26 November 2009

Waste-Not Bison-Cabbage Casserole

Tonight I used up all the leftover ingredients from Monday's Stuffed Tomato Bake. I realized I had almost all the ingredients to make my first boyfriend's mom's cabbage casserole, but with a couple twists.

I wanted to use everything up so I didn't measure anything, but the ingredients were as follows:

cabbage, roughly chopped
onion, chopped
red pepper, chopped
3 cloves garlic, sliced
1 package lean ground bison
orzo, cooked
tomato innards
1 can condensed tomato soup
Parmesan cheese, grated


Preheat oven to 350°F.

Boil cabbage until tender. Sweat onion, red pepper and garlic. Add bison and sauté until meat is browned. Mix in orzo.

In the meantime, cook tomato innards and reduce. If it's too watery, drain some of the liquid off and reserve. Stir in condensed tomato soup. Mix in boiled cabbage and bison mixture.

Pour into a large casserole dish. If it seems too dry, pour some reserved tomato liquid overtop. Sprinkle with Parmesan cheese, and bake for about half an hour.

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