Last week, we received a small savoy cabbage in our CSA box. This is a rather pretty, leafy vegetable and I was excited to use it! My initial thought was ‘Stuffed cabbage! Of course!’, until I pulled the cute little thing out of the refrigerator again and realize its leaves were entirely too small to stuff and roll into any functioning cabbage rolls. So on to Plan B…
I wanted to make sure I was still using all the same ingredients since the whole reason I thought of Stuffed Cabbage in the first place was to a) use the savoy cabbage, but also b) use some more of the ground venison I need to get through in the next few months. Luckily, I found this wonderful recipe from Everyday Dishes! Tried it, loved it, and will definitely be keeping around to make again!
1 lb. lean ground beef or venison
1 lg. onion, finely diced
3 cloves garlic, minced
2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. pepper
14.5 oz. can petite tomatoes diced with juice
8 oz. can tomato sauce*
(*Note: I opened a full 15 oz. can and reserved the other half for a sauce when serving.)
1 c. chicken broth
1 c. long grain rice, uncooked
1 head savoy cabbage, chopped into 1/2″ pieces*
(*Note: As mentioned, the savoy cabbage head I had was quite small, so I substituted with some regular green cabbage as well.)
1/4 c. water
1 tsp. kosher salt
1. Preheat oven to 350 degrees and spray a casserole dish with cooking spray.
2. Heat a large frying pan over medium-high heat. Add ground beef/venison and cook until browned. Remove the meat from the heat and drain the grease. Return to the heat and add chopped onion and garlic and cook until the onion is translucent and starting to brown, about 5 minutes. Add the paprika, salt and pepper and cook about 2 minutes more. Pour in the can of diced tomatoes including the juice, tomato sauce, chicken broth and the uncooked rice. Bring to a boil then reduce the heat to medium-low. Cover the skillet and let the mixture simmer for about 15 minutes.
3. While the meat mixture is simmering, remove the outer leaves from the cabbage. Cut it in half and cut out the core then chop the cabbage into ½” pieces.
4. Once the meat mixture has finished simmering, transfer it to a bowl and return the skillet to the heat. Add the cabbage, water and kosher salt to the skillet, cover and cook over medium-high heat until the cabbage is wilted slightly. Uncover the skillet and continue cooking for about 10 minutes, stirring occasionally. Remove from the heat. Set the cabbage aside.
5. Place cabbage in a clean kitchen towel and wring the excess water out.
6. Begin assembling the casserole by layering half the meat mixture, half of the cabbage and then repeating with the other half of the meat mixture and ending with the cabbage. Cover the dish tightly with aluminum foil and bake for 45 minutes.
7. Remove from the oven, remove the foil and serve while hot. (Like I said, I used other other half of the tomato sauce can as sauce when serving.)
(Recipe loved & found on Everyday Dishes.)