Unstuffed Cabbage Bowls
User Reviews
4.7
Unstuffed Cabbage Bowls
Description
This recipe starts by browning lean ground beef with salt, then sautéing onions, garlic, and dried marjoram for herbaceous notes. The mixture is combined with tomato sauce, Hungarian paprika, beef broth, and raisins, lending a balance of savory, smoky, and sweet flavors. Cooking under pressure or on the stovetop develops the sauce.
Cooked brown rice and chopped cabbage are added last, cooked briefly to soften the cabbage while maintaining some texture. The cabbage absorbs the sauce, integrating flavors throughout the dish. The combination offers a flavor reminiscent of stuffed cabbage rolls but with less fuss.
Unstuffed Cabbage Bowls serve as a filling main course and can be complemented with extra rice if desired. This dish makes a good meal for households seeking the essence of stuffed cabbage with simpler preparation.
Yielding about 6 cups, the recipe provides multiple servings suitable for family meals. Both Instant Pot and stovetop methods are included for convenience.
Ingredients
- cooking spray
- 1 lb ground beef 93% lean
- 1 1/4 teaspoon kosher salt
- 1 cup onion chopped
- 1 clove garlic (minced)
- 1 tablespoon marjoram dried
- black pepper (to taste)
- 8 ounce tomato sauce canned
- 1/2 teaspoon Hungarian paprika
- 1 cup beef broth less sodium
- 2 tablespoons raisins
- 1 cup brown rice cooked
- 1 medium head cabbage (cored and chopped (9 cups))
Instructions
- Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, paprika, beef broth and raisins, cover and cook high pressure 15 minutes.
- Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
- Quick release, add the rice and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
- Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.
Notes
- Recipe yields about 6 cups total.
- Can be cooked using an Instant Pot or on the stovetop, with timing adjusted accordingly.
- Serve with additional rice if desired to balance flavors and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 338kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 30.5g | 61% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 808mg | 34% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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