With the first of the frost warnings bearing down on me, I’m in the mood for some warm comfort food. Especially if it’s made with — ahem — the first cabbage I have ever grown! Ta da! Not that cabbages are tricky, I’ve just never grown them before, and I must say, they are very satisfying and quite beautiful. I came into the house holding my lovely green prize (with only one slug hole apparent) and presented it to Chris, gushing, “Look what I made!” He was suitably impressed.
But then I actually turned it into supper the next day. There’s something really fulfilling about that. If you’ve never grown food, please try it. (You can sign up for the Seed to Supper newsletter, too.)
So the supper I turned my wonderful Brassica into was cabbage rolls. I’m not classically trained in the art, but I love them, especially if it involves as little work as this recipe does. I’d be sorely tempted to eat the whole pan myself if it weren’t for the… consequences…
LAZY MAN’S CABBAGE ROLLS
1 pound (500 g) ground beef
1 1/2 cups (375 mL) chopped onions
2 cloves garlic, finely chopped
2 cans (10 oz./284 mL each) tomato soup
2 cups (500 mL) water
1 cup (250 mL) long grain rice
1 teaspoon (5 mL) chicken or beef bouillon mix
1/4 teaspoon (1 mL) freshly ground pepper
1/8 teaspoon (0.5 mL) cayenne pepper
1/8 teaspoon (0.5 mL) nutmeg
1/2 green cabbage, chopped (or 6 cups (1.5 L)coleslaw mix)
sour cream for serving
Brown beef, onions, and garlic over medium heat about 7 to 10 minutes, stirring to break up meat. (Use oil if needed.) Drain off any excess fat.
Stir in next 8 ingredients (tomato sauce through nutmeg). Bring to a boil. Reduce heat and simmer for a few minutes.
Sprinkle half of cabbage over bottom of a greased 9 x 13 inch baking dish.
Spoon half of beef mixture over top and spread evenly. Sprinkle with remaining cabbage.
Spread remaining beef mixture over top. Bake, covered, at 350 F (170 C) for 1 1/2 hours or until bubbly and heated through.
Serve with sour cream. Really. I don’t care if you’re on a diet, it’s required.