Cooking cabbage causes the natural sugars to come out and changes the flavor of cabbage completely. Raw cabbage tends to have a slight spicy bite when raw but when you cook with it all those strange flavors disappear leaving behind a tender and sweet.
Think of cabbage like an onion, when its raw the flavor is really pungent and almost spicy. You probably would not bite down on a raw onion just like you wouldn’t bite down on some cabbage unless its served with something like fish tacos or dressed like in a cole slaw.
When you cook onions they become incredible sweet, cabbage has the same properties. This flavor enhancement goes great with meat and then when you combine it with cheese, it will be like nothing you have tried before.
Ingredients
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2 lbs. ground beef
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Salt and pepper or creole seasoning
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1 onion, chopped
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1 cup rice, uncooked
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3 large handfuls of roughly chopped cabbage
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1 8 oz. can tomato sauce
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2 cups of water (I just use the tomato sauce can twice)
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1 14 oz. can diced tomatoes, undrained
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1 cup shredded cheese (I used Colby Jack)
Instructions
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Season and brown ground beef and onions. Drain off grease.
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Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
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Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
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Once cooked, top with cheese and cover with lid to melt a few minutes.
Recipe source: Diary of a Recipe Collector
Photo source: Wonky Wonderful
