How To Make Unstuffed Cabbage Rolls
Whip up a quick meal with these unstuffed cabbage rolls. Served over rice, this dish is tossed with browned beef and tomatoes with a blend of spices.
- 1tbspolive oil
- 1cupyellow onion,(1 small), chopped
- 1tbspgarlic,(3 cloves), minced
- 1¼lbslean ground beef
- salt and freshly ground black pepper
- 14.5ozdiced tomatoes,(1 can)
- ½cuptomato sauce
- ¼cupchicken broth
- 1tbspbrown sugar
- 1tbspred wine vinegar
- 5cupshead cabbage,(½ medium head), chopped
- 2tbspfresh parsley,minced
- 1¼cupsbrown rice,or white rice, cooked according to package instructions
Heat olive oil in a deep 12-inch non-stick skillet or a pot over medium-high heat.
Add in onion and saute for 2 minutes, then add garlic and saute for 10 seconds longer. Push to one far side of the pan.
Add beef in large crumbles, season with salt and pepper.
Let beef brown on the bottom for about 3 minutes, then continue to cook and break up beef, tossing occasionally for about 4 minutes longer until cooked through.
Drain excess fat. Return to heat add in tomatoes, tomato sauce, broth, paprika, thyme, marjoram, brown sugar, and vinegar. Bring to a simmer.
Toss in cabbage, season with salt and pepper to taste, reduce heat to medium-low cover, and simmer for about 15 minutes tossing occasionally until cabbage is tender.
Serve warm over rice garnished with parsley.
To keep this a quick meal, use leftover rice or go for the minute rice especially if using brown.
- Calories: 556.78kcal
- Fat: 27.29g
- Saturated Fat: 9.37g
- Trans Fat: 1.34g
- Monounsaturated Fat: 12.62g
- Polyunsaturated Fat: 1.53g
- Carbohydrates: 52.32g
- Fiber: 6.83g
- Sugar: 9.19g
- Protein: 26.10g
- Cholesterol: 80.87mg
- Sodium: 960.26mg
- Calcium: 124.76mg
- Potassium: 915.92mg
- Iron: 4.67mg
- Vitamin A: 43.77µg
- Vitamin C: 49.77mg
Have your own special recipe to share? Submit Your Recipe Today!