Lazy Cabbage Rolls Recipe
This recipe captures the delicious flavors of traditional cabbage rolls in a simpler, one-pot version. Perfect for busy weeknights!
Ingredients:
- 1 head of green cabbage, thinly sliced (about 8 cups)
- 1 pound ground beef (or a combination of ground beef and pork)
- 1/2 cup cooked white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Guide:
-
Sauté the vegetables: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onions and garlic, and cook until softened, about 5 minutes.
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Brown the meat: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain any excess grease.
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Combine and simmer: Stir in the sliced cabbage, cooked rice, diced tomatoes, tomato sauce, beef broth, brown sugar, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the cabbage is tender and the flavors have melded.
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Serve: Enjoy hot with a sprinkle of fresh parsley or chopped dill (optional).
Tips:
- Pre-cook the rice: To save time, cook the rice ahead of time. Leftover rice works perfectly in this recipe.
- Adjust the cabbage: If your cabbage slices seem very thick, you can blanch them for a few minutes in boiling water before adding them to the pot. This will soften them slightly and shorten the cooking time.
- Spice it up: Like things a little spicier? Add a pinch of red pepper flakes or a chopped jalapeno to the pot with the onions and garlic.
- Make it vegetarian: For a meatless version, replace the ground beef with lentils or crumbled tofu.
- Leftovers: This dish reheats well, so feel free to make a double batch for meal prep!
Enjoy this weeknight-friendly twist on a classic comfort food!
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