Saturday, October 15, 2011

Unstuffed Cabbage

I wanted to call this Deconstructed Stuffed Cabbage but that is a mouthful.  Anyway, this has all the parts of stuffed cabbage without the actual stuffing part or icky tomato sauce.  It is one of the tastiest meals I've had in a long time.  Okay, really since the kickass chicken soup I made on Wednesday.  I'll post that recipe later.

Anyway, I was making my very first batch of sauerkraut this morning and decided to set aside a wedge of cabbage for my dinner since I haven't eaten any in donkey's years.  I also had too many hamburger patties in the freezer (hubby suddenly decided to boycott hamburgers: groan).  So an idea was born.  How about making some rice, some savory ground beef with a side of cabbage.  OMG it was awesome!!  And it is consistent with the WAP diet except I didn't soak the rice first.  My bad.

serves 2-3

1/4 - 1/2 small head of cabbage
1-2 carrots
2-3c cooked brown rice (I used the Lundberg Jubilee Rice mix)
~1lb grass fed ground beef (in my case it was two preformed patties)
1/4c diced onion
1 clove garlic crushed (or 1t minced from a jar)
several sprigs fresh dill
several sprigs fresh parley
1-2 sprigs fresh thyme
1t cumin
1/2t coriander
1/4t cardamom ground
1/4t allspice
1/4c beef broth
1T arrowroot powder
celtic sea salt
olive oil

  1. Start cooking rice first.  Allow enough time for it to almost or completely cook prior to starting the rest of the meal.  I love my rice cooker!
  2. Use a mandolin to slice cabbage into 1/4" strips.  Discard core/stem.
  3. After peeling carrots use peeler to make thin strips of carrot and combine with cabbage.
  4. Set up a vegetable steamer and steam cabbage and carrots.  Alternatively use only about 1" of cooking liquid in pan and keep a lid on and use low heat set to simmer.  This will allow the vegetables to steam instead of boil which keeps most of the nutrients in the veg instead of leaching out into the cooking water.  Keep checking so that water doesn't boil off.  This will be cooked by the time the rest of the dish is done. 
  5. Finely chop onion and crush garlic clove.  
  6. Mince fresh herbs together and set aside.
  7. Heat 1-2T olive oil and a pat of butter in frying pan.  When hot saute onion and garlic until onion is soft.
  8. Add ground beef.  Break up into small bits as it is frying.  Add the dried spices, salt and pepper. Continue to stir.  
  9. When beef is almost done but still showing some pink, add beef broth and fresh herbs.  You could drain off the extra fat prior to adding the broth and herbs but I'm trying to increase animal fats in my diet so I left it in.
  10. Sprinkle the arrowroot over the beef mixture and stir it in.  The broth will thicken up into a thin sauce for the beef. The thickness can be adjusted by either adding more broth or more arrowroot until the desired constancy is reached. Cook until beef is no longer pink.
  11. Taste test cabbage.  It should be done.  I like mine with some crunch.
  12. Serve beef over rice with the cabbage/carrots on the side.  If you are so inclined melt lots of butter over the hot cabbage mixture.  Extra yum points!

1 comment:

  1. I didn't know you also had a food blog!! How have I missed this all this time?? Part of that overwhelmed and no time for me thing I wrote about yesterday, I'm sure.

    This is a great idea! As I mentioned on FB, I did something similar many years ago, with the same idea - an easier version of my beloved Ukrainian cabbage rolls. Jamie's not hot on cabbage, but Craig might like it. Thanks for the idea - I will have to try that again.

    Even though I'm not gluten-free, I will definitely try to follow this blog from now on - I do love to cook delicious, healthy food.