Finishing up some more of our favorite winter recipes, I thought I would share my cabbage hash.  This is actually what we had for dinner tonight because I had a half a head of green and half a head of red cabbage left over from this weekend in which we had fish tacos and a pulled pork/cumin cole slaw tacos (I will share both of those recipes later).  This dish is inspired by traditional Polish Golumpki…which are a stuffed cabbage roll…  I have made them once, and then just realized that the effort to make cabbage rolls is more time than I typically want to spend on dinner, so I created a “one pot” hash version.  We eat a lot of cabbage over the winter months, so finding different ways to prepare it helps with variety in our weekly meals.

It’s a pretty basic dish, with ground beef, cabbage, tomatoes (I add tomatoes with green chilies because we like the extra spice) onion, and rice.  I typically use Earth Fare’s grassfed ground beef for this dish when they have it on sale, but many times I will split half beef/half ground pork, since their grassfed beef is so lean.

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Cabbage Hash (My Easy Version of Polish Golumpki) - Gluten Free
author: 
 
Ingredients
  • ½ head of green cabbage
  • ½ head of red cabbage
  • ½ a small yellow onion
  • 2 lbs of ground beef (or half beef/half pork)
  • 1 can of tomatoes with green chilies
  • 1 can crushed tomatoes
  • salt and pepper to taste
  • 1½ cups of white basmati rice
  • 3-4 cups of water
Instructions
  1. Finely dice the yellow onion and brown the onion and ground beef in a large dutch oven
  2. Drain off any excess grease
  3. Roughly chop the cabbage
  4. Add cabbage, cans of tomatoes, basmati rice and 3 of the cups of water to the pot and simmer on medium heat (with the lid on for about an hour)
  5. Stir every 10-15 minutes and add the additional cup of water if it is starting to dry out
  6. Dish is done when the rice is tender (approximately an hour)
  7. Add salt and pepper to taste