This recipe is a deconstructed take on the traditional cabbage rolls, making it easier and quicker to prepare while keeping all the comforting flavors intact. Instead of rolling individual leaves, this dish combines tender cabbage, seasoned ground meat, and rice in a one-pot meal that’s perfect for a busy weeknight. The hearty flavors of tomatoes, garlic, and onions simmer together, creating a savory and slightly tangy sauce that ties everything together. It’s a satisfying meal that brings the essence of stuffed cabbage rolls to your table with half the effort.
Ingredients:
- 1 lb ground beef or pork
- 1 medium head of cabbage, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked white rice
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef or vegetable broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large skillet or Dutch oven, brown the ground beef or pork over medium heat, breaking it apart as it cooks. Once browned, drain any excess fat.
- Add the diced onion and minced garlic to the meat, cooking for 3-4 minutes until softened and fragrant.
- Stir in the chopped cabbage and cook for another 5-6 minutes, until the cabbage starts to wilt.
- Add the uncooked rice, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, oregano, salt, and pepper to the skillet. Stir everything together until well combined.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is fully cooked and the cabbage is tender, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Enjoy this hearty and delicious twist on classic cabbage rolls!
