{"id":2338,"date":"2014-09-14T09:55:15","date_gmt":"2014-09-14T14:55:15","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2338"},"modified":"2014-09-13T13:19:26","modified_gmt":"2014-09-13T18:19:26","slug":"bison-cabbage","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2338","title":{"rendered":"Bison &#038; Cabbage"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/09\/Bison-Cabbage.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2336\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/09\/Bison-Cabbage-300x221.jpg\" alt=\"Bison &amp; Cabbage\" width=\"300\" height=\"221\" \/><\/a><\/p>\n<p>A few of us were chatting\u00a0about cabbage rolls and I began thinking &#8220;there must be a better way&#8221;. Blanching the cabbage leaves, rolling them, baking them&#8230; It&#8217;s simply too much work. That and the rice. I understand flavourful basmati rice with Indian or Persian food, but what&#8217;s the point of plain, tasteless white rice in cabbage rolls? I&#8217;m pretty sure there is no point other than inexpensive filler.<\/p>\n<p>I came up with this quick way to get all the flavour of cabbage rolls without the work or rice. I&#8217;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&#8217;t need the oil either.<\/p>\n<p><strong>Time: 45 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>2 teaspoons grapeseed or other neutral-tasting oil<\/address>\n<address>1 pound ground bison<\/address>\n<address>1 head red cabbage \u2013 very thinly sliced<\/address>\n<address>2 tomatoes \u2013 diced<\/address>\n<address>2 onions \u2013 diced<\/address>\n<address>4 cloves garlic &#8211; finely chopped or grated<\/address>\n<address>1 cup chicken stock<\/address>\n<address>5 \u00bd ounce can tomato paste<\/address>\n<address>2 teaspoons kosher salt<\/address>\n<address>\u00bd teaspoon fresh ground black pepper<\/address>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place a large pot on medium heat and add the oil.<\/p>\n<p>Once the oil is hot, add the bison, stirring occasionally and breaking apart until browned.<\/p>\n<p>Stir in the remaining ingredients and reduce heat to medium low once a simmer is reached. Cook covered, stirring occasionally for thirty minutes.<\/p>\n<p>Remove from heat and serve immediately or reheat later.<\/p>\n<p><a title=\"Bison &amp; Cabbage\" href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/09\/Bison-Cabbage.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A few of us were chatting\u00a0about cabbage rolls and I began thinking &#8220;there must be a better way&#8221;. Blanching the cabbage leaves, rolling them, baking&hellip; <\/p>\n","protected":false},"author":1,"featured_media":2336,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/09\/Bison-Cabbage.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2338"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2338"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2338\/revisions"}],"predecessor-version":[{"id":2341,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2338\/revisions\/2341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2336"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}