Grand Slam Low Fat Unstuffed Cabbage Recipes

"UNSTUFFED" STUFFED CABBAGE CASSEROLE

Steps:

• In a soup pot over high heat, bring 1 inch of water to a boil. Place cabbage in water, cored-side down. Cover pot, reduce heat to low, and steam 20 minutes or until cabbage leaves pull apart easily. Drain, then chop roughly; set aside.
• Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes or until browned. Add the 15-ounce can tomato sauce, the tomato paste, lemon juice, brown sugar, garlic powder, salt, pepper, and rice; mix well. Stir in cabbage, then place in a 9- x 13-inch baking dish. Place remaining tomato sauce over top, then cover with aluminum foil.
• Bake 30 minutes, uncover, and continue baking 10 to 15 minutes or until heated through.

UNSTUFFED CABBAGE

Steps:

• In a large, heavy pot combine the first 7 ingredients; bring to boil.
• Meanwhile make meatballs with beef, rice, Worcestershire sauce and add to pot; reduce heat to low and simmer for 2 hours.
• If desired, add raisins and cook an additional 15 minutes.

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

UNSTUFFED CABBAGE ROLL

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

UNSTUFFED CABBAGE

Steps:

• In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.

UNSTUFFED CABBAGE

Steps:

• Add the oil, coleslaw mix, and salt to a deep pot over medium-high heat. Leave it on the heat, stirring occasionally, until the cabbage has wilted, around 10 minutes.
• While the cabbage is wilting, start preparing the meat mixture. Add ground meat, egg, water, rice, onion, and spices to a mixing bowl. Mix by hand until all ingredients are incorporated.
• Form the meat into golf ball sized balls, and place them in the pot with the cabbage and tomato sauce (instructions below)
• Once the cabbage has wilted, add tomato paste and water (or canned tomato sauce). Add the sugar and lemon juice, and stir to combine.
• Gently place the meatballs into the pot with the tomato sauce and cabbage.
• Cover pot and simmer over low heat for an hour.

GRAND SLAM LOW FAT UNSTUFFED CABBAGE

Steps:

• Core and slice cabbage 1/2" thick, and add to water in pot, and stir and cook till wilted.
• Meanwhile - chop ground meat fine as you fry till it's no longer red. Place cooked meat in a colander to drain grease. Then wash the ground meat with running hot faucet running water to remove rest of grease.
• Add ground meat, and sauce, and salsa to wilted cabbage, then simmer for 5-10 minutes. Serve over cooked white rice if you desire.
• NOTE: At this point it is done, but you could have used the medium, or hot salsa instead, but that is much too peppered for me.
• I used two 6" heads of cabbage, and the taste was strong and delicious, but I really believe that, with even larger heads of cabbage, and more meat if you choose = the taste wouldn't hardly deminish.
• If you decide to add white rice to the recipe in the pot, consider using converted rice that holds it's texture even after freezing = like Uncle Ben's.
• See my recipe for gumbo to get 13 minute boiled white rice recipe.