I told y'all that cabbage would be on sale cheap around St. Patrick's Day but I was surprised to see it this low, just 10 cents a pound!
I bought 7 heads, about 21 pounds for $2.10! That is a lot of servings of vegetables for 2 bucks.I will "fry" a lot of it and make cole slaw too.
Here is a recipe that I am wanting to try but will have to halve the recipe for two of us:
ReplyDeleteSkillet Stuffed Cabbage
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
What's different about these open-faced cabbage rolls? They are made on the stovetop in no time flat! Filled with seasoned rice, beef, tomatoes, and mint, the bundles pack in flavor.
INGREDIENTS conv. chart U.S. Metric
1 can(s) (28 ounces) diced tomatoes
1 1/4 pound(s) lean (90%) ground beef
1 bag(s) (8.8 ounces) heat-and-serve precooked rice pilaf, do not heat
1 cup(s) (loosely packed) fresh mint leaves, coarsely chopped
1 head(s) (about 2 pounds) green cabbage, cored
DIRECTIONSTransfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch skillet.
To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix to blend.
Remove 8 large cabbage leaves from head. Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes. Cover skillet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.
To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates. Spoon tomato sauce over cabbage.
COOKING INFOServes 4
Yield --
Prep Time 15 minutes
Cook Time 20 minutes
Total time --
Oven Temp --
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.
NUTRITIONAL INFORMATION (per serving)Calories 405
Total Fat 17g
Saturated Fat 6g
Cholesterol 88mg
Sodium 1,550mg
Total Carbohydrate 28g
Dietary Fiber 3g
Sugars --
Protein 34g
Calcium --
Okay first I had a big giggle when I saw this photo! My but that is a LOT of cabbage. I love cabbage and especially love cole slaw which I never make for some reason and totally miss from back home. Humm...now I am thinking I might have to make some cole slaw...LOL!
ReplyDeleteCan you share your recipe for it? I have one somewhere I used like 15 years ago and was not wild about it.
Hugs ~
Heidi
Louise, very nice to hear from you!
ReplyDeleteHeidi, while I cook most things from scratch, we like Hidden Valley Ranch Cole Slaw dressing. It comes in a 16 ounce bottle with all the other salad dressings. We don't like our cole slaw very drippy so a bottle will do 3-4 batches of cole slaw for us.
Kisses to everyone!!!
ReplyDeleteDear Rhonda,you have the "cheapest" blog I ever read ;)...and I really want to know,are the people in your country put cabbages in brine?If you do I will tell you a recipe,and believe me you'll eat your fingers :))...
But first let me tell you a recipe that I cock it every day in my Year of Savings...Gas Saving Tips
it works...and I have more money for my vegetables and fruits..,an for everything..my husband didn't believe it :(,but now he is pleased!;))
Try it...
Best wishes everyone!