (8 oz) Tomato Sauce
2 tsp granulated sugar
¼ tsp ground black pepper
1 – Place rice and broth in 3 quart saucepan. Bring to a boil over medium-high heat, stir.
2 – Place cabbage on top; DO NOT STIR. Cover, reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
3 – Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink, stirring occasionally. Drain.
4 – ADD undrained tomatoes, tomato sauce, sugar, and pepper to meat.
5 – Break up tomatoes with spoon.
6 – Reduce heat to medium-low, simmer about 10 minutes.
7 – When rice mixture is done, add to skillet, toss together.
Note: In February we all received fresh cabbage in the Prairie Pak, discount food package from Prairieland Food.
It can actually make us better cooks to take an ingredient we might not normally buy at the local grocery and hunt for or make up our own recipes. Experimentation can really be the “spice” of life, eh?