Description
A quick and easy one-pot version of traditional stuffed cabbage rolls, featuring ground beef, cabbage, rice, and tomatoes simmered to perfection.
Ingredients
- 1 pound lean ground beef (or ground turkey/chicken)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 head green cabbage, about 1 pound, chopped into bite-sized pieces
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups low-sodium beef broth
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 cup uncooked white rice
- Fresh parsley, chopped, for garnish
Instructions
- In a large Dutch oven or deep skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat.
- Add the chopped yellow onion to the pan with the beef and sauté for about 5 minutes until it softens. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the chopped cabbage, undrained diced tomatoes, tomato sauce, beef broth, paprika, oregano, thyme, salt, and pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, stirring occasionally, until the cabbage becomes tender.
- Stir in the uncooked white rice. Cover again and continue to simmer for about 20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
- Taste and adjust seasonings as needed. Serve hot, garnished with fresh chopped parsley.
Notes
- This recipe can be made with ground turkey or chicken for a leaner option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, ensure all canned ingredients are gluten-free certified.