Cabbage rolls are tasty with Black Angus beef
This recipe is inspired by the availability of local fresh cabbage and my great fresh ground Black Angus beef. If you were to double the recipe you could use 1 lb beef and 1 lb ground pork. Of course for the brave of heart or the recipe tamperers you can change the meat and the spices; but you have to have the cabbage!
Last week's recipe for mashed potato had an error/omission for the second type of mashed-creamy. The complete recipe is on my website - www.houstonsnaturalmeats.ca.
- 1 Lb. Black Angus ground beef
- 1 Clove Garlic, pressed or fine dice
- 1 Tsp. Freshly ground black pepper
- 1 Tsp. Sea salt
- 1 Small Cabbage head chopped
- 2 1 /2 Cups Chicken or beef stock
- 2/ 3 Cups uncooked long grain rice
- 1 Tsp. Worcestershire sauce
- 1 Tsp. Onion powder
- 1 Tsp. Dried basil (1 Tbs fresh)
- 1 Can Crushed tomatoes (28 oz. can)
- 1-2 Tbsp Tomato paste as needed
In a non-stick Dutch oven stir fry beef with pepper, salt and garlic until beef is no longer pink. Drain off any excess fat. Then add next 6 ingredients and bring to a simmer. Simmer covered until rice is tender, about 25-30 minutes. Stir in the tomatoes and bring all back to a simmer. If the dish seems too watery, add tomato paste to thicken. Taste and adjust seasonings with lemon juice, more salt and celery seed or celery salt.
Serve in bowls with crusty bread.
If you need any information on Free Run Chickens, Black Angus Beef, Mennonite Sausage/bacon/pork/poultry, local Ontario Lamb, Home-made and Naturally raised or grown products, recipes you would like to see, or food items you can't locate, visit our Farm Market 3232 Burnham St. N. Camborne. Open Wed to Sunday(see ad in Thursday's Northumberland Today classified section) or e-mail me at firstname.lastname@example.org Visit the web @www.houstonsnaturalmeats.ca