One of the dishes I remember from my childhood were cabbage rolls. My grandma had the magic touch and my mom would often try to recreate them.
Have you had them? It's a delicious combination of tomato, beef, and rice stuffed inside a cabbage roll and baked with additional tomato sauce over the top.
We grew cabbage in our small garden this year and all six were ready to eat at once! So I decided to do a lazy version of the cabbage rolls and throw everything into the slow cooker.
It was delicious!
Turkey Cabbage Stew
1 onion, diced
5 c. shredded cabbage (about 1/2 of one large cabbage)
2 c. diced (or canned) tomatoes with juices
1 pound organic ground turkey or lean ground beef, grass fed
1 c. chicken broth
1 tsp sea salt
1 tsp dried parsley
1/2 tsp oregano
1/2 tsp basil
dash of ground pepper
diced avocado and feta, optional for topping
cooked rice for serving bowls
Add onion and meat to the bottom of a slow cooker. Add 1 tbsp coconut oil if using very lean turkey to prevent sticking. Top with cabbage, tomatoes and spices. Cook on low for 6-8 hours. Stir the stew to break part the meat. Meanwhile, cook rice on a stove or in a rice cooker. To serve, top rice with cabbage stew and sprinkle with diced avocado, feta and fresh parsley as desired.
Do you have a family dish that has been passed down through the generations?