Saturday, August 24, 2019

Cooking Simplified: Unstuffed Cabbage Rolls

Our entire family absolutely loves cabbage rolls. πŸ’•
However, up until a few years ago I rarely made them, and this was mainly due to the fact that I really do not like to have to deal with boiling the cabbage and actually stuffing the leaves! 😁

Then one day on Facebook I stumbled across a recipe for Unstuffed Cabbage Rolls...
I discovered that we could have all the yummy goodness of cabbage rolls, but without the hassle of actually stuffing them! Hallelujah! Of course I had to try the recipe out right away, and the family loved the unstuffed version just as much as the originals. Now let's be honest, by the time you cut in to the stuffed cabbage rolls to eat them, they basically become just like the unstuffed version anyways, so why not save the time and trouble by just cutting out the 'stuffing' step?
Here's how to go about it, in case any of you want to give them a try. 😊

Unstuffed Cabbage Rolls


1 1/2 to 2 pounds lean ground beef
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt


In a large skillet, heat the olive oil over medium heat. Add the ground beef and onion then cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil.
Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

I usually triple the recipe so that we have leftovers, and I also like to cook up a batch of rice to pour it over, and also top it with a generous helping of shredded cheddar cheese.
Of course, these steps are both entirely optional, so just serve it to your family's specific liking.

That's it...super easy to make, and oh so delicious!
Let me know what you think if you decide to give them a try!

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