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Recipe: Red Pepper and Cabbage Stroganoff

Red Bell Pepper and Cabbage StroganoffI just love the colorful presentation of vegetables in this dish, I’ve made it twice so far.  I would say this amount would serve four light eaters, but if you are hefty eaters, maybe only two.

I loved this dish with cayenne, I put in 1/4 teaspoon. If you don’t like “hot” don’t use the cayenne, and please test with a light sprinkle first if you do want to try it.

I thought this dish was similar to noodle casserole dishes I’ve made in years past.  The wide cut cabbage reminded me of egg noodles.  I know cabbage isn’t noodles, but I sometimes miss having the mouth feel of wide egg noodles, so this was a nice substitute.

It is quite delicious and I believe you’ll agree.

Red Pepper and Cabbage Stroganoff

1 pound of zucchini squash
2 T. butter, ghee or coconut oil
1/2 cup chopped onion
1 large red bell pepper, chopped into 1/2″ to 3/4″ pieces
1 pound of hamburger
4 cloves of garlic, chopped or minced
1 pound of cabbage sliced into 1″ thick wedges
1/4 teaspoon cayenne, optional

Quarter the zucchini squash length-wise, then slice about 1/4″ thick.  Place a steamer into a pan large enough to hold the squash.  Put water in the bottom and put the zucchini into the steamer.  Allow to steam until fork tender (mine took 20 minutes).

Melt the butter, ghee or coconut oil in a pan. Add the chopped onion and red bell pepper. Saute until onion begins to turn transparent, about five minutes.  Add the hamburger and cook until it is no longer pink.  Add the garlic, and the pound of cabbage.  Pour in 1/2 cup of water, cover and cook for twenty minutes.

When the vegetables are all transparent or fork tender, mix together in a bowl.

Recipe: Red Pepper and Cabbage Stroganoff
Author: 
Recipe type: Main Dish
Cuisine: American Vegetable Stroganoff
Serves: 4
 

I thought this dish was similar to noodle casserole dishes I’ve made in the past since the widely sliced cabbage was similar to wide egg noodles.
Ingredients
  • 1 pound of zucchini squash
  • 2 T. butter, ghee or coconut oil
  • ½ cup chopped onion
  • 1 large red bell pepper, chopped into ½” to ¾” pieces
  • 1 pound of hamburger
  • 4 cloves of garlic, chopped or minced
  • 1 pound of cabbage sliced into 1″ thick wedges
  • ¼ teaspoon cayenne, optional

Instructions
  1. Quarter the zucchini squash length-wise, then slice about ¼” thick. Place a steamer into a pan large enough to hold the squash. Put water in the bottom and put the zucchini into the steamer. Allow to steam until fork tender (about 20 minutes).
  2. Melt the butter, ghee or coconut oil in a pan. Add the chopped onion and red bell pepper. Saute until onion begins to turn transparent, about five minutes. Add the hamburger and cook until it is no longer pink. Add the garlic and cabbage. Pour in ½ cup of water, cover and cook for 20 minutes.
  3. When the vegetables are all transparent or fork tender, mix together in a bowl.

Notes
I would say this amount would serve four light eaters, but if you are hefty eaters, maybe only two people.

I loved this dish with cayenne, I put in ¼ teaspoon, but I think my cayenne is a little old because it doesn’t taste very hot lately. If you don’t like “hot” don’t use the cayenne, and please test with a light sprinkle first if you do want to try it.

 

Let me know if you try this dish!

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