My Family Recipe 6: Unrolled Cabbage Rolls
On busy days, I find that a rice dish paired with a hearty soup or stew makes meal prep easy and ensures the kids get enough nutrition. My younger children aren't usually big fans of vegetables, but when I make them into a stew or pot-au-feu with larger chunks that feel more like a 'meal,' they seem to eat them up with their spoons.
Cabbage is available year-round, and since I can do other chores while it simmers, this has become a staple in our home.
How to make unrolled cabbage rolls
Roughly chop the cabbage. (A good guideline is to cut half a head into about four pieces.)
Cut up any leftover vegetables in the fridge, such as onions (these are a must), carrots, and mushrooms.
Pack the vegetables from steps 1 and 2 into a deep pot, and tuck the ground meat (either a blend or ground pork) into the gaps.
Add an appropriate amount of consommé cubes, a bay leaf, and enough water to fill the pot about halfway.
Cover with a lid, bring to a boil over high heat, then reduce to low and let it simmer gently. Once everything is tender, it's ready!
Feel free to use as much or as little meat and vegetables as you like, and cut them however you prefer. Just put everything in the pot and let it simmer.
If you're stuck for ideas for tonight's dinner, please give this a try.
Eat well, and stay healthy tomorrow, too.