Hungarian-Korean-American Un-stuffed Cabbage Casserole

2012_01_10 Un-stuffed cabbage

2012_01_10 Un-stuffed cabbageJan 10, 2012Photos: 2
 

Whew, what a blog title huh? Well, tonight for dinner we threw together a bit of everything that we mostly had on hand. So with that said we had Hungarian, Korean, and American ingredients to use.

Ingredients:

2 tsp cooking oil, divided
1 lb. Turkey sausage (You can use ground turkey, beef, morning star crumblers)
1 large onion, chopped fine
1 tbsp minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 LG heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 Korean white rice (You can use whatever type of rice you want)
2 cups low-fat mozzarella cheese (We used Sargento and some other bag we needed to use up)

Instructions:

First, preheat oven to 350°F. Spray large casserole dish with non-stick spray.

Heat LG fry pan over medium heat, add in ground meat of choice and cook until browned/ breaking up as you go and cooked completely through. Remove meat and place aside.

Next, In the same fry pan, add 1 tsp cooking oil, fine chopped onion and cook over medium heat until the onion is getting translucent and starting to brown a bit. Then throw in minced garlic, dried thyme, and Hungarian paprika and cook about 1 1/2 minutes more. Next you are going to add in the diced tomatoes with the juice, the tomato sauce, and your meat. Pour the water into the mixture. Simmer mixture until it’s hot and more thickened up, it takes about 15 minutes or so.

While you mixture simmers, cut the cabbage in half, de-core, and remove the ugly and wilted outer leaves, chop the cabbage into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

About this time the meat and tomato sauce mixture has cooked and thickened a bit. You want to stir in the 2 cups of cooked rice.

Don’t forget to spray the casserole dish with non-stick spray! Next, like a lasagna you want to layer half the cabbage and meat mixture until you have used it all up. Almost complete! Next cover with foil and bake 35-40 minutes.

Ding! Timers going off –remove the foil and sprinkle on cheese. (YUM!) Put back into the oven and bake uncovered an additional 10-15 minutes. The cheese should be nice and melted by now.

What do you think about the recipe? I was able to adapt if from Skinny Taste, she’s amazing!

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