Skillet Sweet & Sour Stuffed Cabbage Wannabe
"A friend's gift of a cabbage from his garden had me scrambling for a recipe. I love stuffed cabbage but not the work. So with a little bit of this and that, this one pot meal was born. DH loved it and gleefully devoured left overs."
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 cabbage, shredded
- 3 tablespoons oil (I prefer coconut)
- 1 large onion, diced
- 1 lb ground turkey (can be beef, if you prefer)
- 1 cup rice
- 1 cup water
- 1⁄2 cup ketchup
- 1⁄2 teaspoon ginger, ground
- 1⁄2 teaspoon allspice, ground
- 1 (14 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup apple cider vinegar
- 2 tablespoons brown sugar (or 1 T agave syrup if sugar is a problem)
- salt & pepper
directions
- Saute onions in oil until translucent. About 5 minutes.
- Add turkey to onions and cook on medium heat, stirring to break up into small crumbles.
- Add rice, water, ketchup, ginger and allspice. Bring to boil. Then turn to low and simmer for 10 minutes.
- Mix diced tomatoes, tomato sauce, apple cider vinegar and sugar (or agave). Adjust sweetness. Check salt level.
- Top meat and rice mixture with cabbage shreds. Top cabbage with tomato mixture. Simmer 30 minutes or until cabbage is tender.
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RECIPE SUBMITTED BY
Glori-B
United States
I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul!
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