Unstuffed Cabbage Rolls

Recipe Rating:
 1 Rating
Serves: 6 to 8
Prep Time:
Cook Time:
Cooking Method: Stove Top


1 1/2 lb lean ground beef (i use 93% lean)
1 medium onion (chopped fine)
1 Tbsp minced garlic (quite heaped)
1 medium cabbage (solid head) chopped into inch pieces
4 can(s) diced tomatoes (undrained, 14 1/2 oz. each)
4 can(s) tomato sauce ( 8 oz. each) (rinse out each can with 1/2 cup water and add)
1/2 tsp pepper to taste
1 - 1 1/2 tsp salt or to taste
3 can(s) mushroom pieces (drained) ( 8 oz. each) ( optional)
2 medium fresh tomatoes, (chopped)

The Cook

Anna Mae Kantor Recipe
Cooked to Perfection
Berwick, PA (pop. 10,477)
Member Since Apr 2011
Anna Mae's notes for this recipe:
This is a combination of several recipes I put together and it turned out to be a great, hearty, comfort food that would be wonderful to make for the upcoming fall and winter months. It's even better the next day as the flavors marry well together for additional surprises for your taste buds. It goes together very quickly and easily and I hope you enjoy it as much as my family and do.
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Using a large pot, cook ground beef, onion and garlic until beef is fully cooked and no longer pink. If meat is lower than the 93% fat and is greasy, drain, then return meat to the pot.
Add the tomatoes, tomato sauce, water from rinsing the cans, salt, pepper, chopped cabbage, and drained mushrooms. Add the fresh chopped up tomatoes. Stir well.
Bring to a boil, then reduce heat and simmer about 45 minutes until cabbage softens somewhat, stirring occasionally, being careful that the cabbage doesn't stick to the bottom of pan and burn.
Serve with garlic knots/bread or rolls and butter.

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