Last night, I made a “lazy cabbage roll” casserole with the leftover fried cabbage. It turned out very tasty indeed.
Instead of rice, I decided to try buckwheat in there. The flavors worked well together.
Lazy Cabbage Rolls
- 1 lb. (400-500g) ground beef
- 1 stalk celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 3/4 c. (175mL) buckwheat, rinsed
- 1.5 c. (350mL) water
- Beef or veggie stock cubes or powder to make 2 c. (500mL) worth
- 1.5 tsp. mixed herbs or Italian seasoning
- 2 tsp. paprika
- 1/2 tsp. pepper
- 2 c. lightly seasoned cooked cabbage
- 14 oz. (400g) can chopped tomatoes
- Salt and pepper to taste, for the tomatoes
- Sour cream to serve on top
Preheat the oven to 350F/180C, and have a greased covered baking dish ready.
Fry the meat in a pan over medium-low heat, adding the onion and celery. Cook, stirring occasionally, until the vegetables are translucent and the meat is starting to brown. Stir in the buckwheat, and cook for a couple of minutes. Add the garlic, herbs, paprika, and pepper, and let it cook a couple minutes more.
Pour in the water, and add the stock cubes or powder, making sure it’s dissolved well. Turn up the heat to bring the pan to a boil, then cover it and reduce the heat to low. Let it cook like rice for 20 minutes; if the buckwheat doesn’t look done, give it a few more minutes. No need to let it sit and steam out as usual off the heat, since it’ll be going straight into the oven.
Put the meat and grain mixture into the baking dish, and spread the cabbage evenly on top. Season the tomatoes a bit with salt and pepper, and pour them evenly over the top. Put the lid on, and let it bake for 20 minutes. Then the lid can come off, and it can bake another 10 minutes to remove a little moisture and get a touch of browning on the top.
Let the casserole cool for about 10 minutes. Spoon a dollop of sour cream on top of each serving, and dig in!
We have a surplus of carrots at the moment, so you’re going to be seeing a lot of carrots here for a while. 🙂 For this side dish, I considered making gingered carrots, but decided to put together something simpler without the ginger.
- 1 lb. (500g) carrots, peeled and sliced diagonally.
- Enough water to just cover them
- Veggie broth powder or cubes to make 2 c./500mL
- 2 tbsp. butter
- Juice of half a lemon
- Salt to taste
- Optional: herbs (I used a little dried parsley, just for color; dill is great with the lemon)
Boil the carrots in the water with the stock powder/cubes added, covered, for 10 minutes. Drain the carrots, then stir in the butter, lemon juice, herbs, if you’re using them, and additional salt if needed. Enjoy!