Growing up, one of my very favorite dishes was my Nana’s cabbage rolls. They were the perfect meal, but usually only saved for special occasions like birthdays and Christmas because they literally took ALL DAY to make! I loved sitting by her side when I was young watching her steam the cabbage, prepare the stuffing and then she would patiently show me how to roll up each cabbage roll individually. It was truly an art, and she was (and is) the greatest cook I know! Savory, warm and FULL of home cooked love and goodness, they were worth it! Now, when I get the craving for cabbage rolls (but don’t have all day to slave in the kitchen) I turn to this deconstructed version…. they still pack in all the flavor of Nana’s recipe, but are done a lot faster, and you can’t beat that!!
Unstuffed Cabbage Rolls
What you need:
1 small head of cabbage (chopped)
1.5 pounds of lean ground beef
2 cups of cooked rice (white or brown)
1 16 oz. jar of your favorite tomato sauce
1 can of diced tomatoes
1 large onion (diced)
2 gloves of garlic (minced)
1 tbsp of olive oil
3/4 cup chicken broth
salt and pepper to taste
Directions
In a large oven proof skillet, heat oil and add hamburger and onion, saute until meat is no longer pink, drain fat. Add cooked rice, garlic, tomatoes and tomato sauce and bring to a boil. Add chopped cabbage, chicken broth and salt and pepper. Stir until cabbage wilts. Cover skillet with oven proof lid or tin foil, place in oven and cook for 2 – 3 hours at 300 degrees.
Great served with crusty bread!
