Cabbage Rolls - No Roll
Easier than traditional Cabbage rolls. Great for quick meals and leftovers. One-pan comfort food.Difficulty: Beginner
Servings 8
Equipment
- Large Skillet with Deep Sides
- Medium Pot, for Rice
INGREDIENTS
- 2 lb. Ground Beef
- 2 cans Petite Diced Tomatoes - 14.5 oz. each
- 1 can can Tomato Sauce - 14.5 oz.
- ½ Green Cabbage - chopped
- 2 cups Cooked White Rice
- ¼ cup Light Brown Sugar
- 2 Tbsp. White Wine Vinegar
- 1 Tbsp. Olive Oil
- 1 tsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp. Kosher Salt
- ½ tsp. Black Pepper
INSTRUCTIONS
- Fully cook Rice according to package directions.
- Heat the Olive Oil in a large deep skillet over medium-high heat.
- Add the Ground Beef, Chili Powder, Garlic Powder, salt, and Black Pepper.
- Cook, breaking up the Beef, until browned.
- Stir in the Tomatoes, Tomato Sauce, Vinegar, and Brown Sugar.
- Bring the mixture to a gentle boil.
- Add the chopped Cabbage, reduce the heat to low, and cover.
- Cook for 4–5 minutes until the Cabbage is tender but still slightly crisp.
- Stir in the Cooked Rice and simmer for 2 more minutes until heated through.
- Serve warm and enjoy.
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