One Pot Un Stuffed Cabbage Recipes

ONE-POT UN-STUFFED CABBAGE

Steps:

• Heat a large skillet or pot or Dutch oven over medium low heat and add oil, if using. Then add onions and saute a few minutes until translucent. Add garlic and bell pepper and optional chile pepper and saute a minute or two more.
• Add ground meat and break up with a wooden spoon as it cooks. I actually didn't thaw my meat ahead and just added it frozen and broke it up as it thawed and cooked. Add your spices and continue to cook until most of the pink is gone.
• Add cabbage, tomatoes and broth or water and stir well. Cook for about 15-20 minutes until all vegetables are tender. Stir in the fresh herbs and simmer one more minute. Serve over hot cooked rice. If you are cooking your rice in the one pot, add it (1 cup dry rice) along with the cabbage and tomatoes and 1 cup of extra water. Stir all together and cook for 20-30 minutes - depending on type of rice - until rice is cooked.
• Serve in bowls with fresh parsley on top, if using.

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

Steps:

• Heat a Dutch oven or a large pot with a lid over medium high heat. Add the meat and break it up quickly. Add the onion. Cook until the meat is browned, about 5 - 6 minutes.
• Add the garlic and stir. Add the cabbage, tomatoes, vegetable juice, rice, paprika, pepper and oregano. Raise the heat to bring the contents to a boil. Then lower the heat to a low boil.
• Cover and cook until the rice is tender, about 40 -45 minutes. Stir periodically.

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.