File this meal under pretty good comfort food. Mr. Heather filed it under “should make again” but he’s from Minnesota and used to consider “hotdish” its own food group. Relax, I’m just teasing to pick on my in-laws. Everyone say hi to Nan and Gramps.
Back to the food, it’s important to remember this dish calls for uncooked rice. If you have cooked rice you are looking to use, be sure to omit the water.
Ground Beef and Cabbage Skillet
|1lb Ground Beef(ground turkey works very well)||Optional Additions|
|1/2 med onion diced(about 1/2 cup this isn’t critical)||diced bell pepper|
|1/2 head of cabbage roughly chopped(if the cabbage is huge, use a 1/4)||frozen corn|
|1 cup uncooked rice||kidney beans|
|1 15 oz can of tomato sauce|
|1 6oz can of tomato paste|
|2 cups water|
|1/2 tsp salt – pepper to taste|
|1/2 tsp dried thyme|
|optional 1 bay leaf (I’m not a huge fan of bay leaves)|
Heat a large pot over medium heat, add the ground beef or turkey and cook until no longer pink. Be sure to use your spatula to break up any large chunks.
Drain the fat off.
Add the onion and cook for another two minutes or so.
Stir in the cabbage, rice, tomato sauce, tomato paste, water, and seasoning. Add any extras at this time, too.
Bring to a boil, then reduce the heat to low and cover. Simmer for 20 – 25 minutes stirring occasionally.
This can be adapted for a CrockpotTM or slow cooker. After cooking the meat, transfer to the crock, add the remaining ingredients, except for the thyme (add this just before serving), and cook on low for 4 – 6 hours or high for 1 1/2 to 2 hours. Since brands of slow cookers vary, you may need to adjust the cooking time. This recipe assumes the setting low is about 200°F and high is about 300°F.