Time 1h35m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer. , Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix lightly but thoroughly. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce. , Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.
Time 2h20m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In a large, heavy pot combine the first 7 ingredients; bring to boil. Meanwhile make meatballs with beef, rice, Worcestershire sauce and add to pot; reduce heat to low and simmer for 2 hours. If desired, add raisins and cook an additional 15 minutes.
Yield 4 servings Number Of Ingredients 9 Steps:
Place ⅓ of cabbage in the bottom of a Dutch oven or large pot. In a bowl combine the meat, rice, onion, and pepper. Form the mixture into small meatballs and place ½ of the meatballs on top of the cabbage. Cover with ⅓ of cabbage, then place the rest of the meatballs over the cabbage. Cover with the remaining cabbage. Pour the brown sugar, tomato purée, vinegar and stock over the top of the layered cabbage and meatballs and bring the mixture to a boil. Reduce heat, cover, and simmer for ½ hour or until the meat is cooked through and the cabbage is tender. Serve warm.
Time 55m Yield 6 Number Of Ingredients 9 Steps:
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Time 30m Yield 5 Number Of Ingredients 8 Steps:
Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned. Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.
Time 2h Yield 4 servings Number Of Ingredients 18 Steps:
In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes. Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool. In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use. Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes. Preheat the oven to 350°F (180°C) for 45 minutes. Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature. Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf. Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up. Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling. Spoon the remaining tomato sauce over the cabbage rolls. Cover the dish tightly with foil and bake for 45 minutes. Enjoy!
Time 30m Yield 4-6 servings. Number Of Ingredients 9 Steps:
In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
In a large skillet, brown ground beef with the onions, peppers and garlic until beef is no longer pink and vegetables are tender; drain, if necessary. Add remaining ingredients, except for rice; stir well and bring to a boil. Reduce heat and simmer covered for 20 to 30 minutes, until cabbage is tender. Serve over prepared rice.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Brown beef and onion; drain. Add cabbage, tomatoes, brown sugar and vinegar; stir. Simmer for 30 minutes.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
In a large skillet, brown the ground beef and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the tomatoes, sugar, lemon juice, bay leaves, salt, pepper, and raisins. Bring to a boil, reduce heat, and cover. Simmer until the cabbage is to the desired tenderness-about 30 minutes. Serve with white rice (optional).
More about “unstuffed cabbage recipe by tasty”
Time 1h5m Yield 4 servings. Number Of Ingredients 9 Steps:
Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
