Saturday, November 14, 2009
Cabbage Roll Crockpot
I've never really fan of cabbage. Until recently.
And I've never really been a fan of cabbage rolls. Until recently.
This dish is how I became a fan of both. My sister-in-law Tracie shared it with me last fall, and since then we're addicts for it, especially when the time comes that we can see our breath while walking Bleu Dog.
What I love most about this dish is we all the bitter and sweet from the cabbage and the tang of vinegar of a cabbage roll without all the messy rolling and the time to takes to roll.
Tra's Cabbage Roll Crockpot
1 lb ground beef
1 small onion
4 cups of chopped cabbage
1 green pepper, chopped
1 cup uncooked brown Minute rice
1 cup of water
1 can (6 oz) tomato paste
1 can undrained diced tomatoes
1/2 c ketchup
2 T red wine vinegar
2 T sugar
1 T Worcester sauce
1 1/2 t salt
1/2 t pepper
1/4 t garlic powder
(optional: a dash of cinnamon, fresh oregano or parsley, and/or grated nutmeg)
1.) Brown beef and onion in skillet and drain. Put in crockpot.
2.) Add cabbage, green pepper, and rice to crockpot.
3.) In bowl combine water and tomato paste. Pour into crockpot.
4.) Add remaining ingredients to crockpot.
5.) Stir until mixed.
6.) Cover and cook on Low for 3 hours.
To serve: Dish up into soup bowls. Or put onto mashed potatoes with a side of corn.
With the leftovers: Consider making a pot pie. I think I'm going to try this soon.
If there are even more leftovers: Freeze it.