Recipes Past & Present – Apple, Sunflower Seed And Herb Pilau/One Pot Cabbage Roles – April 9, 2021

The first recipe goes back to when our boys were young — before they discovered there was a Mac’s AND a 7-Eleven in our neighbourhood; back when we made everything from scratch.  I am printing this today especially for Wendy, who loves cabbage.  As I recall, it was really tasty, of course that was some time ago. The last time we had this I believe we added some dill seed. It’s a versatile and easy dish to make.  The second is an all-time favourite from a fine lady in Saskatchewan.

INGREDIENTS:

  • 4 cups natural brown rice, steamed
  • 2 onions, peeled and finely chopped
  • 6 tablespoons butter
  • ¼ teaspoon each of organic dried mint, thyme and sage (or 1 tablespoon of each fresh herb)
  • 1 ½ cups chopped green cabbage
  • 2 apples, chopped and with or without the peel
  • 1-3 cups sunflower seeds
  • ½ cup natural yoghurt
  • 2 stalks of celery, diced
  • Salt and white pepper to taste

INSTRUCTIONS:

Melt butter in large frying (oven-safe) pan. Add onions and sauté until translucent. Add cabbage, celery and herbs. Toss all in the melted butter. Cover and cook gently over low heat, tossing at intervals until the cabbage is almost translucent, but still crisp. Add apples and remaining ingredients. Toss lightly until the flavours are well mixed through the rice. Cover and put into a low oven for five minutes. Serve with more yoghurt, if desired. 

Ingredients

  • 1 tbsp EVO
  • 2 lbs ground beef
  • 1 tsp Chili Powder
  • 2 tsp Garlic Sea Salt
  • ½ tsp Black Pepper
  • 24 oz crushed tomatoes
  • 15 oz tomato sauce
  • 2 tbsp white wine vinegar
  • ¼ cup light brown sugar
  • green cabbage leaves  (about 5-6 cups), chopped into 1” pieces
  • 2 cups cooked brown rice

Instructions

  1. 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, and brown sugar. Stir to combine and bring to a boil.
  2. 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!

Want to see your favourite recipe here?  I’d be pleased to feature it. You can share it with me at august.murray@gmail.com or Box 555, Lumby V0E 2G0.  Maximum length printed 300 words.

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