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Hi....
We just had this for dinner tonight....another recipe from my new Taste of Home-Healthy Living magazine, This was really good....just like gulumpkis (stuffed cabbage rolls) but without all of the hassle!! ....no steaming the cabbage leaves, making the meat filling, stuffing the cabbage leaves, etc. etc!! Just cook it up all in one pot all together!
Great!!
Enjoy!
hugs,
peg
We just had this for dinner tonight....another recipe from my new Taste of Home-Healthy Living magazine, This was really good....just like gulumpkis (stuffed cabbage rolls) but without all of the hassle!! ....no steaming the cabbage leaves, making the meat filling, stuffing the cabbage leaves, etc. etc!! Just cook it up all in one pot all together!
Great!!
Enjoy!
hugs,
peg
Soup-Bowl Cabbage Rolls |
1 pound lean ground beef
1 garlic clove, minced
1 small head cabbage, chopped
2-1/2 cups water
2/3 cup uncooked long grain rice
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese, optional
In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no
longer pink; drain. Stir in the cabbage, water, rice, Worcestershire sauce, onion
powder, basil, cayenne and pepper; bring to a boil. Reduce heat; cover and simmer
for 25-30 minutes or until rice is tender. Stir in tomatoes and salt; heat
through. Sprinkle with cheese if desired.
Yield: 4 servings.
Recipe source: Taste of Home’s Healthy Living magazine, April/May, 2009, submitted by Terri Pearce of Houston, Texas.
http://www.tasteofhome.com/recipes/Soup-Bowl-Cabbage-Rolls
