Original Post: https://www.evolvingtable.com/unstuffed-cabbage-rolls/
Unstuffed Cabbage Rolls Recipe
For a quick and easy dinner, look no further than this Unstuffed Cabbage Rolls recipe! It has all of the flavors you know and love in traditional stuffed cabbage with ground beef, rice, tomato sauce, and cabbage, but without all of the work.
Servings: 5 servings
Ingredients
- 2 tablespoons oil divided
- 1 small sweet onion finely diced
- 3 cloves garlic crushed
- 1 pound ground beef venison or turkey, 90/10 or 93/7
- 7-8 cups cabbage shredded
- 15 ounces crushed tomatoes canned
- 8 ounces tomato sauce canned
- 1 cup rice cooked white or brown*
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar optional
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon oregano dried
- 2 tablespoons fresh parsley finely chopped
Instructions
- Sauté the Onion: Add 1 tablespoon of oil to a large skillet along with the diced onion and cook over medium heat for 3-4 minutes. Add garlic and continue cooking for 30 seconds, or until it becomes fragrant.2 tablespoons oil, 1 small sweet onion, 3 cloves garlic
- Add the Meat: Push onion and garlic to the side and add the ground beef. Cook for 5-6 minutes, or until the meat is no longer pink. Mash with a potato masher to get fine crumbles and then drain any excess fat.1 pound ground beef
- Stir in Cabbage: Push the meat and onions to the side and add in an additional tablespoon of oil along with the cabbage. You may have to add this in batches if your skillet isn’t large enough. Sauté for 3-4 minutes, adding in more cabbage as you go.7-8 cups cabbage, 2 tablespoons oil
- Combine and Simmer: Once the cabbage has softened, add the crushed tomatoes, tomato sauce, cooked rice, Worcestershire sauce, and remaining seasonings. Stir everything together until well combined. Bring the sauce to a boil and then reduce heat to medium-low. Simmer, uncovered, for 10-12 minutes, stirring occasionally.15 ounces crushed tomatoes, 8 ounces tomato sauce, 1 cup rice cooked, 2 tablespoons Worcestershire sauce, 1 tablespoon sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon oregano
- Serve the unstuffed cabbage rolls immediately with a sprinkle of additional chopped parsley and enjoy!2 tablespoons fresh parsley
Notes
- Cabbage: Ensure the cabbage is evenly shredded so it cooks up consistently.
- Protein: Opt for a lower fat blend in your meat choice, otherwise there will be extra liquid in your dish.
- Prep-Ahead: The cabbage and onions can be cut 1-2 days before you cook the dish. The seasonings can be pre-mixed, as well.
- Storage: Place the unstuffed cabbage rolls in an airtight container. Store in the fridge for up to 4-5 days. For best results, reheat in a skillet over medium heat. To avoid soggy cabbage, do not reheat in the microwave.
Nutrition
Calories: 420kcal | Carbohydrates: 31g | Protein: 20g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1065mg | Potassium: 965mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1232IU | Vitamin C: 58mg | Calcium: 128mg | Iron: 5mg
