Original recipe
here.
- 1/4 head of cabbage rough chopped
- 1 cup of Texmati brown rice, precooked by 1/2 in the microwave
- 1 pound ground turkey/sirloin/venison (not the super lean stuff - you need some fat in it)
- 1 can Rotel tomatoes w/ green chilies
- 1 can diced fire roasted tomatoes
- 1 can reduced sodium beef broth
- 1 can Glory Black Eye Peas (don't rinse don't drain)
- salt/pepper
- 1/4 cup STARNES (or your favorite hot sauce) (I made it like this tonight and it about blew my head off)
- 1/8th cup STARNES (or your favorite hot sauce)Preheat oven to 350°.
I start the brown rice in the microwave first, dumping in 2/3rds of the can of beef broth, and the juice from the other canned items. Probably 8 minutes or so on high.
Quarter up a head of cabbage and rough chop it. It will consume a large cutting board, so plan accordingly. (don't ask me how I know that)
Pile the cabbage in a large greased (PAM, whatever) covered oval dish. S&P next. Spread the raw ground turkey/sirloin/deer on top of the cabbage, try to break it up a bit. I put the hot rice mixture on next. Then the canned tomatoes and the last of the beef broth.
Cover tightly and into the oven for 40 minutes.
Stir well. breaking up the meat into chunks. If the meat is looking dry, put a couple glugs of EVOO in.
Back into the oven for another 20.
Stir. Add the BEPs and hot sauce.
Back into the oven for another 10.
Stir.
Let rest on the top of the oven. Stir again before serving. The rice should have soaked up most of the liquid by this point, and the cabbage should be steamed and soft - yet still have a little bit of crunch.
Looks like this:
