Monday, October 14, 2013
Cabbage Bake with Chicken Sausage & Rice
This was truly comfort food at it's best! Not buyin' it? Does the thought of a giant plate full of steaming hot cabbage make you a bit nervous? Make this for yourself and tell me this isn't just the most delicious, flavorful meal you have eaten so far this Autumn! I promise you will be making this simple, quick meal all season long! Enjoy!
3 raw Italian chicken sausage links, casings removed 1 medium green bell pepper, chopped 1 medium onion, chopped
4 cloves garlic, minced 1 can (14.5 oz) fire-roasted diced tomatoes, undrained 1 can (8 oz.) tomato sauce
2 Tbl water
1/2 cup uncooked long grain brown rice
1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 small head of green cabbage, sliced thin
1 cup shredded Cheddar cheese
Preheat oven to 350F.
Cook sausage in a large oven safe pot. Use the back of a spatula or a Mix 'n Chop to chop sausage into small pieces. Once sausage is mostly cooked add bell pepper and onion in the pot. Cook for four or five minutes. Add the garlic and cook for one minute longer. Stir in tomatoes, tomato sauce, 2 Tbl water, uncooked rice, and seasonings. Top with cabbage and shredded cheese. Cover with oven-safe lid and bake for 70 minutes or until the rice is tender. Serve hot! YUM!!!!!!!!!!