Unstuffed Cabbage Dinner Recipes

ONE-POT UNSTUFFED CABBAGE

Steps:

• In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer. , Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix lightly but thoroughly. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce. , Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.

UNSTUFFED CABBAGE DINNER

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Add the onion, an d season with garlic powder and pepper; cook and stir until the beef is evenly browned. Drain off the excess grease.
• Pour the beef broth and onion soup mix into the skillet with the beef, and stir to blend. Bring to a boil, then add the rice, cabbage and vegetable juice cocktail. Stir together, then cover and simmer over low heat for 30 minutes, or until the rice is tender and the liquid is absorbed.

SIMPLY DELICIOUS UNSTUFFED CABBAGE SKILLET

Steps:

• In a large skillet, brown ground beef with the onions, peppers and garlic until beef is no longer pink and vegetables are tender; drain, if necessary.
• Add remaining ingredients, except for rice; stir well and bring to a boil.
• Reduce heat and simmer covered for 20 to 30 minutes, until cabbage is tender.
• Serve over prepared rice.

UNSTUFFED CABBAGE

Steps:

• In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.

UNSTUFFED CABBAGE SKILLET DINNER

Steps:

• white rice may be substituted
• **Rich stock in the amount of 2 1/2 cups may be substituted, however, OMIT THE WATER then. If you like a tomato base, you can substitute 1 can (8 oz) of tomato sauce and 1.5-2 cups of water for the stock/water. If you do this, you may have to add more water if the rice is not cooked-I did not test it with this.
• Heat a large heavy skillet over medium-high heat.
• Add the ground beef, onion and mushrooms. Brown meat well, draining off any excess fat.
• Add the 2 tubs of stock gel and the water. Bring to a boil and add the rice, garlic powder and pepper; stir. Stir in the shredded cabbage.
• Reduce heat to simmer. Cover and cook for 35-45 minutes or until rice is done and water is absorbed. I would caution checking the water periodically and adding water as necessary so that the rice cooks-brown rice can be tricky this way. Even if you add too much water, the brown rice will absorb it eventually. As I mentioned, white rice may be substituted, and it has a shorter cook time.
• Dish is done when rice is cooked and all water is absorbed. Serve with a dollop of sour cream on top.

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 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.