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Cabbage often gets a bad rap. Sure we've all had an unfortunate experience where it's overcooked and chewy, and maybe kids aren't always pleased to see it on the dinner plate, but can we take a moment to celebrate cabbage? It's cheap, extremely versatile, appears in many different cuisines and is equally tasty in raw or cooked form.
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(ForPhase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This Roasted Cabbage with Lemon was first posted in March 2010, and I've made it many, many times since then.) My friend Robin lives about 45 minutes away from Salt Lake, so sometimes when she has an early morning meeting she stays at my house.
Basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. Last week when I was browsing other blogs Top Dishes for 2011, (I always love those posts) I came across this recipe on Kalyn's Kitchen.