UNSTUFFED CABBAGE SKILLET

Ellen Bales

By
@Starwriter

I love stuffed cabbage, but it's such a hassle to make, so tedious. This dish combines all the same ingredients without the hassle! And it's quick and easy, not to mention tasty.
Recipe & photo: readyseteat.com
02-07-15


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Serves:

6

Prep:

25 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 c
long grain rice, uncooked
1 can(s)
(14 oz) chicken broth
6 c
chopped green cabbage
1 lb
ground chuck
1 c
frozen chopped onion
1 can(s)
(14.5 oz.) stewed tomatoes, undrained
1 can(s)
(8 oz.) tomato sauce
2 tsp
granulated sugar
1/4 tsp
ground black pepper
salt to taste, if desired

Directions Step-By-Step

1
Place the rice and broth in a 3-qt. saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
2
Meanwhile, cook beef and onion in large skillet over medium-high heat for 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
3
Add undrained tomatoes, tomato sauce, sugar and pepper (and salt) to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together and serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free