With a Grateful Prayer and a Thankful Heart: Unstuffed Cabbage

Wednesday, February 26, 2014

Unstuffed Cabbage


This recipe caught my attention the instant I saw it because I love cooked cabbage in all of its forms.  Stuffed cabbage rolls are so good and this gives you all of the wonderful taste without messing with a large head of cabbage and a big pot of boiling water. Make it in a large skillet or Dutch oven.


Be sure to add the cinnamon and nutmeg too. It sounds unusual but it really makes the flavor of the dish so good.


You could easily add cooked rice to this dish but I served brown and wild rice on the side. My guy prefers it served in a bowl with no rice and a roll to sop up the delicious broth.  There isn't a lot of broth like a soup; it is more like stew with just enough to ladle over the rice or dip your bread in.

Here is a meal I made and took to a friend facing health issues. A side salad of spinach greens and homemade dressing along with two small loaf breads rounded out the meal. Look at the top of this page and click in the Recipes tab. Then click Bread (Quick) for lots of different quick breads.  I like to make them in smaller loaves to use as gifts. Baked ahead, then cooled and wrapped, they are always ready to share. 

Unstuffed Cabbage
recipe source: about.comsouthernfood

Ingredients:

1 tablespoon olive oil
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon cider vinegar or wine vinegar
1/2 teaspoon ground cinnamon
dash nutmeg
1/2 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, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Serves 6

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28 comments:

Debby Ray said...

Lorraine...can I just say YUM! I have made cabbage rolls for years....the hubs and I love them but you are right, they are very time consuming and therefore, didn't make them all that often. This is a great idea and soooo much easier! Looks so good I can almost taste it! Thanks for posting...I just pinned it.

Blessings,
Debby

Doris said...

I've made this several times. Delicious! Yes, don't skip the cinnamon or the nutmeg!

FlowerLady Lorraine said...

This sounds delicious to me. I've a small cabbage in the fridge, and hamburger in the freezer, the rest in the cupboards.

Thank you for sharing ~ FlowerLady

Adrienne said...

Yummy! This sounds so good. I make Rachael Ray's Cabbage Roll Stoup - it's a favorite of ours.
~Adrienne~

marie said...

Stuffed cabbage rolls are a favorite for my family...this simpler version would be a very nice alternative. Thanks for sharing it!

Cheryl said...

This looks delicious! Off to Pin...

Debbie said...

this sounds sooo good! I too love cooked cabbage. My mom had a wonderful recipe for it but it was in her head. Wish I had taken the time to try and get it from her before she was gone. I made an attempt at it, but it was NOT the same. Enjoy your day!

Blackberry Lane said...

John would love this recipe!

I see a photo of the little girl you used to babysit for above. Do you see/hear from her still?

podso said...

I've never made cabbage rolls but do love it in many forms and this looks like one to try! Thanks for the recipe.

Lynn@Happier Than a Pig in Mud said...

Sounds like my kind of meal! I'm a big cabbage lover too:@)

Ann said...

Looks delicious and I know I would love it. Now if I could only convince my husband that cabbage is good....lol

Lea said...

Oh, I'm with you, I love cabbage in all forms!! I'll have to check out this recipe. Thanks for sharing and always a joy to stop by. Blessings!

Melissa @ My Recent Favorite Books said...

Your recipe sounds so good!
I haven't had cabbage in a long time.

Olga said...

I love cooked cabbage too! This looks and sounds really good. My family and I are vegetarian, but I think I can substitute the real ground beef with Morning Start "ground beef" crumbles. I'll give it a try. Thank you!

Dayle Allen Shockley @ A Collection of Days said...

We love stuffed cabbage and stuffed peppers.

Just a little something from Judy said...

We like cabbage in any form, but as true to this blog, your cabbage looks so good! It is almost the dinner hour here, and now I wish I would have made this recipe:) Thanks so much for sharing the recipe.

Gypsy Heart said...

Looks and sounds soooo good!

xo
Pat

Winnie said...

It looks terrific!
My family loves cabbage almost in every form :)
for me without the beef though :)

Kathy said...

Cooked this delicious recipe tonight. Hubby was a little wary and truthfully, I was not sure about the cinnamon and nutmeg. But I saw so many reviews that said DO NOT leave it out, so I made exactly per the recipe. Just wonderful meal with crusty bread. Thanks for the recipe!

Donna Baker said...

Anyone know how many carbs?tia

Carol Valkema said...

I didn't care for the nutmeg and cinnamon in this dish. I think I would have been very good without it

Blanco said...

Love this recipe, incredible what the cinnamon does to it! Just made it
Thanks
Blanco

peniann said...

Making this now, as I type. Found I didn't have nutmeg, so it is simmering without it. Smells great!

terri1701 said...

I have an even simpler version to this dish. My mom made it my whole life. For a while it was the only way I would eat cabbage. It's our goulash.
1 head of chopped cabbage
1 1/2- 2 lbs. ground meat
1 giant can ranch style beans (for additional flavor and seasoning from the juice)
1 giant can of V-8 juice

Brown meat (you can add onion to it if you like), add V-8 juice and beans and let simmer. Add cabbage and cook until al dente and serve hot.

Sheralynn said...

I've found that a can of rinsed sauerkraut adds that extra kick that we like.

Victoria Vorwork said...

Absolutely love this. Serving it right now. Hate to make cabbage rolls but love to eat them. This is perfect, thanks.

Sofia Olteanu said...

I love this. I'm vegan so I took soy mince instead of meat.

Linda Pintler said...

This looks great,I might add a pinch of baking soda to tone down the acidity of the tomatoes. My Mom's stuffed cabbage sauce was always had just a touch of sweetness.

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