INGREDIENTS

  • 1 pound lean ground beef
  • 1 ½ cups chopped celery
  • 1 ½ cups chopped onion
  • 2 cloves garlic, minced
  • 1 (13 ounces) package turkey smoked sausage, sliced
  • 1 medium head cabbage, chopped (about 10 cups)
  • 1 (14.5 ounces) can diced tomatoes
  • 2 cups water
  • 1 cup brown rice
  • 1 teaspoon garlic powder
  • 1 tablespoon Cajun seasoning

DIRECTIONS

Heat a large stockpot over medium high. Add ground beef, and cook until it starts to brown, about 6 minutes . Add the celery, and cook for 2 minutes . Add onion and garlic, and cook 4 minutes while stirring.

Add smoked sausage, and cook an additional 2 to 3 minutes. Stir in cabbage, and cook until it wilts, about 3 minutes. Add tomatoes, water, rice, garlic powder, and Cajun seasoning.

Bring to a boil, and reduce heat to medium. Cover, and simmer for 40 minutes. Serve hot.

Yield: 10, 1-cup servings

Nutritional Analysis:
250 calories, 8 g fat, 3 g saturated fat, 60 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g sugars, 0 g added sugars, 18g protein

Kentucky Cabbage

SEASON: June to July and September to November

NUTRITION FACTS: Cabbage is low in fat and calories and is rich in vitamin A.

SELECTION: Leaves should be crisp and free of insects and decay. Avoid burst heads. Choose firm cabbages that are heavy for their size.

STORAGE: Cover loosely and store in refrigerator for up to 2 weeks. Wash just before using.

PREPARATION: Discard outer leaves and core.

To boil: Do not use aluminum pan. Cut cabbage into quarters and boil in water for 10 to 15 minutes, until tender. Drain and serve hot.

To steam: Place cabbage (shredded, wedges, or whole leaves) into a steamer basket. Cook 12 to 15 minutes, until tender. To bring out the natural flavor, add apples, pears, raisins, curry caraway, dill, or onions.

To stir-fry: Shred cabbage, and place in a skillet that has been sprayed with cooking spray or oil. Cook quickly over high heat, stirring constantly.


CABBAGE

Kentucky Proud Project

County Extension Agents for Family and Consumer Sciences

University of Kentucky, Dietetics and Human Nutrition students

November 2019

Source: www.fruitsandveggiesmatter.gov

Plate it up! Kentucky ProudBuying Kentucky Proud is easy. Look for the label at your grocery store, farmers market, or roadside stand. http://plateitup.ca.uky.edu.

Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic Information, age, veteran status, or physical or mental disability. For more Information, contact your county’s Extension agent for Family and Consumer Sciences or visit www.uky.ag/fcs

University of Kentucky College of Agriculture, Food and Environment Cooperative Extension Service

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