So, I can probably guess not many of you are cabbage fans…but we are. Being Polish, I of course, grew up on it, and I am lucky that both Adam and Lily love cabbage…actually, they love pretty much anything I cook. This weekend I was taking an inventory of the fridge and trying to use up some of the perishables and decided to modify the recipe a little to use up some green bell peppers that were able to bite the dust. My recipe below makes a giant batch (I have a special giant pot I use to make this) so I would suggest halfing it if you’re not a crazy cook like me. To be honest, I won’t add the chopped green pepper again – the flavor was a little too sweet for my tastes. I kept it out of the recipe below.
seasoning of your choice
Start cooking your rice or barley. While the cabbage and rice cook, chop onion, garlic and sauté in some olive oil. I usually add some salt and pepper to this mixture. Place your meat of choice in the largest mixing bowl you have. Toss in some of your favorite seasonings to taste. Add the veggie mixture and the rice and mix well with your hands. This gets messy. Wear gloves if raw meat freaks bothers you. Set aside. Your cabbage should be well cooked at this point. Turn off the heat, poor off the hot water and let it sit and cool. Once cool, cut or break off each cabbage leaf if you haven’t done so while it was cooking.