Post by wallycat on Aug 12, 2020 18:31:14 GMT -5
I made this tonight and we loved it.
I used pork instead of beef ....now I wish I had used my venison...
I cut the meat to 1# and rice to 1 cup, cooked
I used flat cabbage, which is a little less hearty than green cabbage and cooks faster.
I skipped the sugar altogether and used white balsamic vinegar instead of the vinegar in the ingredients.
Came together very quickly and made a lot, even with the meat reduction. I kept the amount of spices the same and only cut the crushed tomatoes to 1 15 oz can, not that using the full 24 oz would have made a big difference; maybe "soupier" which would still be great.
(most of the reviews said it was too sweet but some preferred it that way):
Ingredients
1 tbsp olive oil
2 lbs ground beef
1 tsp chili powder
1 tsp granulated garlic or garlic powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
24 oz crushed tomatoes
15 oz tomato sauce
2 tbsp white wine vinegar
1/4 cup light brown sugar
1/2 head green cabbage about 4-6 cups, chopped into 1-inch pieces
2 cups cooked rice (total amount is rice when cooked)
Instructions
Warm the oil in a large deep sided skillet or Dutch oven over medium-high heat. Add the beef, chili powder, garlic, salt, and pepper. Crumble the meat as it cooks. When the meat has browned, about 8 minutes, add the crushed tomatoes, tomato sauce, vinegar, brown sugar. Stir to combine and bring to a boil.
Stir in the cabbage, reduce to simmer, and cover with lid. Cook until the cabbage is bright green, tender, and still slightly crisp, about 4-5 minutes. Add in the cooked rice and simmer just until heated through about 2 minutes. Enjoy!
1 tbsp olive oil
2 lbs ground beef
1 tsp chili powder
1 tsp granulated garlic or garlic powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
24 oz crushed tomatoes
15 oz tomato sauce
2 tbsp white wine vinegar
1/4 cup light brown sugar
1/2 head green cabbage about 4-6 cups, chopped into 1-inch pieces
2 cups cooked rice (total amount is rice when cooked)
Instructions
Warm the oil in a large deep sided skillet or Dutch oven over medium-high heat. Add the beef, chili powder, garlic, salt, and pepper. Crumble the meat as it cooks. When the meat has browned, about 8 minutes, add the crushed tomatoes, tomato sauce, vinegar, brown sugar. Stir to combine and bring to a boil.
Stir in the cabbage, reduce to simmer, and cover with lid. Cook until the cabbage is bright green, tender, and still slightly crisp, about 4-5 minutes. Add in the cooked rice and simmer just until heated through about 2 minutes. Enjoy!
