Deconstructed cabbage rolls

25 Aug

Deconstructed cabbage rolls

My first title for this recipe was ‘Jodecaro’. It’s a traditional Hungarian dish… okay maybe not. But it is based on my friend Joanna‘s Deconstructed Cabbage Rolls. She made this dish for us two nights ago and I’ve plowed through the whole thing and am made more. So good. And freezes well. And healthy. And ingredients I usually have on hand.

1 lb ground beef
1 sm onion, chopped
3 cloves garlic, crushed
2 sm cans tomato sauce or crushed tomatoes
1-2 sm heads of green cabbage, chopped
1-2 carrots, grated (optional)
1 zucchini, grated (optional)
1 Tbsp sweet Hungarian paprika (or whatever paprika you have)
1 tsp beef bouillon
1/2 tsp piment or other Scotch bonnet-type hot sauce
2 cups cooked rice
Gouda, cheddar or other good melting cheese, grated (optional)

Brown the ground beef in a large pan. Add the onions and garlic and cook until softened. Stir in the paprika, bouillon and piment. Add the tomato sauce and continue to simmer on low.

Yum. Paprika is so under-appreciated.

In a large pan with a lid, heat the oil over med-high heat. Add the cabbage, carrots and zucchini. Cover and cook for about ten minutes, stirring often and adding a couple teaspoons of water as needed to keep from drying out.

Once the vegetable are soft (but not mushy!), add them to the ground beef mixture. Stir in the cooked rice.

At this point you can go three ways:

– Cook another 10 minutes (adding water as needed) then serve topped with grated cheese.

– For a casserole, spread in a large baking dish. Top with cheese and bake 15 minutes at 375°.

– Freeze in a Ziploc freezer bag. When you’re ready to eat it, thaw and reheat either on stovetop or in oven as above.

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2 Responses to “Deconstructed cabbage rolls”

  1. hungaryforturkey August 25, 2012 at 5:42 pm #

    I’m salivating!

Trackbacks/Pingbacks

  1. Toubab cooking 101 « Senegal Daily - August 30, 2012

    […] This was my contribution to the recipe list. The ingredients include ‘ceeb vegetables’ such as cabbage, carrots, onions, hot peppers and tomatoes, and then rice and bouillon cubes, which are staples in Senegalese kitchens. (Here’s the recipe.) […]

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