Unstuffed Cabbage Rolls

Kathy Sterling


I found this recipe on Facebook, but the person who posted it did not know where it originated. I made a few changes for my taste.

My 14 year old grand daughter was over helping me cook and we made this recipe. She saw all the great ingredients that she liked put into it (except the cabbage, or so she thought).

When is was ready and I served me some she said "Can I try a bite?"
WOW, really? She never says that. Guess what, she had 2 helpings and loved it.

So that just goes to show you how good it is.

★★★★☆ 5 votes
6 to 8
35 Min
40 Min


1 1/2 lb
ground beef i used 80/20 so there would not be much grease
1 large
onion, finely chopped
1/2 c
green onion tops, finely chopped
1 Tbsp
garlic, minced
1 medium
green cabbage, chopped
2 can(s)
diced tomatoes with garlic & onions (14.5 oz each)
1 can(s)
tomato sauce (8 oz)
1 tsp
black pepper
1 tsp
3 Tbsp


1In a large skillet, brown ground beef, onions and garlic and continue to cook until meat is no longer pink.
2Add cabbage, diced tomato's, tomato sauce, salt, pepper and parsley. Simmer over a medium heat until cabbage is tender.
3I served mine over cooked white rice. I also added the left over ingredients to some vegetable soup I was making, and it was delicious.

About this Recipe

Course/Dish: Beef, Side Casseroles
Other Tag: Healthy