As you may know, this week my blog posts have been featuring all of the events and details from our two days in Washington DC as participants in the 2012 Kids’ State Dinner.
The winners’ recipes were compiled into a cookbook and each child was given a full-sized color copy of the book in their welcome bag upon arrival on Sunday afternoon. Additionally, we were given two more spiral-bound copies at the dinner itself on Monday. All of the kids used their color copy as a yearbook type of book, and spent
Sunday evening during the Welcome Pizza Party (healthy pizza of course) running around trying to get as many of their new friends’ signatures as possible. Each child would sign the page with their recipe on it, for the others. It was fun to watch them. They also each signed a cookbook for Michelle Obama and for Tanya Steel, the Editor-in-Chief at epicurious.
On Monday, our new friend from Kansas, Rori Coyne, found out from White House Chef Sam Kass that her recipe, Yummy Cabbage Sloppy Joes, was going to be the featured main dish at the luncheon. She was beyond excited.
Sure enough, when we got to our seats our menu was front and center with Rori’s recipe as the main dish. We were so excited and couldn’t wait to try it out. We were not disappointed. Rori’s Sloppy Joes were amazing. She did tell us later on that it was slightly different than the way she makes it, that hers has more of a chunky vegetable consistency. Either way, they were fabulous.
So today, for my What’s for Dinner Wednesday post, I am going to share Rori and her mom Mary’s recipe for Yummy Cabbage Sloppy Joes. I would definitely make them again!
YUMMY CABBAGE SLOPPY JOES
RORI COYNE, AGE 12 KANSAS
1 pound lean ground beef
1 medium onion, diced
1 medium zucchini, shredded or diced
2 ribs of celery, diced
1/2 cup chopped red pepper
1 1/2 cups finely shredded cabbage
1 cup tomato sauce or crushed tomatoes
1 tablespoon brown sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 sandwich rolls, split (optional)
1. In a large skillet, cook the beef until cooked through, about five minutes. Drain the fat from the skillet and reserve the meat on a plate.
2. In the same pan over moderate heat, cook the onion, zucchini, celery, red pepper and cabbage until all the vegetables are crisp-tender, about 4 minutes. Add the cooked beef to the pan and stir to combine.
3. In a small bowl, combine the tomato sauce or crushed tomatoes, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Pour the sauce into the pan with the beef and vegetables and simmer, stirring occasionally, until thickened, about 8 minutes.
4. While the sloppy joes are simmering, toast the buns in the oven or toaster oven.
5. Evenly divide the mixture among the toasted bun bottoms, top with the other halves and serve.
Makes 8 servings.