Turkey Cabbage Stew

September 28, 2015

 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

 

Directions

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?

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