Monday, May 4, 2009

unstuffed cabbage

  • 1 head of cabbage, chopped
  • 2 yellow onions, chopped fine
  • 8 cloves of garlic, chopped fine
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • fresh parsley, chopped fine
  • fresh oregano, chopped fine
  • red pepper flakes
  • 1 large can diced tomatoes
  • 1 large can crushed tomatoes
  • 1lb ground turkey
  • cooked brown rice (take out or instant works fine)

In a swirl of olive oil, saute the garlic and onions over a medium flame for about 5 minutes, or until just browned, then add to crock pot. In same skillet, brown turkey over a medium flame until done. Add all ingredients except rice to your crock pot (remember, we just don't give a damn about generecizing trademarks), cover and cook on low for 6+ hours. Serve over rice.

The dish: Stuffed cabbage is one of those dishes that I'll order out because it's both delicious and a pain in the ass to prepare. Cabbage leaves are more delicate than you'd think and getting the whole mix cooked evenly without burning parts of it is a true art. I'm not sure how I came up with the idea of doing it like this, but you get about 95% of the flavor with about 10% of the work of the original. That and like every other slow cooker recipe you can prepare it in the morning, or even the night before if you're using a crock pot that was made after leg warmers went out of fashion. You can add cheese if you wish, but I think it works well without it. As always, feel free to subsitute dried herbs for fresh ones.


  1. Looks a bit winter-ish. I'll have to keep it in mind for when the weather gets ....let BBQ friendly.

  2. rainy summer days are crock pot days- how else can you cook a whole meal without heating up the house?