Laura and Dixon
Kewl Cat
Laura is a tortie born appx 6/2001. Dixon is an orange tabby mix, born 6/2002. I love my kitties.
Posts: 202
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Post by Laura and Dixon on Mar 18, 2017 21:19:09 GMT -5
Fun recipe that I made for Saint Patrick's Day. I use 16 ounces, instead of 14 ounces of broth, and substitute brown rice for white, as it allows for longer steaming and more tender cabbage. Or, you can mix half n half white/brown rice, and cook using brown rice directions.
www.readyseteat.com/recipes-Unstuffed-Cabbage-2220.html
Ingredients 1 cup long-grain white rice, uncooked 1 can (14 oz each) reduced-sodium chicken broth 6 cups chopped green cabbage 1 pound ground chuck beef (80% lean) 1 cup frozen chopped onion 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained 1 can (8 oz each) Hunt's® Tomato Sauce 2 teaspoons granulated sugar 1/4 teaspoon ground black pepper
Directions 1. Place rice and broth in 3-quart saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender. 2. Meanwhile, cook beef and onion in large skillet over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain. 3. Add undrained tomatoes, tomato sauce, sugar and pepper to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together.
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Post by Bootsie (1995-2013) on Mar 21, 2017 21:42:23 GMT -5
That sounds a lot easier than wrapping the meat inside the cabbage. That sounds like a good recipe! Thanks for sharing it, Laura and Dixon.
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Post by Shannara on Apr 15, 2017 21:04:29 GMT -5
A different way to make cabbage rolls -- sounds good!
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