Monday, September 12, 2011

A Scrumptious Recipe

I made this dish for my house guests this past weekend. It was a big hit!

Start with ground meat. Mix it with some dried toasted onions. You could use a regular diced onion but it won't have such intense flavor.

Sprinkle in a few tablespoons of Worcestershire sauce. I used about 3 pounds of ground meat so adjust accordingly. Mix this together and refrigerate for at least 24 hours.

Remove it from the refrigerator, form it into nice sized patties and crack black pepper, salt, granulated garlic and Montreal Steak Seasoning over both sides of the patties. I like to let these sit in the refrigerator overnight but you could cook them right away.

Boil a couple large heads of cauliflower cut into pieces. It should be very soft when it is ready.

Pour some milk into a large bowl and add salt, pepper a few tablespoons of butter and 3 tablespoons of cream cheese. Drain the cauliflower very well and add it to this mixture.

Puree with an immersion blender or mash it the same way you would mash potatoes.

Saute' a head of thinly sliced cabbage in a bit of oil and butter. Add salt and pepper.

In a separate bowl, mix 1/2 cup of cream with 1 tablespoon of dijon mustard and 1 tablespoon of whole grain mustard.

Mix the cream mixture into the cabbage.

To cook the meat, I use a grill pan but you certainly could also do these on the grill. Cook over high heat but don't overcook the burgers. They will continue to cook after you remove them from the heat. I think they are best when cooked to medium.

Put some of the mashed cauliflower in the bottom of a bowl.

Top them with a scoop of the cabbage.

Place a burger on top of the cabbage.

Push it down a bit.

Pour some of the gravy I showed you how to make a couple days ago over the top.

This is simply fabulous and not too unhealthy.

One of my guests could not believe there were no potatoes in this dish. It's a great way to get veggies into your kids. Even the Blog Tech was fooled by the mashed cauliflower.