Oh summertime, eternal nemesis of blogging and anything requiring extended time spent indoors. Unfortunately the good weather combined with planning a cross country move has led to a sharp decrease in postings to this website and I apologize to my readers for the lack of content. I can’t promise consistent posting for a while but at least I wanted to get this one out since its been sitting on deck for over a month.
I’ve been trying to get more cabbage in my diet lately and this was a fairly quick and easy one dish meal that I came up with. Not exactly summer fare but winter is coming after all (I swear this is the time I quote Ned Stark!)
Notes: Buffalo/beef would make a good sub if you are having a hard time finding ground elk (Natural Grocers is where I procured it in the Kansas City area)
Serves: 4-6
Begin by dicing the onion[1] and green peppers[2] and place both into a small dish for later. Next shred cabbage using a chef's knife[3] or mandolin (alternatively you can buy pre-shredded). The final prep step to finish before actual cooking begins is to mince the garlic[4].
Heat butter (or EVOO) in a large pot over low-medium heat and once heated add garlic and sauté for about 30 seconds (do not burn it!). Next add ground elk to the pot and increase the heat to medium. Intermittently stir and continue cooking until elk is nicely browned. Next add onion and green peppers and cook until both are tender (about 5 minutes). Finally add diced tomatoes, shredded cabbage, and raisins and continue cooking for approximately 10 minutes over low heat. As the cabbage starts to soften and absorb the liquid begin seasoning with salt+pepper until its to your liking.
Stew can be served on a plate or bowl with a sprinkle of finely chopped Italian parsley.
[1] http://vimeo.com/22709715
[2] http://www.ehow.com/video_2346573_dice-bell-pepper.html
[3] https://www.youtube.com/watch?v=ndIG9BLVgS0
[4] http://www.foodnetwork.com/videos/how-to-mince-garlic-0154943.html
