Unstuffed Cabbage Rolls
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
8 servings
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Calories
248 kcal
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Course
Main Course
Unstuffed Cabbage Rolls
Description
This unstuffed version of cabbage rolls uses a mix of ground beef and chicken combined with egg, breadcrumbs or matzo meal, and minced parsley to create a seasoned meat mixture. The cabbage is steamed until tender, then combined with the spiced meat mixture and tomato-based sauce seasoned with paprika, garlic powder, onion powder, ground cloves, lemon juice, sugar, salt, and pepper. This avoids the labor of rolling individual cabbage leaves while providing the same flavors.
The dish develops a tender texture from the steamed cabbage and cooked ground meat melded with layers of tomato sauce and spices. The paprika and ground cloves give a mild warmth and depth characteristic of cabbage roll seasoning.
This casserole can be served as a complete meal offering both protein and vegetables in one dish, suitable for a family dinner. Adjusting the breadcrumbs or omitting them impacts the texture and bind of the meat component, accommodating gluten-free or low-carb preferences.
Ingredients
- 1 green cabbage head, cored and cut into strips
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch cloves ground
- 15 ounces tomato sauce (you may substitute 3/4 cup tomato paste mixed with 1 cup of warm water for the sauce)
- 1 pound ground beef you may substitute ground beef for all the meat, if desired, lean
- 1 pound ground chicken (you may substitute ground chicken or turkey for all the meat, if desired)
- 1 large egg
- 1/2 cup bread crumbs or matzo meal (optional, unsalted
- 2 tablespoons parsley fresh, minced
- 15 ounces diced tomatoes (1 can)
- 2 teaspoons lemon juice
- 1 teaspoon sugar (optional - omit for low carb)
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon black pepper or more to taste
- red pepper flakes optional, to taste, crushed
Instructions
- Pour 1 cup of water into a large pot, bring to a boil. Place cabbage strips into the pot.
- Cover the pot. Steam cabbage over medium heat for 15 minutes, stirring occasionally to make sure it doesn’t burn.
- Meanwhile, combine paprika, garlic powder, onion powder, ground cloves, 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/4 the can of tomato sauce at the bottom of a large bowl. Stir until well blended.
- Add the ground beef and chicken, egg, bread crumbs or matzo meal, and fresh minced parsley. Adding the bread crumbs will help bind the meatballs and will allow you to make a few more meatballs (stretching the meat), but if you're on a low carb or gluten free diet you can omit them and still get very tasty results. They'll just be a little harder to form smoothly (the meat will be sticky) - but the meatballs will firm up as they cook.
- Mix with a fork or knead with clean hands until all ingredients are thoroughly blended and meat is evenly seasoned.
- Uncover the cabbage and reduce heat to low. Form the meat mixture into 2-inch meatballs and place them in a single layer on the surface of the cabbage. Take care when adding them to the hot pot—don’t burn your arm!
- Pour remaining tomato sauce into a mixing bowl with the diced tomatoes, lemon juice, and sugar (the sugar is optional - it cuts the acid in the tomato sauce). Stir until blended, then season the sauce with salt and pepper to taste.
- Pour the sauce over the meatballs.Bring mixture to a simmer and reduce heat to medium low. Cover pot and cook for 75-90 minutes hours over medium low heat until the meatballs are cooked and cabbage is very tender. Stir every 20-30 minutes. If the cabbage seems dry towards the end of cooking, add a little hot water to the pan.
- Give the pot a gentle stir at the end of cooking to blend the sauce, cabbage, and meatballs.
- Serve meatballs on top of the soft cooked cabbage. Garnish with more minced fresh parsley, if desired. Crushed red pepper flakes may be added for spice, according to taste. Serve.
Notes
- Using only ground chicken makes forming meatballs sticky, but they firm up during cooking.
- Breadcrumbs help bind the meat mixture and stretch the yield but can be omitted for low-carb or gluten-free needs.
- Seasoning with paprika and ground cloves provides traditional flavor notes in an easy preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 580mg | 24% |
| Potassium | 998mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 52mg | 58% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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