Monday, March 2, 2009

Turkey cabbage casserole

Pictured to the left is tonight's SNAPpy dinner--turkey cabbage casserole, white bread, orange slices, chick pea dip, and milk. Mmm.

While the presentation suffered from too many red- and brown-hued foods, it wasn't too bad and didn't take too long to fix (about 15 minutes to prep and one hour to cook in the oven).

I'd also post pictures of breakfast and lunch, but you probably already know what cereal and sandwiches look like.

2 comments:

Tony Wilkins said...

I guess I'll google the cabbage recipe. Sounds good.
If you like cabbage try the Hot Kimchee found at Harris Teeter. Be prepared.

Dave Ribar said...

Tony:

The recipe is on page 38 of the guide that was referenced in the previous day's post. We made three minor changes to the recipe. We used two cloves of garlic instead of the garlic powder; we added a half teaspoon of salt and a half teaspoon of pepper, and we added the rice, spices and tomato sauce to the turkey while it was on the stove and heated everything through before combining everything in the casserole dish.

Because we are feeding two teenagers, we also increased the recipe size by about a quarter.

Essentially, the dish is the filling for stuffed peppers or cabbage rolls poured over top of cabbage and baked.

BTW, there is a pretty predictable consequence of fixing a meal with cabbage and bean dip. You may want hold off fixing it until a night where you can leave the windows open.

Cheers,
Dave