My ancestors are famous for their cabbage rolls and so I have grown up eating them and while I wasn't overly fond of them as a child my tastes changed as I aged and I came to love them. The only thing is, who has time to make them the old fashioned way? I rarely do so often end up making a cabbage roll stew my mom used to make. Yesterday when checking over the contents of my cupboard I realized I had all the ingredients needed to make it but was really looking for a different taste. Since I have a proclivity for changing things often and rarely following recipes you can guess where this was headed. The results spoke for themselves when Mountain Man, who thankfully likes cabbage as much as I do, ate two full plates full and then asked for it in his lunch today. I think I have a winner! Be warned however, it is fairly spicy. I did mention we like hot foods right? Of course you can tone it down easily. This really should have lasted for two meals... Maybe next time?
Cabbage Stew with a Twist
1 pound ground beef
1 onion, diced
2 teaspoons minced garlic
4 or 5 cups cabbage, shredded or chopped
1 28 ounce can diced tomato's
1/2 can tomato paste (3 tablespoons?)
1/3 cup white rice
1/2 can pickled Jalapeno's, chopped small
1/2 teaspoon chili powder
1/2 teaspoon seasoning salt
pepper to taste
1.5 to 2 cups shredded cheese (I used my own Monterey Jack as I had it in the fridge)
Brown the beef and drain if needed.
Add the onions and garlic and saute until onions are translucent.
Now add the cabbage, tomato's and tomato paste. Cook for about 15 minutes or until cabbage is getting tender.
My first time using this brand. Very yummy! I couldn't help eating some right out of the can.
Add rice, spices and jalapeno's.
Simmer for another 15 minutes.
Top with cheese and cover. Simmer on low.