VAL'S SLOWCOOKER CHEESY CABBAGE-BEEF HOT POT; Castle Rock-WA

Val's Slowcooker Cheesy Cabbage-Beef Hot Pot; Castle Rock-WA

There's something about a satisfying cabbage based meal 🍲 that goes hand-in-hand with chilly, wet rainy days 💧 … cabbage also goes well with the month of March, which features an Irish holiday 📅☘️

This hot pot is simple to pull together, using simple ingredients.

Keep an eye on it while it cooks - I started the crockpot cooking at 8:30 AM - and we were eating our first bowl, at noon.

Val's Slowcooker Cheesy Cabbage-Beef Hot Pot ~serves 4 to 6

1-lb Hamburger, precooked * 1 med-size Cabbage, sliced * 1/2 c. Rice, raw * 1 med-size Yellow Onion, sliced * 2 Garlic cloves, pressed * 1 can Tomatoes, stewed * 1 c. Water * 1 tsp. Beef Bouillon * 1 tsp. Italian Seasoning * 1 tsp. Salt Substitute * 1/2 tsp. Black Pepper, ground * Shredded Cheddar Cheese

1 med-size Skillet * 8-Qt. Crockpot Slowcooker * 1 Cutting Board * Pyrex Measuring Cup * Measuring Spoons * 1 Kitchen Vegetable Grater * 1 Lrg. Cooking Spoon, slotted * Serving Ladle * Serving Bowls

1) With vegetable grater, grate cheese & place in container; refrigerate until serving time.

2) In skillet, brown the hamburger - enough to keep it from sticking together in the slowcooker; set aside.

3) Slice cabbage & onion; add half to crockpot; add garlic, rice, tomatoes w-juice, water, & seasonings. With slotted spoon, lift ingredients from crock edges to allow liquids to run to the bottom of crock.

4) Add hamburger - top with remaining sliced cabbage & sliced onion. Place lid on crock and set temperature to HIGH - reduce to LOW in about 1 hour …

Supper underway.

… and continue cooking, until liquid is absorbed & rice is soft.

Stir, reduce temp & continue cooking.

Keep an eye on the cooking - when the liquid has been absorbed, check the rice for doneness.

5) Turn slowcooker off, & ladle cabbage-beef mixture into serving bowls; top with shredded cheese. YUM!

Spoon up, top with shredded cheese & enjoy. YUM!

ROAD GYPSIES MEAT & CABBAGE TACO ROLL-UPS; Coalinga-CA

Road Gypsies Taco Roll-ups

Burrito rolled taco's are a satisfying full-course meal, wrapped in thin fry bread - and they are so easy to make 👍

We make our taco's with cabbage instead of lettuce, because we don't eat enough of lettuce, often enough to justify buying it. We do, however, both like cabbage 😋 & use a lot of that. Cabbage is always on hand & stores well in our RV 'fridge.

These rolled tacos can actually be filled with and meat & veggie combo imaginable 🤔 - so, get creative 👨‍🍳 and let your imagination flow from kitchen to table 👏

For tonight's supper, I minced the veggies fairly small, so they would roll easier in the tortilla wrap. I like the little portable, pull-string veggie chopper, Holland bought sometime last year; it's easy to store in our small kitchen, and it's cordless usefulness suits our chosen way of life, well.

These tacos are unconventional … but, they are a tasty delight 😁

Road Gypsies Meat & Cabbage Taco Roll-ups ~makes 8

1 pkg. Lrg. Flour Tortilla's * 1/8 wedge Cabbage Head, cored * 1 med. Red Onion, peeled and quartered * 1 Poblano Pepper, halved lengthwise & seeded * 3 Mini peppers, seeded * 1-lb. Hamburger * 2 TBSP. Olive Oil * 3 TBSP. McCormick Taco Seasoning * 2 c. Cheddar Cheese, shredded * Taco Sauce &/or Sriracha Sauce

1 Cutting Board * 1 Kitchen Knife * 1 Manual Pull-cord Vegetable Chopper * 1 Lrg. Skillet * 1 Lrg. Cooking Spoon * Plates & silverware

1) Gather vegetable & prepare them:

Veggie Ingredients; cabbage, onion, & peppers; chop cabbage to coleslaw consistency.

Poblano Pepper & Mini Peppers - cut & seeded. Quarter onion & slice peppers; place in pull-cord chopper, & mince.

When onion & peppers are minced to desired size - add to chopped cabbage & stir to blend.

2) Gather meat, oil, seasoning & flour tortillas - setting tortillas aside until needed:

3) Set skillet atop stovetop burners & adjust burners to a medium-low flame. Add oil to skillet, tipping skillet coat the interior bottom; then add minced veggies. Cook, stirring, until veggies are softened and fragrant. Add meat and cook until no longer pink:

4) Sprinkle taco seasoning over the veggie-meat combination; stir until well bended.

Continue cooking until mixture appears dry in the skillet.

Thoroughly blend all ingredients in skillet; cook until accumulated juices have evaporated.

5) Turn burner off.

Begin to fill & roll a tortilla - repeat as many times as necessary:

Place 1 spoonful of meat-veggie blend - topped with cheddar on one end of tortilla; & roll up burrito style.

6) Serve & enjoy 👌😊

Serve with sauce of choice. Enjoy!

If there is any leftover veggie-meat mixture & tortillas … prepare as above, place on a plate & wrap in plastic. Store in refrigerator. They'll no doubt be eaten before long 😉