A few of us were chatting about cabbage rolls and I began thinking “there must be a better way”. Blanching the cabbage leaves, rolling them, baking them… It’s simply too much work. That and the rice. I understand flavourful basmati rice with Indian or Persian food, but what’s the point of plain, tasteless white rice in cabbage rolls? I’m pretty sure there is no point other than inexpensive filler.
I came up with this quick way to get all the flavour of cabbage rolls without the work or rice. I’m really happy with it, though I know some of you will say cabbage rolls need bacon. I find that difficult to argue with, so feel free to chop and cook some in the pot before adding the bison. If you do this, you won’t need the oil either.
Time: 45 minutes
Serves: 4
Ingredients:
2 teaspoons grapeseed or other neutral-tasting oil 1 pound ground bison 1 head red cabbage – very thinly sliced 2 tomatoes – diced 2 onions – diced 4 cloves garlic – finely chopped or grated 1 cup chicken stock 5 ½ ounce can tomato paste 2 teaspoons kosher salt ½ teaspoon fresh ground black pepper
Preparation:
Place a large pot on medium heat and add the oil.
Once the oil is hot, add the bison, stirring occasionally and breaking apart until browned.
Stir in the remaining ingredients and reduce heat to medium low once a simmer is reached. Cook covered, stirring occasionally for thirty minutes.
Remove from heat and serve immediately or reheat later.