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unstuffed cabbage skillet

68 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on Feb 7, 2015

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

prep time 25 Min
cook time 10 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 1 cup long grain rice, uncooked
  • 1 can (14 oz) chicken broth
  • 6 cups chopped green cabbage
  • 1 pound ground chuck
  • 1 cup frozen chopped onion
  • 1 can (14.5 oz.) stewed tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground black pepper
  • - salt to taste, if desired

How To Make unstuffed cabbage skillet

  • 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.
  • Step 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.
  • Step 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.
  • 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!

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