Unstuffed Cabbage Rolls
Ingredients
- 2 tablespoons canola oil
- 1 pound 90/10 lean ground beef
- 1 large yellow onion
- 3 large garlic cloves
- 8 cups green cabbage
- 15 ounce tomato sauce
- 14.5 ounce diced tomatoes
- 1 1/4 cups water
- 3 tablespoons red wine vinegar
- 2 tablespoons light brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 8.58.8 ounce white rice
- 2 tablespoons parsley
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Instructions
- Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the beef, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes.
- Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Stir in the tomato sauce, diced tomatoes, water, vinegar, sugar, salt, and pepper until combined. Bring to a boil over medium-high heat.,Reduce the heat to medium and simmer, covered, stirring occasionally, until the cabbage is tender, about 15 minutes.
- Stir the uncooked rice into the mixture in the skillet until well combined. Cook, uncovered and stirring occasionally, until the rice is tender, about 2 minutes.,Remove from the heat. Stir in the herbs until combined. Garnish with additional herbs and serve.,Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original