![]() ![]() Say goodbye to dry chicken because this Pan-Seared Chicken Breast recipe makes perfectly juicy chicken on the stovetop every time. Increased the time with tin foil to 30 mins since a bigger amount and cabbage was cold and it worked out just fine.This post may contain affiliate links. Used Mexican blend shredded cheese instead of the 2 different types in the recipe and was good. Didn’t make it bad, but probably would be better with a little less rice. Basmati rice instead of long grain, I used 2 cups uncooked and it seemed very rice-y, not sure if it’s because of the type. Didn’t have 2 cans of tomato sauce so used one can of that and one can of diced tomatoes and the juice (a change I would keep because I really liked the chunks of tomato in it). Ground venison (80/20 mix with ground pork). Since I doubled the recipe I used a slightly taller casserole dish than a typical 9×13 baking dish. I cut the pre-cooked cabbage up into pieces, but it was still somewhat cold from the refrigerator when I used it in the recipe. As I was not sure about the weight, but it was about the size of a large head of cabbage and thought if it was meat heavy that would be OK, I doubled the rest of the recipe. I used left-over cabbage that was boiled with corned beef and the spices used for that. I’m sure the recipe as written is better, but wanted to let people know these alterations worked OK. Thought I’d try this recipe as a base wjth changes that I made due to what I had on hand. I was trying to find a recipe to use up already cooked cabbage from our St Patrick’s day corned beef and cabbage dinner. I usually hate when people critique recipes when they didn’t really follow the recipe, but I’m doing it anyway because it turned out well and wanted to let people know some possible changes. Remove the foil and bake for another 20 minutes or until the cheese is lightly browned. Cover the casserole with aluminum foil and bake for 20 minutes.Top with the other 1/2 of the beef mixture and then with the remaining cheese. Spread the cabbage over the cheese in the casserole dish. Add the other 1/2 of the chopped cabbage and cook until slightly tender, 5-7 minutes. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle with 1/2 of the cheeses, blending them. Spread cabbage over the bottom of the casserole dish. ![]() Add 1/2 of the chopped cabbage and cook until slightly tender 5-7 minutes. Heat 1 tablespoon olive oil in a large skillet over medium heat. ![]() Season with salt and fresh ground black pepper to taste. Simmer for 20 minutes until rice is tender. Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and rice.Add the garlic and cook for 1 minute, stirring continuously. When the ground beef is about halfway browned, add the onion cook until the beef is fully browned. ![]() Spray 9×13 inch casserole dish with nonstick cooking spray or olive oil spray. Top with the remaining cheese and bake covered for about twenty minutes, then remove the foil and continue cooking until the cheese is lightly browned. Cook the second half of the cabbage the exact same way and add it to the casserole dish. Spread half of the beef mixture on top of the cabbage and top with half of the cheddar and Monterey Jack Cheese. Add the cooked cabbage to a casserole dish that has been sprayed with a little nonstick cooking spray. Add half of the chopped cabbage and cooked until it starts to get tender. In a separate large skillet, add a little olive oil. Bring the mixture to a low boil and then turn it to a simmer and cover it with a lid. Stir in the paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and rice. Turn the heat to low and toss in the garlic at the last minute of cooking. When it is about halfway browned, add the onion and cook until the beef is fully browned. Start by browning the ground beef in a large pan or skillet over medium heat. ![]()
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