My Unstuffed Cabbage Recipes

ONE-POT UNSTUFFED CABBAGE

Steps:

• In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer. , Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix lightly but thoroughly. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce. , Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.

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 CASSEROLE

Steps:

• Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

UNSTUFFED CABBAGE SKILLET

Steps:

• Brown meat with onions in large deep nonstick skillet or Dutch oven.
• Add tomatoes and dressing mix; mix well. Stir in cabbage. Cover; simmer on medium-low heat 20 to 25 min. or until tender, stirring occasionally.
• Stir in water and rice; bring to boil. Simmer, covered, on low heat 5 min. Remove from heat; stir. Let stand, covered, 5 min. before serving.

UNSTUFFED CABBAGE ROLLS

Steps:

• In a large frying pan add the olive oil, garlic, onion, and ground beef, cook on medium heat until almost all browned.
• Then add the cabbage, tomatoes, water and rice, stir to combine, add the spices and combine. Cook over low-medium heat for approximately 30 minutes or until cooked and thickened. Enjoy!

UNSTUFFED CABBAGE

Steps:

• To prepare the cabbage, tear off any loose, damaged outer leaves. Do not core the cabbage! You will need the core. Cut the cabbage in half longitudinally-wrap and store one half for later use. Take the other half and cut it lengthwise into four equal wedges-make sure each wedge includes a segment of the core to hold everything together in cooking.
• Place the four wedges in a single layer on their sides in a deep skillet with a tight fitting lid. They should fit closely in the pan-a 10-inch skillet would probably work best for four wedges. Pour in the liquid-it should be about 1/2 inch up the sides of the cabbage wedges, but a little higher is fine. Season with salt and bring to a boil over medium-high flame, lower heat and gently cook. After 10 minutes, gently turn each wedge to ensure even cooking. The whole process will take about 20 - 25 minutes. You want the cabbage to be fork tender but not collapsey.
• Meanwhile, start the sauce. Heat the olive oil in a big deep skillet, then sauté the onions and garlic for a couple of minutes, until the onion starts to grow translucent. Add the peppers and optional celery and sauté three or four more minutes.
• Then pour in the crushed or diced tomatoes and the wine or stock. Stir together, then add the raisins, brown sugar and lemon juice. Season with salt and pepper. Stir again and let everything simmer together. After 15 minutes, taste-you may want to add more sugar or raisins or lemon juice. You'll know when the balance is right for you.
• When the sauce starts simmering, start cooking the rice, and then prepare the sausage coins-brown them quickly in a separate skillet with a little oil, then add them to the sauce. If you are using another type of animal protein, sauté and add it now.
• Serve. Spoon cooked rice into a bowl or soup plate, arrange a cabbage wedge on top, and then spoon the sauce all around. You can also top pasta with this sauce, or have it on potatoes or kasha. Just delicious, and wasn't that a lot easier than stuffed cabbage?

UNSTUFFED CABBAGE ROLLS

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium heat. Add sausage; cook 5 min. or until evenly browned, stirring frequently.
• Add vegetables; cook 10 min. or until crisp-tender, stirring frequently.
• Stir in remaining dressing. Serve over rice.

UNSTUFFED CABBAGE CASSEROLE

Steps:

• In a large skillet or wok put oil, ground beef, onion and bell pepper. Cook at medium heat until meat is no longer pink. Add garlic and cook 1 more minute.
• Pour in can of diced tomatoes, and all seasonings. Stir.
• Cover top with chopped cabbage, leave a bit of room so lid can fit on top of pot.
• Pour 1/4 c of beef broth on top of cabbage. Put lid on and cook over medium heat for 15-20 minutes until cabbage is as tender as you'd like it to be. (if adding 1 cup cooked rice add that in and fold in now)
• Sprinkle cheese on top and heat just long enough for it to melt, then serve.
• Alternatively you can set oven to 400 degrees, layer top with cheese and bake (in an oven safe cast iron pan or baking dish) until it is melted and golden brown.

MY UNSTUFFED CABBAGE

Steps:

• Heat oil in 4qt. Dutch oven. Add onion & sausage; cook until meat is cooked, breaking it up into small bits.
• Add rice, tomatoes & chicken broth. Stir well to combine & simmer 15 minutes.
• Add raisins, brown sugar, vinegar, salt & pepper. Stir well.
• Add cabbage & stir well to combine. Cover pot & simmer on low 10-15 minutes or until rice is tender and cabbage is tender-crisp.
• Stir again & serve. Enjoy!