UN-STUFFED CABBAGE
Time in the Kitchen: 30 minutes
Servings: 4
1 small white or yellow onion, finely chopped or grated
2 large turnips, grated (a head of grated cauliflower can be used instead)
½ pound ground pork
½ pound ground bison or beef
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon dried parsley
1 14.5-ounce can diced tomatoes in juice (or several fresh tomatoes)
1 head green cabbage
Stuffed cabbage is a comfort dish many of us don't eat as often as we'd like simply because it takes so much time to stuff those darn cabbage
leaves. This method is much faster and tastes just as good, even though I serve the cabbage un-stuffed and substitute grated turnip for rice.
In a deep pot over medium-high heat, sauté onion and turnip for a few minutes, then cover with a lid and cook for three minutes to steam the
turnip.
Remove the lid and add ground meats, salt, pepper and parsley. Sauté for 6-8 minutes then add the can of tomatoes. Simmer rapidly for 10
minutes, stirring occasionally.
While the meat is simmering, cut the cabbage into fourths, removing inner core. Separate leaves slightly then microwave cabbage leaves,
covered with a loose lid, for 5 minutes. Flavor with a little butter and salt.
Serve the ground meat and turnip with a side of cabbage.
Macronutrient Profile (perserving)