This week’s blog is not about cross stitching but offers up a fast and delicious meal giving you more time to do what you love—cross stitching! This recipe is from my best friend, Karen. It’s quick, easy and the leftovers freeze well! No need to look for the “Jump to recipe” button, just continue reading.
Cabbage Casserole
2 lbs. ground beef, chicken or turkey
1 onion, chopped
1 cup rice, uncooked (wild rice, brown rice may need a longer cook time)
3 large handfuls of roughly chopped cabbage (I used the bag of slaw cabbage, LOL)
1 8 oz. can tomato sauce
1-14oz. can diced tomatoes, undrained (I used Rotel diced tomatoes for added flavor)
Garlic
Salt and pepper, to taste
2 cups of water
1 cup shredded cheese - Colby jack, pepper jack or whatever flavor you like
Parsley (I didn’t use this but that’s just me)
Heat a large skillet over medium-high heat. Add meat and onion and cook until meat is brown and crumbly and the onion is translucent. Drain and discard grease.
Stir in rice, cabbage, tomato sauce, diced tomatoes, garlic, salt and pepper, and water.
Bring ingredients to a boil. Cover skillet, reduce heat to simmer for about 20-30 minutes or until rice is done and cabbage is soft. Do NOT lift lid before 20 minutes.
Top with cheese and cover with lid to melt. Serve hot with a garnish of parsley!
And that’s it. Everybody that I’ve shared this recipe with has loved it! I freeze the leftovers for easy weeknight suppers. I defrost in the fridge during the day and microwave to warm up. Yummy!
I will try to offer time saving recipes occasionally. Meanwhile, if you have any quick and easy family favorites you don’t mind sharing, please email them to me. I’m always looking for great tasting, simple recipes.
Have a great week.
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