A while back a friend on Facebook posted about preparing cabbage rolls. While I wanted to make them, too, there are just way to many steps involved for a cabbage dish I wasn't sure anyone in my family but myself would appreciate.
Flash forward to a couple weeks ago, a friend on Facebook posted a link to unstuffed cabbage rolls. Genius. Now, we're talking. I whipped up these unstuffed cabbage rolls, adding red wine vinegar to the original recipe.
The verdict: we loved this meal. Well, Jeff, Penny and I did and we ate it for two dinners in a row. I couldn't believe it. The husband is not a big fan of cabbage or eating the same dinner back-to-back. Lucy, however, couldn't get past the mere sight of cabbage in her bowl.
Next time I might add a dash of paprika in keeping with the Eastern European heritage of the dish. You could easily add rice, provided you added more water along with it.
Next time you are searching for old school style comfort food, I hope you think of unstuffed cabbage rolls. I certainly will.
Unstuffed Cabbage Rolls
Serves 6 to 8
1 tablespoon extra virgin olive oil
2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small to medium-sized cabbage, chopped, making sure to remove the hard stem that runs up the middle
2 cans (14.5 ounces each) no salt added diced tomatoes, not drained
1 can (8 ounces) added tomato sauce
1 tablespoon red wine vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon pepper
In a large skillet, heat oil over medium heat. Add ground beef and onion and cook, stirring, until beef is no longer pink and onion is tender.
Add garlic and continue cooking for one minute.
Unless your skillet is big enough to accommodate all the other ingredients, transfer the beef mixture to a large pot or stock pot before adding the other ingredients.
Add the cabbage, tomatoes, tomato sauce, red wine vinegar, water, salt and pepper. Bring to a boil. Cover and simmer for 20 to 30 minutes or until cabbage is tender.