Unstuffed Cabbage Rolls
35 minYields 5 servings
A deconstructed cabbage roll skillet with ground beef, rice and shredded cabbage simmered in tomato sauce.
| 1 tablespoon oil (for the onion) | Sauté onion & garlic | Add beef, cook & crumble, drain fat | Push aside, sauté cabbage in oil | Combine tomatoes, rice, sauce & seasonings, simmer 10-12 min | Serve, garnish with parsley |
| 1 small sweet onion, finely diced | |||||
| 3 cloves garlic, crushed | |||||
| 1 pound ground beef (venison or turkey, 90/10 or 93/7) | |||||
| 1 tablespoon oil (for the cabbage) | |||||
| 7-8 cups shredded cabbage | |||||
| 425 g canned crushed tomatoes | |||||
| 225 g canned tomato sauce | |||||
| 1 cup cooked rice (white or brown*) | |||||
| 2 tablespoons Worcestershire sauce | |||||
| 1 tablespoon sugar (optional) | |||||
| 1 ½ teaspoons salt (to taste) | |||||
| ½ teaspoon black pepper (to taste) | |||||
| ½ teaspoon paprika | |||||
| ½ teaspoon dried oregano | |||||
| 2 tablespoons fresh parsley, finely chopped |
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