Unstuffed Cabbage Rolls
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
5
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Course
Main Course
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Cuisine
Russian
Unstuffed Cabbage Rolls
Description
This recipe for Unstuffed Cabbage Rolls features ground beef cooked with onions and garlic, then simmered with diced tomatoes, tomato sauce, chicken broth, and a blend of spices including paprika, thyme, and marjoram. Brown sugar and red wine vinegar add a subtle balance of sweetness and acidity. Chopped cabbage is added towards the end and cooked until tender, absorbing the flavors of the sauce.
The cooked mixture is served warm over cooked brown or white rice and garnished with fresh parsley, offering a comforting and filling dish. The cabbage softens through gentle simmering, melding well with the beef and tomato base. The use of ground beef in place of whole cabbage rolls simplifies preparation while maintaining the essence of traditional cabbage roll flavors.
This meal is great for using leftover rice or quick-cooking minute rice to make the cooking process faster. Optionally, you can add cayenne pepper for a spicy twist, though it is not traditional.
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion chopped (1 cup
- 3 cloves garlic minced (1 Tbsp
- 1 1/4 lbs ground beef lean
- salt freshly ground
- black pepper freshly ground
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup tomato sauce
- 1/4 cup chicken broth
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1 Tbsp brown sugar
- 1 Tbsp red wine vinegar
- 1/2 medium head cabbage, chopped (5 cups)
- 2 Tbsp parsley fresh, minced
- 1 1/4 cups brown rice cooked according to package instructions, or white rice
Instructions
- Heat olive oil in a deep 12-inch non-stick skillet or a pot over medium-high heat.
- Add in onion and saute 2 minutes, add garlic and saute 10 seconds longer. Push to one far side of the pan.
- Add beef in large crumbles, season with salt and pepper.
- Let beef brown on bottom about 3 minutes then continue to cook and break up beef, tossing occasionally, until cooked through, about 4 minutes longer.
- Drain excess fat. Return to heat add in tomatoes, tomato sauce, broth, paprika, thyme, marjarom, brown sugar and vinegar. Bring to a simmer.
- Toss in cabbage, season with salt and pepper to taste, reduce heat to medium-low cover and simmer, tossing occasionally, until cabbage is tender, about 15 minutes.
- Serve warm over rice garnished with parsley (I also like to serve with cayenne pepper which is totally untraditional but try it if you like some spice).
- *To keep this a quick meal I like to use leftover rice or go for the minute rice - especially if using brown.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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