Thursday, January 12, 2012

Inside-Out Stuffed Cabbage ***

Big hit for our family!!!  It was actually the first time I've ever cooked with butternut squash, so that was a new experience for us as well.  We all loved it, though.  I made a few changes to make it work for us.  I used ground turkey, white rice (no brown on hand, but would have preferred that), and shredded coleslaw mix with carrots.  Will definitely do that again.  Hubby and I added a little hot sauce to our servings, since it just needed a little extra "something," so I'm thinking of either adding a little chili powder or cayenne pepper while it cooks next time.  It has the spicy hot V8, but you really can't get that flavor coming through at all.  So, so good, though!

(luckymommyto2boys ~ Amy ~ Taste of Home)

2 pounds ground beef
3 cups cubed peeled butternut squash
1-1/2 medium green pepper, chopped
9 cups chopped cabbage
17 1/4 ounces spicy hot V8 juice
1-1/2 cup water
1-1/2 envelope beefy onion soup mix
1-1/2 tablespoon brown sugar
3/4 cup uncooked instant brown rice

In a Dutch oven, cook the beef, squash and green pepper over medium heat until meat is no longer pink; drain. Stir in the cabbage, juice, water, soup mix and brown sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cabbage is tender, stirring occasionally.
Stir in rice. Cover and cook for 5 minutes. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Yield: 6 servings.

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