unstuffed cabbage
This is adapted from a Family Circle recipe. If you like Stuffed Cabbage Rolls, you'll LOVE this. I have made this low-sodium, but you can make alterations to add that salty flavor.
prep time
15 Min
cook time
1 Hr 30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1-1.5 pound ground beef (can add hot italian sausage, removed from casings for added flavor)
- 1 medium yellow onion, sliced thinly (i use a mandolin)
- 1 tablespoon minced garlic
- 2 cans no salt added diced tomatoes with juice (14.5 oz)
- 1 can tomato paste (6oz)
- 1 can no salt added tomato sauce (8 oz)
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 bags shredded cabbage with carrots (for coleslaw)
- - i add cayenne pepper for kick (optional)
- 1 cup water
How To Make unstuffed cabbage
-
Step 1In a large stock pot, brown ground beef (and Italian sausage, if using it) until no longer pink. Drain fat. Stir in onion and cook for 4 mins. Add garlic and cook for 1 min.
-
Step 2Add diced tomatoes, tomato sauce, and tomato paste. Add water and all seasonings. Simmer for 5 mins. Add cabbage and simmer, covered, for 90 mins., stirring occasionally.
-
Step 3Some people prefer to add rice as is true to Stuffed Cabbage Rolls. Some serve over mashed potatoes. I prefer to eat mine as a soup or stew.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes