2 Pot Stove Top Unstuffed Cabbage Rolls Recipes

UNSTUFFED CABBAGE ROLLS IN A SKILLET

Steps:

• Place a large, deep skillet or saute pan (or Dutch oven) over medium heat. When the pan is hot, add about 1 tablespoon of vegetable oil or butter and then add the ground beef. Break up the beef with a spatula and cook, stirring, for about 2 to 3 minutes. Add the onion and continue cooking, stirring, until the beef is no longer pink and the onion is translucent.
• Add the cabbage to the ground beef mixture along with the stewed tomatoes, diced tomatoes, tomato sauce, sugar, and vinegar. Cook, stirring, for about 5 minutes or until the cabbage is slightly wilted.
• Add the water and rice to the beef and cabbage mixture. Reduce the heat to low, cover, and simmer until the rice is tender, or about 20 to 25 minutes. Add more water, if needed.
• Taste and add salt and freshly ground black pepper, to taste.

UNSTUFFED CABBAGE ROLL

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

UNSTUFFED CABBAGE ROLLS

Steps:

• 1. In a large skillet, heat olive oil over medium heat.
• 2. Add ground beef and onion and cook, stirring until ground beef is no longer pink and onion is tender.
• 3. Add garlic and continue cooking for 1 minute.
• 4. Add the chopped cabbage, tomatoes, tomato sauce, water, pepper, and salt.
• 5. Bring to a boil. Cover and simmer for 20 to 30 minutes or until the cabbage is tender.
• 6. Enjoy!

UN-STUFFED CABBAGE BOWLS

Steps:

• Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, paprika, beef broth and raisins, cover and cook high pressure 15 minutes.
• Quick release, add the rice and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
• Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
• Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.

2 POT STOVE TOP UNSTUFFED CABBAGE ROLLS

Steps:

• In one pot, cook rice; you will want to end up with 2 cups of cooked rice.
• In the second pot, a medium dutch oven, brown ground beef, onion and garlic; drain if needed and return to pot.
• Add your soup and sauce, 1/2 cup water, cabbage, salt and pepper to taste; stir well.
• Cook over medium heat, covered, for 15-20 minutes or until cabbage is soft.
• Stir occasionally and add remainder 1/4 cup of water while cooking, if sauce gets too thick.
• Divide rice onto 4 plates; top with the beefy tomato cabbage mix.

UNSTUFFED CABBAGE CASSEROLE

Steps:

• Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

CABBAGE ROLLS FOR 2

Steps:

• In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside.
• Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink.
• Stir in the rice, Worcestershire sauce, mustard and egg. Mix well.
• Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut.
• Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides.
• Beginning from the cut end, roll up to completely enclose the filling.
• Place seam side down in a greased baking dish.
• Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired.
• Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.

UN-STUFFED CABBAGE ROLLS

Steps:

• 1. In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute.
• 2. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.