Unstuffed Cabbage Rolls
By Anna Mae Kantor bluelady
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.
1 1/2 lb
lean ground beef (i use 93% lean)
onion (chopped fine)
minced garlic (quite heaped)
cabbage (solid head) chopped into inch pieces
diced tomatoes (14 1/2 oz. size) plus 3/4 can of water to rinse out cans, add to pot)
tomato sauce (add full can of water to rinse out each can, and add to pot)
pepper to taste
1 - 1 1/2 tsp
salt or to taste
mushroom pieces (drained) ( 8 oz. each) ( optional)
fresh tomatoes, (chopped)
1Using 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.
2Add the tomatoes, tomato sauce, water from rinsing the cans, salt, pepper, chopped cabbage, and drained mushrooms. Add the fresh chopped up tomatoes. Add rice and stir well.
3Bring 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.
4Serve with garlic knots/bread or rolls and butter.