Up for something refreshingly different, something healthful, something easy to cook, yet with layer upon layer of flavor? Try Griff's Cabbage American Goulash.Cabbage belongs to the Cruciferae family of vegetables along with broccoli, collards, kale and Brussels sprouts. Cabbage is sturdy, abundant, nutritious, and inexpensive--and thus is a staple throughout the world. It stores well and is so widely cultivated that it is available at all times of the year, but it's at its best during the late fall and winter months.
Of course, Griff's American Goulash bears little resemblance to Hungarian Goulash or most strains of American Goulash--but it sure tastes great! It's tangy and robust--here's how to make it:
Ingredients:
1 lb. ground pork sausage (I use mild Italian)
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper (with most of seeds and membrane removed)
1 14.4 oz can petite diced tomatoes
1 6 oz. can tomato paste
1 tbsp. cider vinegar
2 tsp. paprika
1.5 tsp. chili powder
1 tsp. garlic powder
1/8 tsp. red crushed pepper
4 cups chopped cabbage
Instructions:
In a kettle, brown the sausage. When sausage is almost browned, add the fresh veggies and continue to brown, stirring often. When sausage is thoroughly browned, add the tomatoes, tomato paste, vinegar, and spices and cover and simmer for 25 minutes. Add the cabbage and simmer for 20-25 minutes (or until cabbage is tender but not over-cooked). Makes 5 to 6 servings.
