Ground Beef and Cabbage (Unstuffed Cabbage Rolls)
Ground Beef and Cabbage (Unstuffed Cabbage Rolls)
Ingredients
For the Unstuffed Cabbage
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, 80/20 lean
- 1 yellow onion, large, thinly sliced
- 1 cup beef broth, low sodium
- 1 medium head green cabbage, chopped into 1-inch pieces
- 15 ounces tomato sauce
- 14 1/2 ounces diced tomatoes, undrained
- 1 teaspoon dried dill
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 3 cups white rice, cooked
- 8 ounces egg noodles, cooked
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and sear for 3 to 4 minutes without stirring to develop a crust. Break the beef apart with a spoon and continue browning until fully cooked, about 5 to 7 minutes more. Drain any excess fat.
⏱️ 10 min
- 2
Add the sliced yellow onion to the pot with the browned ground beef. Sauté for 3 to 5 minutes, stirring occasionally, until the onions begin to soften.
⏱️ 5 min
- 3
Pour in the beef broth, then add the chopped green cabbage, tomato sauce, and undrained diced tomatoes to the pot.
⏱️ 2 min
- 4
Stir in the dried dill, Worcestershire sauce, salt, and black pepper. Mix all ingredients thoroughly to combine.
⏱️ 1 min
- 5
Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the pot with a lid, and let it cook for 20 to 25 minutes, or until the cabbage is tender and the flavors have melded together. Stir occasionally to prevent sticking.
⏱️ 25 min
- 6
Taste the unstuffed cabbage and adjust seasonings as needed. Serve hot over a bed of cooked white rice or egg noodles, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ground Beef and Cabbage (Unstuffed Cabbage Rolls)
Ingredients
For the Unstuffed Cabbage
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, 80/20 lean
- 1 yellow onion, large, thinly sliced
- 1 cup beef broth, low sodium
- 1 medium head green cabbage, chopped into 1-inch pieces
- 15 ounces tomato sauce
- 14 1/2 ounces diced tomatoes, undrained
- 1 teaspoon dried dill
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 3 cups white rice, cooked
- 8 ounces egg noodles, cooked
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and sear for 3 to 4 minutes without stirring to develop a crust. Break the beef apart with a spoon and continue browning until fully cooked, about 5 to 7 minutes more. Drain any excess fat.
⏱️ 10 min - 2
Add the sliced yellow onion to the pot with the browned ground beef. Sauté for 3 to 5 minutes, stirring occasionally, until the onions begin to soften.
⏱️ 5 min - 3
Pour in the beef broth, then add the chopped green cabbage, tomato sauce, and undrained diced tomatoes to the pot.
⏱️ 2 min - 4
Stir in the dried dill, Worcestershire sauce, salt, and black pepper. Mix all ingredients thoroughly to combine.
⏱️ 1 min - 5
Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the pot with a lid, and let it cook for 20 to 25 minutes, or until the cabbage is tender and the flavors have melded together. Stir occasionally to prevent sticking.
⏱️ 25 min - 6
Taste the unstuffed cabbage and adjust seasonings as needed. Serve hot over a bed of cooked white rice or egg noodles, if desired.
⏱️ 2 min