Couscous & Cabbage

couscous-cabbage

Couscous Cabbage

~GI Friendly~

Recipe sized for multiple meals

Ingredient

1

2

3

4

5

6

olive oil (tbsp)

2

4

6

8*

10*

12*

onion (diced)

1

2

3

4

5

6

grd beef (lbs)

1

2

3

4

5

6

green lentils (cups)

½

1

1 ½

2

2 ½

3

cabbage (cups)

3

6

9

12

15

18

garlic clove

2

4

6

8

10

12

coriander (tsp)

1

2

3

4

5

6

cumin (tsp)

½

1

1 ½

2

2 ½

3

tomato paste (tbsp)

2

4

6

8

10

12

vegetable stock (cups)

2 ½

5

7 ½

10**

12 ½**

15**

cinnamon (tsp)

½

1

1 ½

2

2 ½

3

Couscous (cups)

1

2

3

4

5

6

salt

to taste

pepper

to taste

grated cheese

to make toping

parsley

to make toping

bread crumbs

to make toping

Directions:

-scramble fry onion in oil, add beef and lentils. Cook beef thoroughly!

-add cabbage, garlic, coriander, cumin, tomato paste, & stock. Cook about 10 mins.

-add Couscous & cinnamon, put in casserole dish. Add optional topping

-bake to warm, maybe 15 mins at 350 degrees

*try to use less oil!

**add to couscous first, actually I would only triple recipe.

Odd Notes:

-this works well in large quantities, I’m in the process of freezer sizing this recipe. [as you can see, I freezer readied the recipe]

-if you are like me and don’t like holding on to a partially used cans of tomato paste just throw in the whole can, or use pureed plum tomatoes and reduce the quantity of broth.

-I’ve managed to sneak lots of left-over orphaned veggies into this recipe, mostly root veggies like carrots, parsnips, etc. Just grate as if cheese, the texture of the couscous hides the weird veggies!

This recipe does really well with tinkering. I also really like upping the cinnamon to nearly 1 tsp, but don’t forget, I grew up in Bangladesh and I love ‘unusual foods’ as my husband puts it! But he loves this too! In fact, he calls this ‘cabbage roll casserole.’

And I’ll make this tonight and take pictures!

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