Typically I have used this Betty Crocker recipe for cabbage rolls. But this was by far is the easiest and tasty. It is all done in one pan. It also uses more of the cabbage as you don't need those "perfect" leaves.
Ingredients
0.5 tbsp olive oil
1 lbs ground beef
0.5 tsp chili powder
0.5 tsp garlic or garlic powder
0.5 tsp salt
0.25 tsp freshly ground black pepper
12 oz crushed tomatoes
7.5 oz tomato sauce or passata
Siracha - optional
1 tbsp white wine vinegar
0.13 cup light brown sugar
0.25 head green cabbage about 4-6 cups, chopped into 1-inch pieces
1 cups cooked rice (total amount is rice when cooked)
Instructions
Warm the oil in a large deep sided skillet or Dutch oven over medium-high heat. Add the beef, chili powder, garlic, salt, and pepper. Crumble the meat as it cooks.
When the meat has browned, about 8 minutes, add the crushed tomatoes, tomato sauce, vinegar, brown sugar. Stir to combine and bring to a boil.
Stir in the cabbage, reduce to simmer, and cover with lid. Cook until the cabbage is bright green, tender, and still slightly crisp, about 4-5 minutes.
Add in the cooked rice and simmer just until heated through about 2 minutes. Serve warm.
1 tbsp white wine vinegar
0.13 cup light brown sugar
0.25 head green cabbage about 4-6 cups, chopped into 1-inch pieces
1 cups cooked rice (total amount is rice when cooked)
Instructions
Warm the oil in a large deep sided skillet or Dutch oven over medium-high heat. Add the beef, chili powder, garlic, salt, and pepper. Crumble the meat as it cooks.
When the meat has browned, about 8 minutes, add the crushed tomatoes, tomato sauce, vinegar, brown sugar. Stir to combine and bring to a boil.
Stir in the cabbage, reduce to simmer, and cover with lid. Cook until the cabbage is bright green, tender, and still slightly crisp, about 4-5 minutes.
Add in the cooked rice and simmer just until heated through about 2 minutes. Serve warm.
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