Cabbage Patch

This recipe comes from a wonderful site called Tasting Table. This is comfort food and more! It is adapted from a recipe from the Boxing Room in San Francisco. It is rich and I do think you can reduce the fat in this recipe, easily! (I have put a couple of my ideas of how to reduce the fat in parenthesis in the recipe)

One 9″ by 13″ casserole

1/4 cup rice, uncooked, any kind

1 head of cabbage, sliced into 1/2″ slices (savoy cabbage is nice as an alternative)

1# 80-20 ground beef

1/2 stick of unsalted butter (I took 2 T. out of the original)

1 small yellow onion, chopped (about 1 cup)

1 bell pepper, any color, chopped (about 1 cup)

2 celery stalks, chopped (about 1/2 cup)

3 garlic cloves, finely chopped

1 cup heavy cream (maybe substitute half and half or milk?)

1/2# sharp cheddar cheese

1 T. kosher or other salt

1 t. finely ground black pepper

Preheat oven to 350 degrees. In a medium bowl, soak the rice in enough cold water to cover, set aside. Bring a large stock pot full of salted water to a boil and add the cabbage slices. Cook until tender, two minutes. Drain and place in a medium bowl and set aside. In a large skillet over medium high heat, add the beef and cook until browned 8-10 minutes. Transfer beef to the bowl with the cabbage and set aside. Drain the fat from the skillet and add the butter (I think the butter could be reduced). Turn the heat down to medium and when melted saute the onion, pepper, and celery for 10 minutes, until translucent. Add the garlic and cook for 5 minutes. Stir in the cream and the cheddar, stirring constantly until cheese is melted. Drain the rice and add to the vegetable mixture. Stir in reserved cabbage/beef and season with salt and pepper. Pour into casserole dish and bake for about 40 minutes, until the top is golden brown and the casserole is set. Serve hot.


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