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Soup Bowl Cabbage Rolls (Dry)

Source of Recipe

Jana Church


Recipe Introduction

This is from Healthy Cooking Taste of Home. This recipe is rehydrating instructions for a Hearty Meal.

List of Ingredients

1 pound lean ground beef (about 1 cup dried mixed with 1 cup warm water,
drain after 10-20 minutes)
1 garlic clove, minced (1 teaspoon garlic chunks with 1 tablespoon water -
drain after 10 minutes)
1 small head cabbage, chopped (1 cup cabbage to 1 cup warm water, drain
after 10 minutes)
2 1/2 cups water (used only if using regular rice)
2/3 cups uncooked long grain rice (if previously cooked then dried, mix
equal portions of rice and warm water, let set until water absorbed)
1 tablespoon gf Worcestershire sauce (Lea & Perrins in US)
1 teaspoon onion powder
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 can crushed tomatoes (28 ounce) (1 cup chopped tomatoes with 1 cup warm
water, maybe some additional tomato powder)
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese sub or pine nuts (optional)


Recipe

In Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain.

Stir in cabbage, water, rice, Worcestershire sauce, onion
powder, basil, cayenne and pepper; print to a boil.

Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.

Stir in tomatoes and salt; heat through.

Sprinkle with cheese sub, if desired.

(Note: This dish could be made using dried ingredients - rehydrating each item before mixing together and heating - or making the recipe as written without the cheese sub and drying. If you do the later, measure by weight the batch wet, then measure by weight dried. The difference is the weight of water that you will need to add to rehydrate to correct texture. Make a note of the amount of water needed for future use.)