My husband is not a fan of cabbage, but I think this recipe converted him a little. He kept going back for more and raving how much he liked it. :) Score one for me! Now if I could just get him to eat mayonnaise.
(Print)
What you need:
- 2 tsp. EVOO
- 1 lb. ground beef
- 1 large onion, diced
- 1 Tbsp. garlic
- 1/2 tsp. thyme
- 1 tsp. paprika
- Salt and pepper, to taste
- 1 head cabbage
- 1 can diced tomatoes
- 1 can (15 oz.) tomato sauce
- 1/4 cup water
- 2 cups brown rice, cooked
- 2 cups mozzarella cheese
Cook ground beef over medium heat until no longer pink. Set aside.
[I did my onions with it]
Add 1 tsp. EVOO and onion. Saute for 5 minutes.
Add garlic, thyme, and paprika. Cook for 2 more minutes.
Add tomatoes, tomato sauce, and ground beef to the skillet and stir.
Add water and simmer for 15 to 20 minutes.
Meanwhile, cut cabbage in half and core. Remove any wilted leaves and then chop.
Heat remaining tsp. EVOO in a Dutch oven and cook cabbage over medium-high heat until wilted. Salt and pepper to taste.
Add rice to the ground beef/sauce mixture.
In a 9x13-inch pan, layer 1/2 the cabbage, then 1/2 the beef/sauce mixture, and repeat.
Cover with foil and bake at 350* for 40 minutes.
Remove from oven, uncover, and sprinkle with cheese. Bake uncovered for 20 more minutes.
Recipe from Mostly Food & Crafts
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