I threw the outer layer of leaves into the compost pile, then julienned the next layer and added them to a pot of chicken vegetable soup. Even after that there was still a lot of cabbage left; I wrapped it tightly in plastic wrap and put it back into the refrigerator.
This morning was about cooking, mainly figuring out a way to use the cabbage. I love stuffed cabbage, but the full-fledged rolls take hours to prepare. I didn't have that much time, so I used the basic ingredients to make a casserole. Less than an hour later tonight's AND tomorrow night's dinner was done. All it needs is a quick reheat in the microwave.
Stuffed Cabbage Casserole
1 lb ground turkey
1 medium onion, diced
1 clove garlic, minced
1/2 head of cabbage, roughly chopped (or approximately 8 cups)
1 cup uncooked brown rice
1 15 oz can of chopped tomatoes
1 1/2-2 cups chicken broth
2 T. dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
- In a large pot over medium heat brown the turkey, onions, and garlic until the turkey is no longer pink.
- Drain juice from tomatoes into a measuring cup. Add chicken broth until you have 2 cups of liquid.
- Stir cabbage, rice, tomatoes, liquid, and seasonings into pot. Bring to a boil, then cover and reduce the heat to low. Simmer for 45 minutes.
Five years ago today: New Thing #258--Are You Up To The Challenge?