I remember my mother teaching me the long process of making cabbage rolls every New Year’s Day. I continued this tradition in my young adult life. I love have the tradition and flavors of cabbage rolls once a year, but I hate the process, so I came up with a stove top simple way to create an old fashion favorite. My family loves it and I get to spend more time with the family celebrating instead of in the kitchen.
Brown 2 pounds of meat of choice and add chopped onion and garlic. Add basil, oregano, salt, and black pepper.
When meat is browned, drain fat. In large dutch oven, add meat, cans of tomatoes, water mix together well.
Add raw minute rice, and chopped cabbage to the meat mixture and bring to a boil; reduce heat to med, simmer covered until rice and cabbage is tender. Remove lid and cook for 5 minutes until most of the liquid is dissolved. Stirring occasionally.
NOTE: If you are adding the 2 cups of pre-cooked rice, you would just combine rice and cabbage to the meat mixture mixing well. Heat the mixture on med heat UNCOVERED, stirring occasionally until cabbage is tender and most of the liquid is dissolved.