This is a simplified recipe with ingredients similar to stuffed cabbage however it is cooked like a rice dish and has a tomatillo sauce. The main dish has Madras Curry powder in it.
Ingredients
For the sauce:
1/4 cup salted butter
1/2 yellow onion fine diced
1/2 bell pepper fine diced no seeds
1 jalapeno fine diced no seeds
4 tomatillos diced
1 14.5 ounce can of diced tomatoes
1/4 cup flour
1/2 teaspoon crushed red pepper or to taste
1/2 teaspoon ground black pepper or to taste
2 cups of beef or chicken broth.
For the main dish:
1 white onion diced
1 bell pepper diced no seeds
1 jalapeno pepper diced no seeds
12 ounces of cabbage chopped
1 pound 80/20 ground beef
1 teaspoon salt or to taste
1 teaspoon madras curry powder or to taste
1 teaspoon grated turmeric root or to taste
1 cup long grain dry white rice
2 cups of beef or chicken broth.
Directions:
Dice the vegetables for the sauce and dice the vegetables for the main dish but keep them separate.
Cook the main dish:
In 12 inch pan with lid (recommended but any large pan with a lid will work) put the 80/20 pound of ground beef and break it up. Add the main dish vegetables and cook covered on medium heat 15 minutes. After 15 minutes uncover and break up the beef further then re-cover and cook an additional 5 minutes on medium heat. Turn of heat and drain the grease. Add the dry rice, salt, curry powder, turmeric and stir. Cook on high 2 minutes then add 2 cups of broth, cover and boil on medium heat for 15 minutes. I preheat the broth so that the cook time starts right away. Do not open. Do not stir. After 15 minutes turn off heat and let it sit and steam through an additional 15 minutes. Do not open. Do not stir. After 15 minutes with no heat, them main dish is ready.
Cook the sauce:
While cooking the main dish start the sauce. Melt the 1/4 cup of butter in a sauce pot (recommended) and add the sauce vegetables. Cook on medium heat 10 minutes stirring often. After 10 minutes add the 1/4 cup flour, red pepper, and black pepper and stir. Then add the 2 cups of broth and the can of tomatoes. Cook on medium heat 5 more minutes then put on low heat and keep an eye on the sauce so that it does not burn.
After everything is done, ladle the main dish into a bowl and ladle on some sauce. Serve and enjoy.
Ingredients
For the sauce:
1/4 cup salted butter
1/2 yellow onion fine diced
1/2 bell pepper fine diced no seeds
1 jalapeno fine diced no seeds
4 tomatillos diced
1 14.5 ounce can of diced tomatoes
1/4 cup flour
1/2 teaspoon crushed red pepper or to taste
1/2 teaspoon ground black pepper or to taste
2 cups of beef or chicken broth.
For the main dish:
1 white onion diced
1 bell pepper diced no seeds
1 jalapeno pepper diced no seeds
12 ounces of cabbage chopped
1 pound 80/20 ground beef
1 teaspoon salt or to taste
1 teaspoon madras curry powder or to taste
1 teaspoon grated turmeric root or to taste
1 cup long grain dry white rice
2 cups of beef or chicken broth.
Directions:
Dice the vegetables for the sauce and dice the vegetables for the main dish but keep them separate.
Cook the main dish:
In 12 inch pan with lid (recommended but any large pan with a lid will work) put the 80/20 pound of ground beef and break it up. Add the main dish vegetables and cook covered on medium heat 15 minutes. After 15 minutes uncover and break up the beef further then re-cover and cook an additional 5 minutes on medium heat. Turn of heat and drain the grease. Add the dry rice, salt, curry powder, turmeric and stir. Cook on high 2 minutes then add 2 cups of broth, cover and boil on medium heat for 15 minutes. I preheat the broth so that the cook time starts right away. Do not open. Do not stir. After 15 minutes turn off heat and let it sit and steam through an additional 15 minutes. Do not open. Do not stir. After 15 minutes with no heat, them main dish is ready.
Cook the sauce:
While cooking the main dish start the sauce. Melt the 1/4 cup of butter in a sauce pot (recommended) and add the sauce vegetables. Cook on medium heat 10 minutes stirring often. After 10 minutes add the 1/4 cup flour, red pepper, and black pepper and stir. Then add the 2 cups of broth and the can of tomatoes. Cook on medium heat 5 more minutes then put on low heat and keep an eye on the sauce so that it does not burn.
After everything is done, ladle the main dish into a bowl and ladle on some sauce. Serve and enjoy.
