Cabbage Alert!

This is a wonderful recipe from Susan over at Blackstreet. It is
perfect for this busy time of year, especially since the leftovers are
just as delicious, if not better than, first times. It's quick, easy and
best of all, as healthy as it is scrumptious! Perfect way to balance all
those holiday goodies you will be partaking of. If you are as fond of
cabbage as we are, you will love, love, love this dish. I served it with
some crusty bread and a tall glass of beer. I am not big on casseroles,
but do give this one a try! It is yummy!

Blackstreet's Cabbage Roll Casserole

3 cups chopped cabbage (I used coarsely shredded with carrots)
1/2 cup brown rice (I used 2 cups cooked rice)
2 onions chopped
1 lb ground meat (I used ground turkey)
1 large leek chopped (optional)
1 large can of diced tomatoes
1 cup of chicken broth
2 tbsp. brown sugar
1 tbsp. Italian blend seasoning
1/2 tsp. cinnamon
1/8 tsp. ground cloves
a good pinch freshly ground nutmeg
salt and pepper to taste (optional)

Saute onions (and leek) in a bit of oil until translucent, remove
from pan and put aside. Brown meat in the same pan, add brown
sugar and spices. Stir until sugar melts, add tomatoes, raw cabbage
and raw rice, onions and leeks. Stir until everything is mixed well
and pile into a large casserole.* Pour chicken broth into all the
nooks and crannies. Cover tightly and bake in a 350 oven for 30 to
40 minutes until bubbly and cabbage is tender, but not mushy.

*(I layered the ingredients in the pan in this order: meat, onions
and leeks, rice, tomatoes and cabbage. A doubled recipe fills a
13 x 9 inch pan.)
*photo by Willow