This reminded me and hubs of that San Francisco treat, with the coleslaw replacing the vermicelli. It had a nice crunch and overall was a good dish with some modifications in the way it's put together. I browned the ground beef and onions in a chef's pan while the rice cooked in a separate saucepan according to package instructions for 4 servings. I added seasoning which was lacking based on other reviews. A small palm full of herbs de provence, some crushed garlic, and dashes of salt and pepper. I drained the fat from the cooked meat, then added a 15 oz can of diced tomatoes and a 15 oz can of organic tomato sauce. No need for the can of water. Just added the cooked rice to the mixture, then tossed in the coleslaw. For a nice presentation, I placed a cabbage leaf on each plate and filled with the Golomke. In hindsight, I wish I would have added some caraway seeds. Maybe next time if I make it again.
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This reminded me and hubs of that San Francisco treat, with the coleslaw replacing the...