Unstuffed Cabbage Roll (Printer-Friendly)

Savory unstuffed cabbage rolls with ground beef, rice, and tangy tomato sauce for a comforting meal.

# What You’ll Need:

→ Protein

01 - 1 pound ground beef (85% lean)

→ Vegetables

02 - 1 medium onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 medium head cabbage (about 2 pounds), chopped into 1-inch pieces
05 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Canned Goods

06 - 1 can (14.5 oz) diced tomatoes, undrained
07 - 1 can (15 oz) tomato sauce
08 - 2 tablespoons tomato paste

→ Grains

09 - 1 cup uncooked white rice

→ Liquids

10 - 2 cups beef broth
11 - 1 tablespoon Worcestershire sauce

→ Seasonings

12 - 2 tablespoons brown sugar
13 - 1 teaspoon paprika
14 - 1 teaspoon dried thyme
15 - 2 bay leaves
16 - Salt, to taste
17 - Ground black pepper, to taste

# Steps to Follow:

01 - In a large skillet or Dutch oven, brown ground beef over medium-high heat until fully cooked and no pink remains, about 5-7 minutes. Break meat into small pieces and drain excess fat, leaving one tablespoon for flavor.
02 - Add diced onion to the browned beef and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
03 - Incorporate chopped cabbage into the meat mixture and cook for 5 minutes, stirring occasionally, until cabbage begins to wilt.
04 - Add diced tomatoes with juice, tomato sauce, tomato paste, uncooked white rice, beef broth, brown sugar, Worcestershire sauce, paprika, thyme, bay leaves, salt, and pepper. Stir thoroughly to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes until the rice is tender and liquid is mostly absorbed. Stir occasionally to prevent sticking. Remove bay leaves before serving.
06 - Allow the dish to rest for 5 minutes to let flavors meld. Garnish with fresh chopped parsley before serving.

# Helpful Hints:

01 - For gluten-free preparation, use gluten-free Worcestershire sauce and verify broth ingredients.
02 - Avoid overcooking cabbage to maintain a tender yet firm texture.
03 - Leftovers can be refrigerated up to 4 days or frozen for up to 3 months, reheated gently with added broth for moisture.

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