Bounty Rice with Cabbage & Ground Beef
This is a great recipe not only for cabbage but also for the grass-fed beef CSA members purchased last week.
1/2 to 1 pound ground beef
1 cup onion, chopped
1 cup green pepper, chopped
4 cups canned tomatoes
1 cups cabbage, shredded
3 cups cooked rice
1 teaspoon salt
1/2 teaspoon each: dried oregano, dried basil, garlic powder
1/2 cup sour cream
1 cup mozzarella cheese, shredded
Sauté meat, onions and green pepper in skillet until meat is browned and vegetables are soft. Drain excess fat. Stir in tomatoes, cabbage, rice and seasonings. Cover and continue cooking until cabbage is crisp-tender, 10 to 15 minutes. Stir in sour cream and sprinkle cheese on top. Cover until cheese is melted.
Variation: Omit sour cream and add 1 small chopped hot pepper, 1/4 teaspoon cayenne pepper and a few drops of hot sauce to the meat mixture along with other seasonings.
Serves 6 to 8.
Adapted from “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.