As you may know, last week was Christmas for those belonging to the Orthodox church. To celebrate the occasion, my good friend Victoria invited us over for a delicious dinner of borscht, cabbage rolls, and perogies – three foods which I love!
In the past, I’ve made perogies and borscht, but I’ve never attempted to make cabbage rolls. I have heard that they can be fairly labour intensive and now that school has started again for the semester, I wanted to find a short-cut for these tasty treats. A few days after Orthodox Christmas, I came across this recipe for Cabbage Roll Stew and knew that this would help to fulfil my cravings.
I was drawn to the relatively simple ingredients within the recipe and the short amount of time it would take to prepare the stew. In previous posts, I’ve lamented that I don’t have enough quick 30 minute meals especially now that law school is getting busier and busier. I’m happy to say that I have one more recipes that I can add to my quick meal arsenal.
All and all delicious!
Makes 4/5 hungry man-sized meals
- 4 spicy Italian sausages, casings removed
- 1/2 onion, diced
- 4 cloves garlic, minced
- 2 celery stalks, diced
- 1/2 cup basmati rice
- 1 bag of tri-coloured coleslaw mix (saves you having to chop all that cabbage)
- 1 14 oz can of diced tomatoes
- 3 cups chicken stock
- 1 cup sauerkraut
- Heat a large saucepan over medium heat
- Crumble and cook the sausage until slightly brown
- Add in onion, garlic and celery, cook for until onions soften
- Add rice, stir constantly and cook for 1 minute
- Add cabbage, tomatoes (including liquid), chicken broth, and sauerkraut
- Bring to a boil, reduce heat to low and cook for 20 minutes until rice is soft.
- Serve and enjoy!
Inspired by Everyone Likes Sandwiches