Unstuffed Cabbage Rolls
Unstuffed Cabbage Rolls
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 1/2 head green cabbage, cored and chopped into 1-inch pieces
- 1 28-ounce can diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 2 cups beef broth
- 1 1/2 cups cooked white rice
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 lemon, cut into wedges, for serving
Instructions
- 1
Heat olive oil in a large Dutch oven or pot over medium-high heat.
⏱️ 2 min
- 2
Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat.
⏱️ 8 min
- 3
Add diced onion and carrot to the pot with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add chopped cabbage to the pot. Cook, stirring frequently, until the cabbage begins to wilt, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in diced tomatoes (undrained), tomato sauce, beef broth, cooked white rice, brown sugar, Worcestershire sauce, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 7
Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
⏱️ 20 min
- 8
Taste and adjust seasonings as needed.
⏱️ 1 min
- 9
Ladle into bowls, garnish with fresh chopped parsley, and serve with a squeeze of fresh lemon juice.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Unstuffed Cabbage Rolls
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 1/2 head green cabbage, cored and chopped into 1-inch pieces
- 1 28-ounce can diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 2 cups beef broth
- 1 1/2 cups cooked white rice
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 lemon, cut into wedges, for serving
Instructions
- 1
Heat olive oil in a large Dutch oven or pot over medium-high heat.
⏱️ 2 min - 2
Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat.
⏱️ 8 min - 3
Add diced onion and carrot to the pot with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 4
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add chopped cabbage to the pot. Cook, stirring frequently, until the cabbage begins to wilt, about 5-7 minutes.
⏱️ 7 min - 6
Stir in diced tomatoes (undrained), tomato sauce, beef broth, cooked white rice, brown sugar, Worcestershire sauce, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 7
Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
⏱️ 20 min - 8
Taste and adjust seasonings as needed.
⏱️ 1 min - 9
Ladle into bowls, garnish with fresh chopped parsley, and serve with a squeeze of fresh lemon juice.
⏱️ 4 min