Cabbage Rolls are one of my most favorite meals. Unfortunately, I may be the only one in this house who feels this way, which is OK; we’re not all going to like the same thing. I also think cabbage rolls can be a preferred meal and so when I do cook them, I usually cook them in bulk and have them as leftovers when my husband is out of town.
Deconstructed Cabbage Rolls are great if you don’t love rolling cabbage or want something quick on the skillet. It’s just a few chops and you’re simmering on-top of the oven for the remainder of the time. Plus it’s suuuuper flavorful and being that we’re tip-toeing into the fall season, this recipe would fit great in your weekly menu.
- 1 pound lean ground beef
- medium onion, chopped
- 1 garlic clove, minced
- 1 small cabbage, chopped
- 2 cans (14.5-ounce) diced tomatoes
- 1 can (8 oz) tomato paste
- ½ cup water
- salt and pepper, for seasoning
- Add 1 tablespoon of olive oil to a large skillet over medium heat. Next add ground beef and onion and allow to cook until meat is no longer pink. Throw in garlic clove and let saute for 1 minute.
- Slowly add cabbage, diced tomatoes, tomato paste and water to skillet. Combine by stirring until everything is blended well. Bring to a boil. Lower heat to simmer and allow to cook for 20-30 minutes, depending on how cooked-through cabbage is.