Cabbage is an underrated vegetable. It’s not sexy like romaine or spinach. It’s inexpensive and common. But, boy, does it pack a nutritional punch! Cabbage is low in calories and high in Vitamin C, dietary fiber and folate. And it certainly does not have to be boring!
I have only a few dishes in my recipe box that call for cabbage, but it’s a make-or-break ingredient so I buy a head even though I often end up throwing away a good chunk of it. (No, bagged cabbage won’t work. Yes, I asked my neighborhood grocery store if they would sell me a smaller cut, but no beans.)
So in an effort to avoid waste and capitalize on the health benefits of cabbage, I started searching for new recipes to add to my meal rotation. Cabbage rolls came up frequently, but seemed unlikely my kids would eat them. This recipe, however, has all the yummy goodness of cabbage rolls without the mess. One pan does it all and the kids gobble it up!
Do you cook with cabbage? Is there a cabbage-based meal you especially enjoy? I’d love to know — please share in the comments below! — v.
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One-Pan Unstuffed Cabbage Rolls
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 head of cabbage, chopped
- 1 can (8 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups water
- 1 cup extra long grain rice
- 1/2 cup shredded cheddar cheese
- Sour cream, optional
Directions
- Step 1 In a large pan, brown ground beef until no longer pink. Add onion and garlic, and continue cooking until translucent. Season with salt and pepper.
- Step 2 Add cabbage, tomato sauce, diced tomatoes, water and rice to pan. Stir to combine, then cover, reduce heat and simmer for 20-25 minutes until rice is soft and cooked through.
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Step 3
Top with shredded cheese and serve with a dollop of sour cream. Enjoy!
This recipe is adapted from Smile Sandwich.
