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One-Pot Unstuffed Cabbage Recipe
🍽
TOTAL TIME: Prep: 15 min. Cook: 1 hour 20 min.YIELD:6-8 servings
Ingredients
TOMATO SAUCE:
1 large onion, chopped
1 medium head cabbage, coarsely chopped (about 8 cups)
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1/4 cup lemon juice
1/3 cup raisins
MEATBALLS:
1/2 cup uncooked long grain rice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
Directions
1.In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer.
2.Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix well. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce.
3.Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened. Yield: 6-8 servings.
Nutritional Facts
1 serving (1 each) equals 210 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 524 mg sodium, 28 g carbohydrate, 4 g fiber, 15 g protein.
🍵🍴
I used Progresso Tomato Basil Soup in place of Tomato sauce.
I skipped the lemon juice & raisins.
I added I package of dry onion soup mix and I egg to the meatballs.
I made ping pong ball size meatballs....didn't count them.
The meatballs can handle 1 cup of dry rice; I used a mixed rice variety.
Tastes as good as my Mama's stuffed cabbage.
If you make a half recipe, use the extra cabbage to make cole slaw for your next day's meal.
🍽
TOTAL TIME: Prep: 15 min. Cook: 1 hour 20 min.YIELD:6-8 servings
Ingredients
TOMATO SAUCE:
1 large onion, chopped
1 medium head cabbage, coarsely chopped (about 8 cups)
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1/4 cup lemon juice
1/3 cup raisins
MEATBALLS:
1/2 cup uncooked long grain rice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
Directions
1.In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer.
2.Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix well. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce.
3.Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened. Yield: 6-8 servings.
Nutritional Facts
1 serving (1 each) equals 210 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 524 mg sodium, 28 g carbohydrate, 4 g fiber, 15 g protein.
🍵🍴
I used Progresso Tomato Basil Soup in place of Tomato sauce.
I skipped the lemon juice & raisins.
I added I package of dry onion soup mix and I egg to the meatballs.
I made ping pong ball size meatballs....didn't count them.
The meatballs can handle 1 cup of dry rice; I used a mixed rice variety.
Tastes as good as my Mama's stuffed cabbage.
If you make a half recipe, use the extra cabbage to make cole slaw for your next day's meal.
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