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1 cup Basmati rice, washed well, leave in the sieve for further use
In a big skillet fry slightly the onion and garlic. Add the meat and continue to cook until the meat is no longer pink. Add little salt, pepper and baharat, mix and add the rice. Continue to cook and mix on a very small heat for about 2 to 3 minutes more.
Take off the heat, cover and leave it for farther use. You can prepare it one day ahead and leave it in the fridge as I did.
While you prepare the meat, prepare the cabbage and carrots, and mix just with little salt and work it a little with your hands. Set aside for later use.
In a bowl mix the pesto with the boiling water and add the rest for the sauce. Taste to see if you like the sauce.
The gathering:
Better to serve it the next day.
Poster's Notes:
It is easy and very tasty. It is even better after few days later.
BTW....This dish I prepared in 2 stages as I didn't have the time to prepare in one time. Yesterday I prepared the meat, today the rest, but we will eat it tomorrow...:)
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1 tbsp. olive oil
1 big onion, chopped
3 garlic cloves, sliced
1 pound ground meat (I like it mixed with beef, turkey and a little lamb)
Salt and freshly ground pepper
1/2 tsp. ground allspice
1 small cabbage, sliced in food processor
2 medium carrots, grated in food processor
Kosher salt
1 big jar of spaghetti sauce
1 small tin of crushed tomato
2 tbsp. dried Tomato Pesto (click here for recipe)
1 cup boiling water
Salt and freshly ground pepper
Arrange half of the cabbage/carrots in your slow cooker/crockpot.
Put the meat on top.
Pour half of the sauce over.
Cover with the rest of the cabbage/carrots.
Top the rest of the sauce.
Cover the pot with aluminum foil then put the lid over.
Cook on high for 15 minutes, then for 5 to 6 hours on low.