Stuffed Pepper and Cabbage
A little of this.
A little of that.
Stuff the that in the this. Bake a while. Put some cheese on top. Bake a little more. Serve with cabbage. Enjoy.
The that is my own concoction that falls somewhere in between what we called vegetable goulash and what we called jambalaya when I was growing up, which as near as I can tell differ primarily in degree of spiciness. Both are made with rice and whatever vegetables you happen to have leftover that week. Both can be made with or without tomato depending on availability and personal preference. Both are a little better with corn bread. I didn’t make cornbread. I could have, but I’ve been lazy about it. So far. I have leftovers to last out the week. Cornbread could make an appearance yet.
This version is mildly spicy in a flavorful way. I accomplished that by cooking the rice in crab boil, which I’m not sure I should admit to as it is not the intended purpose of crab boil, but it worked and I’m enjoying the results.
I did not investigate the origins of all ingredients, so I cannot promise this is an environmentally-friendly local-produce oriented meal in its entirety, but about half the ingredients came from my father’s garden. I’m counting that as my effort toward supporting local agriculture for the week.