Think Stuffed Peppers, Stuffed Cabbage, Cabbage Rolls, Pigeons (if you live in Central PA). This version came together one night when we needed a quick meal. The best thing is….you can use whatever amounts of any of the ingredients you like….not into onions? Not a problem. Have two peppers and more cabbage, or no cabbage at all? Totally okay.
Here’s what to do:
- Brown 2 lbs of ground beef.
- Cut up peppers (I used 4), onions (a lot) and cabbage (a couple of handfuls frozen from the garden) This is a great use for frozen veggies from the garden.
- When everything is cooked, add one jar of spaghetti sauce, mix well. when the sauce is warmed through it’s ready. Throw some cheese on the top and go for it.
Tips: For a vegetarian version substitute rice or the ground beef. Also, this is awesome (maybe even better) as leftovers, so make a bunch.
I served this with a side of baked squash.
Peel any type of squash you like. Cut squash into bite sized pieces. Place in baking pan, put 3 or 4 pads of butter on it and sprinkle the entire dish with brown sugar (as much or as little as you like) -you could also use pure maple syrup- and bake until fork tender at 350 degrees F, about 40 minutes.