Week 17: Cabbage Rolls

Source: Pioneering Today

Overall Impression: St. Paddy's Day deliciousness

Cabbage Rolls

Time = 1/2 hr active (8 hrs total)

Servings = 6

Ingredients:

1 large head cabbage

1 lb ground beef

3/4 c uncooked rice

1/2 onion, diced

1 garlic clove, diced

1 egg, beaten

1/3 c milk

1 tsp. salt

1/2 tsp. pepper

1 jar prepared marinara sauce

2 tsp. Worcestershire sauce

Directions:

1.  Bring a very large pot of water to boil.  

2.  Cut the bottom off the cabbage and add to water.  Boil for 2 minutes.  Remove  from water and pull off soft leaves.  Add back to water for 30 seconds.  Remove and pull off soft leaves.  Keep going until you have 12 leaves softened and removed.

3.  In a bowl, mix beef, rice, onion, garlic, egg, milk, salt and pepper.  Use an ice cream scoop to put roughly 1/4 cup of beef/rice mixture into each cabbage leaf.  Fold leaf like a burrito and place, seam side down, in crock pot.
4.  Pour marinara sauce and Worcestershire sauce over.  Cook on low for 8 hours.

Notes: 

* I served with a side spinach egg noodles and kale with a garlic infused olive oil.  It was a perfect green dinner for St. Patrick's Day.

Week 5: Broccoli Beef

Source: Cooking Light, March 2011
Overall Impression: Good weeknight meal
It was ... not as fast as they claimed, but still a quick dish and both the hubby and daughter liked.  Down side is that it only makes 4 servings, so no leftovers.

Broccoli Beef
Time = 30 min
Servings = 4

Ingredients:
2 cup water
1 teaspoon salt

1 cup uncooked white rice
2 tablespoons dry sherry, divided
2 tablespoons soy sauce, divided
1 teaspoon sugar
1 - 1 1/2 lbs stew meat*
3/4 cup water, divided
1 1/2 tablespoons cornstarch
1 tablespoon hoisin sauce
1 teaspoon hot chili sauce (optional)
2 tablespoons olive oil
3 green onions, sliced, whites and greens separated
2 garlic cloves, minced
1 tablespoon bottled fresh ginger
4 cups broccoli florets

Directions:
In a sauce plan, bring 2 cups water and salt to boil.  Add rice, cover and simmer on low while you prepare the broccoli beef.

In a bowl, mix 1 tablespoon sherry, 1 table spoon soy sauce, sugar and beef together.  Let sit.

In another small bowl, mix remaining sherry and soy sauce with 1/2 cup water, cornstarch, hoisin sauce and chili sauce.

In a large skillet, heat olive oil over medium high heat.  Add green onion whites (scallions) and saute for 1 minute.  Add garlic and ginger; saute for 1 minute.  Add broccoli florets.  Cover and let cook for 5 minutes.

Stir in beef and juices.  Cover and let cook for 5 minutes.  Remove lid and continue cooking for another 5 minutes.

Stir in the cornstarch mixture and green parts of the green onions.  Keep stirring until you reach your desired consistency.  Serve over rice.

* You can use any beef.  Just cut it to bite-sized pieces before adding to the marinade.