Getting your black eyed peas in is pretty easy, you can open a can and heat it up or I’ve found frozen peas with a little onion and bacon to be even better!
And while I like cabbage okay, it’s not a vegetable I seek out on a regular basis, besides the occasional summer coleslaw. Thankfully though, I have a recipe that makes me excited to eat cabbage each year.
It’s one of my Grandmother’s recipes. She made it every New Year’s as well, because the Marino family wasn’t all that found of cabbage either. It’s basically a rice casserole, kind of like stuffed cabbage… unstuffed. 😉
As proof to how important this recipe was to me, I wrote it in the back of one of my very first cookbooks.
Over the years, I’ve made a few slight modifications. This year’s modifications included making homemade cream of mushroom. using hot Italian turkey sausage and finishing the dish it in the oven instead of the microwave. I can’t tell you how delicious this was!!
So, here’s how it’s done.
Start with cooking your cabbage in the microwave. This is one of the clues that the recipe was developed in the 80’s. The whole casserole was made in the microwave. 😉
Cut about 1/2 to 1/4 head of cabbage, depending on the size of the cabbage, into small chunks. Enough to cover the bottom of the dish. Microwave for 4 minutes. Shuffle around and cook for 2 minutes more. (I don’t like the cabbage over cooked, so just use your judgement here.)
This is the dish I have always used. It’s a 7″x 11″ dish. The recipe says you can use a 9″ x 9″ but back when I started cooking this, I didn’t own one. 🙂
Cut sausage from casing and brown with 3/4 cup chopped onion.
Meanwhile, make some rice. I have been using Minute brown rice for the last few years. One bag is the perfect amount.
Once rice and sausage are cooked, combine in a bowl with cream of mushroom soup and green onions. (I’ll include the mushroom soup recipe below.)
Add rice mixture on top of cabbage, top with grated Parmesan cheese and cook in 400 degree oven for 20 minutes. (The recipe called for bread crumbs, but again trying to remove gluten and carbs I’ve replaced it with Parmesan cheese over the years.)
Eat and enjoy a years worth of good fortune!
Grandma’s Cabbage Casserole, updated 2013
1 lb hot Italian sausage
1/4 to 1/2 head of cabbage
3/4 cup onion, chopped
1/4 cup green onions, chopped
1 clove garlic or garlic powder
1 can of cream of mushroom soup or equivalent
1 cup cooked rice, 1 bag of Minute brown rice
2 tsp Tony’s seasoning (because I used hot sausage, I omitted most of this)
1/4 cup Parmesan cheese and/or bread crumbs
Cut cabbage into chunks, add to casserole dish and cover with plastic wrap. Microwave for 4 minutes, shuffle cabbage around and microwave for 2-4 minutes more.
Cut sausage from cassing and cook in skillet with onions and garlic.
Meanwhile, cook rice according to directions and mushroom soup if desired.
Preheat oven to 400 degrees.
Combine soup, rice, meat and green onions.
Top cabbage with rice mixture and Parmesan cheese and cook for 20 minutes.
Homemade Cream of Mushroom, modified from here
4 ounces fresh finely chopped mushrooms
1/4 cup finely diced sweet onions, or onion powder
2 minced garlic cloves
3 tablespoons butter
2 tablespoons cornstarch
1 cup low sodium gluten-free chicken broth
1 cup light cream or whole milk
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
Garnish with fresh sliced basil (optional)
Gradually stir in gluten-free chicken broth and stir to blend, cook over medium heat until soup thickens. Season with salt and pepper to taste.
The original recipe used sweet rice flour, but cornstarch is easily assessable and quite good in this recipe.
Tomorrow, I’ll be back to share what I created with the rest of the cabbage. 🙂
It was really good too and I was happy to not let the rest of the head go to waste. 🙂