Loose Savoy Cabbage Rolls

Don?t be wrinkling your nose at cabbage ~ it's one of the most misunderstood vegetables!  

Cabbage was popular with the ancient Romans and Greeks.  For medicinal purposes, early Romans blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds.  It is rich in nutrition and fiber and an outstanding source of Vitamins A, C, E and B.   

Even more amazing is that cabbage is known for a specialized, naturally occurring, nitrogenous compound known as indoles.  Current research points out that indoles can lower the risk of various forms of cancer.  And it?s low in calories!

There are many types of cabbage and this time I took a walk on the wild side and used the yellowish-green ruffled, lacy leaves of pretty Savoy cabbage.  Bill and I are big fans of cabbage rolls and I make them occasionally but this recipe for loose cabbage rolls is quicker and just as delicious.  Instead of cooking the head of cabbage, pealing off and stuffing the leaves, the cabbage is sliced, combined with the remaining ingredients and baked in a casserole dish.

I hope you give this a try!

Ingredients:

1 pound extra lean ground beef

1 onion, chopped

3 garlic cloves, chopped

1 small bell pepper, chopped

1 tablespoon Worcestershire sauce

¾ cup long grain rice

1o ounce can sliced mushrooms, drained

2 (14 ounce) cans stewed tomatoes

1 medium head Savoy or green cabbage, sliced

Salt and pepper to taste

Method:

Brown meat, onion, garlic and peppers in a large skillet until meat is cooked.

Blend in Worcestershire sauce, rice, mushrooms and tomatoes.

Season with salt and pepper.

Layer sliced cabbage and meat mixture in a large baking dish.

Cover and bake at 350 for 1 hour or until cabbage is tender and tomato liquid is absorbed.

Serves 4

Visit my friend Linda?s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!