Heather says:
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
Ingredients
| 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) |
Directions
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.
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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.
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ooohhh thank you!! something to do with the 30 lbs of ground beef in the freezer! (my local butcher had his yearly sale last week – 10lb bag for 16.90 -but u have to divide it up yourself)
this weeks special chicken leg quarters 5.90 for a 10 lb bag, and again u have to divide it up yourself — i got 4 meals of 4 pieces each from a 10 lb bag.
Gosh Heather.. this looks delicious! I may have to run my mother-in-law out of the kitcen to try this.
I’ve made this before, it’s really good! I call it “unstuffed cabbage” 🙂
Have a wonderful week,
Sherry
well, I’ve always wondered what “hotdish” was, from listening to Prairie Home Companion! I might have to try this. What else do Minnesotans eat with this?
Your cabbage looks awmosee! I love the rich purple color.I’d love to guide readers to your site if you won’t mind.Just add your choice of to this post and it’s all set, Thanks!
yum! gonna try it this week!
Sounds sort of like it would taste like cabbage rolls but without all the work!
That looks soooo good!
actually, I have a recipe for this same kind of thing where the whole thing cooks in your rice cooker!
Thankyou, I'm a visitor and I've just got this recipie, cause I had bought an organic cabbage from the market here down under in Australia, and I had no idea what I should do with it.
Its cooking right now, I'll let you know how it went.
If he doesnt like it, I'm sure I will.
Suzanne
Cabbage is a totally underrated vegetable. There's another recipe on here for sauteed cabbage, all of my kids love it:
/back-to-basics-sauteed-…
Cabbage is a totally underrated vegetable. There's another recipe on here for sauteed cabbage, all of my kids love it:
/back-to-basics-sauteed-…
You can say that again.
would this work with red cabbage?
Absolutely. Any cabbage will work.