The Alvin Community College culinary arts program held it's first class in Fall 2006 as a non-credit work force education program, that offered two one year non-credit certificates. In fall 2007 we became a fully accredited culinary program offering two-one year certificates and a 2 year AAS degree. We currently offer certificate classes in the Central unit of the TDCJ, dual credit classes at Glenda Dawson high school with Pearland ISD and at the ACC main campus in Alvin, Texas. Give us a call at 281.756.3949 if you would like more information. It would be our pleasure to visit with you. You may also like to visit the school website at: http://www.alvincollege.edu/culinaryarts/
Our Mission Statement
The mission of the Alvin Community College culinary arts program is to provide our students with an affordable, practical and realistic education in a personalized learning environment where students can gain the skills required for successful entry into the global foodservice industry.
With the holidays upon us, time seems to be in even shorter supply than normal. This is a recipe that takes minimum effort and time. It is hearty, which I like, and satisfying. It lends itself to advance preparation and reheating. I like this recipe.
I tried to find the origins of it and was surprised at how many websites listed it. I feel like I may be one of the last to find out. LOL. Regardless, I am glad I found it. It has a spot in the dish rotation in my home. I hope you enjoy. As usual, my changes will be listed at the end.
UN~STUFFED CABBAGE ROLLS
Yields: 6 - 8 servings
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small green cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and
onion and cook, stirring, until ground beef is no longer pink and onion is
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to
a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Notes: I added an extra can of tomato sauce and increased the garlic to 4 cloves. The recipe is not too touchy about exact amounts of cabbage to beef. Adjust it to the ratio you like.
I read variations on this recipe that included:
Cooking rice in the mixture
Adding cooked rice at the end.
Adding quinoa to it.
Draining the fat off the meat in a strainer to lighten it - to even rinsing the cooked meat with hot water.
Think of this recipe as a starting point and adapt it to your tastes and desires.
I hope you enjoy.
Until next time:
Bon Appetit Y'all
Chef Leslie Bartosh