For those of you new to the Atlanta area, the AJC newspaper used to run a cool feature each week called the “5:30 Challenge.” The gist of it was to create a meal with 5 ingredients or less and have it ready in 30 minutes. Talk about an awesome reference for working families! (Moment of silence for the demise of the newspaper…for those of us old enough to remember it). In 2009, I turned in a recipe that had been passed on to my family from a college roommate of my mother’s. And, I was in print!! (Yes, I have a clipping, for those of us old enough to remember those, too 🙂 )
This is a hot meal, but honestly is delicious any time of year. The ingredients can be purchased and can sit in the pantry, the fridge and on the counter for several weeks before creating – super bonus for those struggling to plan ahead for meals (aka: moi). And finally, it covers ALL the bases needed for a meal. Yep, one pot and done.
Here are some tips:
- Try different flavors of canned tomatoes – all are great. If Mexican is not your family’s preference, get the Italian ones. Want it soupier? Add a 3rd can.
- I adore cooked cabbage, so I generally cook the entire head of cabbage (unless it is basketball sized).
- I do the chopping and mixing the night before, put it in the fridge and slapped it on the stove when it was time to cook. Wait to put the cabbage on top just before stove time.
- I have NOT put it in the Crockpot, yet…which might actually work. Maybe low for 5-6 hours? Let me know if you give it a try.
Hope you enjoy this “famous” recipe!