Unstuffed Cabbage Rolls in a Skillet
If you love cabbage rolls but hate the fuss, our skillet unstuffed cabbage dinner is an excellent choice and a one-pot wonder your family will love.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1to 1 1/2 pounds lean ground beef (at least 85 percent lean)
- 1large onion, chopped
- ½medium head of cabbage (about 1 pound), shredded or chopped
- 1(14.5-ounce) can stewed tomatoes
- 1(14.5-ounce) can diced tomatoes
- 1(8-ounce) can tomato sauce
- 1tablespoon sugar, or to taste
- 3tablespoons apple cider vinegar
- ¾cup water
- ¾cup long-grain white rice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Step 1
Place a large, deep skillet or saute pan (or Dutch oven) over medium heat. When the pan is hot, add about 1 tablespoon of vegetable oil or butter and then add the ground beef. Break up the beef with a spatula and cook, stirring, for about 2 to 3 minutes. Add the onion and continue cooking, stirring, until the beef is no longer pink and the onion is translucent.Step 2
Add the cabbage to the ground beef mixture along with the stewed tomatoes, diced tomatoes, tomato sauce, sugar, and vinegar. Cook, stirring, for about 5 minutes or until the cabbage is slightly wilted.Step 3
Add the water and rice to the beef and cabbage mixture. Reduce the heat to low, cover, and simmer until the rice is tender, or about 20 to 25 minutes. Add more water, if needed.Step 4
Taste and add salt and freshly ground black pepper, to taste.