Recipe: Unstuffed Cabbage Rolls
My cousin, Ramina, posted this recipe for Unstuffed Cabbage Rolls on her Facebook wall, catching my attention. My mother made the most amazing cabbage rolls when I was young. I remember loving them so much, and I requested them regularly, but I knew they were a lot of work to prepare. So, when this recipe called ‘Unstuffed Cabbage Rolls’ came up on my Facebook feed I knew I had to try them out. I was not disappointed, nor was my son, the fussy eater. We both loved the recipe.
This recipe was delicious, easy to make, and fast to prepare. I will be making these Unstuffed Cabbage Rolls again, happily. The recipe made enough for leftovers.
A great recipe to increase your energy levels! Healthy, too!
UNSTUFFED CABBAGE ROLLS
1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Optional garnish: green onions.
Yield: Serves 6 to 8.
recipe posted by Richard Anthony Piet