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Scabbage and Taco Cabbage
Nov. 14th, 2017 12:19 pmSo, this is another thing I do regularly.
The original is Scabbage (using cabbage as the noodle-base for spaghetti):
pot large enough for everything
heat medium to medium low
olive oil
butter
yellow onion
thyme
whole green cabbage, 6 or 7 inches in diameter
Yves fake ground round
Melt butter in olive oil. Add diced onion and sauté until translucent. Add thyme and stir. While onions sauté, dice cabbage into bite-sized bits. Once thyme is fragrant, add the cabbage. Stir cabbage to distribute the onion mixture and get the oil covering the cabbage. Stir every five minutes, bringing up the wilted cabbage and sending the raw down to the heat. Once all of the cabbage has translucent edges, add the crumbled fake ground round. Stir until all is hot and the ground round is well distributed.
Serve under jarred spaghetti sauce and grated parmesan.
Note - you can make your own spaghetti sauce, but I don't. You can use pre-grated parmesan, but we don't: grate-your-own is the best.
Taco Cabbage
Very similar, but include garlic and a taco seasoning package instead of the thyme, and add the taco seasoning in a different way:
Do the onion and cabbage the same way, but add some minced garlic to the onion just before adding the cabbage. Put the fake ground round in a microwaveable bowl, add a little bit of water and the taco seasoning pack. Stir well and nuke for 30 or so seconds - a little bit of steam is good. Add fake ground round as before, but you will wish to heat longer to steam off the extra water.
Serve with anything you would serve for tacos (shells and lettuce and so on), or do like we do and throw some in a bowl and add salsa and sour cream and grated cheddar cheese. A few taco chips flung on top of your bowl would be good.
Note - I tried adding the taco seasoning to the fat, as if I was making chili, and it didn't seem to bloom the flavor as well as heating it with the meat + a little water.
The original is Scabbage (using cabbage as the noodle-base for spaghetti):
pot large enough for everything
heat medium to medium low
olive oil
butter
yellow onion
thyme
whole green cabbage, 6 or 7 inches in diameter
Yves fake ground round
Melt butter in olive oil. Add diced onion and sauté until translucent. Add thyme and stir. While onions sauté, dice cabbage into bite-sized bits. Once thyme is fragrant, add the cabbage. Stir cabbage to distribute the onion mixture and get the oil covering the cabbage. Stir every five minutes, bringing up the wilted cabbage and sending the raw down to the heat. Once all of the cabbage has translucent edges, add the crumbled fake ground round. Stir until all is hot and the ground round is well distributed.
Serve under jarred spaghetti sauce and grated parmesan.
Note - you can make your own spaghetti sauce, but I don't. You can use pre-grated parmesan, but we don't: grate-your-own is the best.
Taco Cabbage
Very similar, but include garlic and a taco seasoning package instead of the thyme, and add the taco seasoning in a different way:
Do the onion and cabbage the same way, but add some minced garlic to the onion just before adding the cabbage. Put the fake ground round in a microwaveable bowl, add a little bit of water and the taco seasoning pack. Stir well and nuke for 30 or so seconds - a little bit of steam is good. Add fake ground round as before, but you will wish to heat longer to steam off the extra water.
Serve with anything you would serve for tacos (shells and lettuce and so on), or do like we do and throw some in a bowl and add salsa and sour cream and grated cheddar cheese. A few taco chips flung on top of your bowl would be good.
Note - I tried adding the taco seasoning to the fat, as if I was making chili, and it didn't seem to bloom the flavor as well as heating it with the meat + a little water.
