Unstuffed Cabbage Rolls
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
639 kcal
-
Course
Main Course
Unstuffed Cabbage Rolls
Description
Unstuffed Cabbage Rolls deliver the classic flavors of stuffed cabbage in a simplified skillet form. Ground beef and sausage are browned with onion, garlic, and an aromatic blend of smoked paprika, basil, and Italian herbs. A tomato sauce mixture with crushed tomatoes, tomato sauce, tomato paste, vinegar, Worcestershire sauce, and a touch of brown sugar is simmered with chopped cabbage until the cabbage softens but remains slightly crisp. Finally, cooked rice is stirred in to meld into the saucy, savory mixture.
The dish offers a comforting texture from the tender meat and cabbage combined with the familiar tanginess of the tomato sauce and a hint of sweetness. It requires minimal preparation and cooking time, making it practical for weeknight dinners without sacrificing depth of flavor.
Serve it garnished with fresh parsley and a dollop of sour cream to complement the savory notes. The recipe yields ample portions and is versatile enough to be served on its own or with crusty bread.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 lb sausage meat mild or hot, ground
- 1 onion very finely diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon basil dried
- 1 teaspoon italian herb blend dried
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste, ground
- 24 oz crushed tomatoes canned
- 15 oz tomato sauce canned
- 1 tablespoon tomato paste
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup light brown sugar
- 1/2 head green cabbage about 5-6 cups - chopped into 1-inch pieces
- 2 cups rice cooked
Instructions
- Place a large, heavy-bottom skillet or Dutch oven over medium-high heat, and once hot add the oil.
- Add the beef and sausage meat and crumble with a wooden spoon. Brown the meat for about 8-10 minutes.
- Add the onion and cook 2 minutes, or until tender.
- Add garlic, paprika, basil, Italian herbs, salt and pepper, and stir.
- Add crushed tomatoes, tomato sauce, tomato paste, vinegar, Worcestershire sauce, brown sugar. Stir to combine and bring to a boil.
- Stir in the cabbage, reduce to simmer, and cover with a lid. Cook until the is tender, but still slightly crisp, about 5-6 minutes.
- Stir in the cooked rice and simmer for about 2 minutes, just to heat through.
- Serve topped with parsley and a dollop of sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 108mg | 36% |
| Sodium | 1507mg | 63% |
| Potassium | 1202mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 886IU | 18% |
| Vitamin C | 46mg | 51% |
| Calcium | 128mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
