Tuesday, June 17, 2014

Unstuffed Cabbage Rolls


I have never tried stuffed cabbage rolls out of my kitchen.  It's hard to get the husband and kids on board to eat lettuce, let alone cabbage. One year I was so excited about growing cabbage in the garden,  but I was the only one who would eat it. I tried a new recipe last night, Unstuffed Cabbage Rolls, it is super easy, fast, and very filling. It's a great recipe to try summer time, and enjoy the rest of your evening with the kids.



I cut up a small onion from our garden, sauteed in the pan until transparent.  I added one pound of hamburger with simple seasonings, sea salt, pepper, and garlic salt.



Since I was making this recipe for my lunches at work, and knew one pound of hamburger would make four servings for me, I chopped up 16 ounces of cabbage to add to my hamburger mixture after it was browned.




I added the chopped cabbage to my browned hamburger.  I also added about 1/2 cup of water.  Cover and let the vapors help cook the cabbage, and stir occasionally.





 The cabbage is starting to cook down. Keep stirring occasionally. I added tomato paste mixed with water, this gave a little more flavor to this simple dish.  Add some sea salt and pepper to season.




Dinner was served for me, and three other helpings were now ready for my other meals for work.  I think this meal is something the whole family will like! I divided my meals into separate tupperware, and I am taking it to work with me! 

Unstuffed Cabbage Rolls
1 lb . hamburger
16 oz cabbage
Small onion
Tomato paste
Water
Garlic, sea salt,  pepper to taste

PRINT RECIPE HERE 

I linked up to Meal Plan Monday #35.
QuickEdit
Crystal Kellner
8 Comments

8 comments:

The Backroad Life said...

Looks yummy! I will have to try this!

Lana's LIfe said...

What a simple but yummy way to use our hamburger!

Kelly || Old Blue Silo said...

I have never really taken much interest in cabbage but I think you may have just changed that!!! :) These look delISH :)

Unknown said...

Thank you. Tried this recipe tonight and it was quick and
delicious!

Terry Quickcook said...

I have to agree with Kelly. I usually don't care for cabbage but I received one in my produce box and low and behold I found your recipe. It was quick, easy and tasty!

Aubrey said...

When do you put in the tomato paste ?

Pam Shadrix said...

How much tomato paste did you use?

Mikey said...

My sister in law has been making her version of this for many years. She calls it Cabbage Casserole. It replaces all the labor of making stuffed cabbage rolls which we refer to as a "Cabbage Dolma" in Armenian cooking.
1 can petite diced tomatoes (14.5 oz)
1 can tomato sauce (same size)
1 small head of cabbage (chopped)
1 tsp salt and pepper
½ cup uncooked rice
1 pound hamburger meat
1 onion

Brown the meat in a skillet and drain the fat. Add chopped onion and cook a little more.
Place ALL the tomatoes & sauce into a bowl and add ½ can water. Stir well.
Add half the tomatoes into the meat mixture, also add the rice and ½ cup water into the meat mixture. Blend well and set aside.

Take a 9 by 13 inch casserole dish and layer half of the chopped cabbage in the bottom. I use an oven proof glass dish.

Spread the meat mixture evenly over the cabbage layer
Cover meat layer evenly with the remaining cabbage.
Now top the cabbage layer evenly with the rest of the tomatoes.

Cover with foil and bake for an hour at 375 until cabbage is soft.
Sometimes I go over an hour, like an hour and a half. Add a little more water if it gets too dry. Usually not necessary. We like to eat this with cornbread. It's healthy!