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Unstuffed Cabbage

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Juli Engel | Pedernales EC

“My German grandmother used to make kohlrouladen for me when I was a little girl,” Engel says, recalling traditional cabbage rolls. “I make [this dish] to mimic the tastes of childhood without all the time and trouble.”

1 medium green cabbage
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 1/2 pounds extra-lean ground beef
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon ground black pepper
4 cups cooked rice (optional)

1. Remove the outer leaves of the cabbage and cut out the core. Cut the cabbage in half lengthwise, then cut each half crosswise into thin slices.

2. Heat olive oil in a large pan on medium heat, then add the onion and sauté 5–7 minutes until soft. Add the garlic and continue to cook, stirring, for another minute.

3. Add ground beef and brown, breaking up the large pieces of meat while stirring. Drain excess fat from pan.

4. Add the cabbage, tomatoes, tomato sauce, apple cider vinegar, salt and pepper, and stir well to combine. Reduce heat, cover and simmer 45–60 minutes, stirring occasionally. Add up to 1/2 cup water if mixture appears dry.

5. Serve over rice, if desired.

Serves 6–8.

Cook’s Tip

Use fire-roasted tomatoes for extra flavor.

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