Disassembled “stuffed cabbage” (meat & vegetable ragout)

Ingredients:

1/3 pound Ground Turkey
1/3 pound Ground Beef
1/3 pound Ground Chicken
1 Egg
1 small White onion
1 large Blue onion
1 medium Carrot
2 large Portabella caps
2 cups White cabbage
1 Red bell pepper
1 Yellow bell pepper
1 Scallion
1 large Tomato
Salt, red pepper flakes, cajun spice, garlic powder, bay leaf

Directions:

Prepare Ground Meat: combine ground turkey, beef and chicken together to form a homogenous mixture.

Finely chop white onion.

Combine ground meat with egg, white onion, a bit of cold water, garlic powder, salt and cajun spices.(Spice to taste) Form noisettes in the palm of your hand. Fry them in a thick bottomed pan until crust forms on the noisettes’ outside. (Remember that the inside is still not fully cooked!). At this point, remove from them from the pan and place aside.

Next, shred white cabbage, finely chop large blue onion and carrot. Combine ingredients.

Place cabbage mixture into the same pan where noisettes had been frying. This will allow the vegetables to cook in the meat’s natural juices.

Finely chop bell peppers, portabella caps and tomato.

Fry for a few minutes or until onion is translucent and the cabbage begins to caramelize/ change color from white to golden brown. Add bell peppers, portabella caps, tomato chunks, salt, red pepper flakes, and bay leaf. Reduce heat and sauté until tomato begins to dissolve into a sauce.

Return niosettes into the pan, cover pan and cook for an additional 20 minutes on low heat or until noisettes are fully cooked.

Serve hot, with sour cream, chopped scallions and rye bread.