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.
- 1/2 head of green cabbage
- 1/2 head of red cabbage
- 1/2 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
- 1 1/2 cups of white basmati rice
- 3-4 cups of water
- Finely dice the yellow onion and brown the onion and ground beef in a large dutch oven
- Drain off any excess grease
- Roughly chop the cabbage
- 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)
- Stir every 10-15 minutes and add the additional cup of water if it is starting to dry out
- Dish is done when the rice is tender (approximately an hour)
- Add salt and pepper to taste
