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Cabbage Roll Skillet Dinner
This is a good example of adding microgreens to an established recipe to add additional nutrients. I grew up eating ‘Stuffed Cabbage Rolls’, a tradition from our Mennonite heritage. They are a bit labor-intensive, and one day I decided to just put everything together in a pot. A new family meal tradition was born. Now, of course, it is not complete without adding microgreens for that last shot of phytonutrients!
Cabbage Roll Skillet Dinner
Whole grain, nutrient rich- and all the flavor of cabbage rolls with half the work!
Ingredients
- 1 lb Ground beef
- 1/2 cup Chopped onion
- 1 cup Chopped bell pepper
- 4 cups Chopped raw cabbage
- 1 cup Raw brown rice
- 2 Bay leaves
- 15 oz Tomato sauce
- 6 oz Tomato paste
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup chopped microgreens, any type
Instructions
- Add the rice to 2 cups boiling water. Cook for just 15 minutes and turn the stove off, leaving the covered pot on the element until ready to add to the hamburger.
- In a large pot, brown the hamburger, adding the chopped onions when there is just a little pink left. Stir and cook until the hamburger is done and the onions are soft.
- Add everything else, including the partially cooked rice, and a cup of water.
- Cover and simmer for 20 minutes, stirring and adding another cup of water if needed to give enough moisture for the rice to finish cooking.
- Stir and serve in bowls, adding a serving (handful) of chopped microgreens to each bowl. Serve with whole grain toasted bread and a green salad.
