Unstuffed Cabbage Rolls
Unstuffed Cabbage Rolls are a delicious, hearty one-pot meal with beef, rice, and cabbage, perfect for a savory dinner.
Equipment
- measuring cups and spoons
- Knife
- Dutch oven
- wooden spoon or spatula
Ingredients
- 1 lbs ground beef (93% lean)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 head cabbage, chopped into bite-sized pieces (~1 lb / 500 g)
- 1 can diced tomatoes, undrained (14.5 oz / 410 g)
- 1 can tomato sauce (8 oz / 227 g)
- 1.5 cups low-sodium beef broth
- 2 tsps paprika
- 1 teaspoon ground oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 cup uncooked white rice
- fresh parsley chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook the ground beef, breaking it apart with a spoon until it's browned and no longer pink.
- Add the diced onion to the pot with the beef. Cook, stirring frequently, until the onion begins to soften, about 5 minutes. Add garlic and cook for another minute.
- Stir in the chopped cabbage, diced tomatoes with their juice, tomato sauce, beef broth, paprika, oregano, thyme, salt, and pepper. Bring the mixture to a simmer.
- Cover and simmer for 15-20 minutes, stirring occasionally, until cabbage is tender.
- Push the cabbage to one side of the pot and stir in the uncooked rice, cover and cook on low heat for 15-20 minutes more, until rice is cooked through. (Taste the rice and make sure it's tender.)
- Once the rice is cooked and the cabbage is tender, remove pot from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Let it stand for a few minutes to allow any remaining liquid to be absorbed.
- Garnish each serving with fresh parsley.
Notes
Ground turkey or chicken can be used instead of beef. Napa or savoy cabbage create a softer, slightly sweeter result. Brown rice, quinoa, or bulgur work in place of white rice, though you’ll need to add more liquid and increase the cooking time. Fresh tomatoes with a spoonful of paste, or marinara sauce, can replace the canned tomatoes and sauce. Smoked paprika, Worcestershire, or fresh dill added at the end will boost flavor. Cool completely before freezing. Store in containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding broth if the rice has absorbed too much liquid.
Nutrition
Serving: 350gCalories: 365kcalCarbohydrates: 38gProtein: 26gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 620mgPotassium: 890mgFiber: 4.4gSugar: 6.3gVitamin A: 33.1IUVitamin C: 32mgCalcium: 64mgIron: 5mg
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