Unstuffed Cabbage Rolls

"Much easier dish than preparing cabbage rolls and they still have the same delicious taste!"
 
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photo by Anna M. photo by Anna M.
photo by Anna M.
photo by HardyBurnett photo by HardyBurnett
photo by clerk3marsha1 photo by clerk3marsha1
photo by Marc R. photo by Marc R.
photo by Paul Fifield photo by Paul Fifield
Ready In:
1hr
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • In a large dutch oven, brown the ground beef and onions. Drain.
  • Add the garlic and cook an additional minute.
  • Mix in remaining ingredients.
  • Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the rice is fully cooked and cabbage is tender.

Questions & Replies

  1. HOW MANY WEIGHT WATCHER POINTS
     
  2. What would the carbs be if the rice isn't used in the recipe?
     
  3. Can you substitutelage tomato soup for the tomato sauce
     
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Reviews

  1. I have made this over and over again in the past 2 years. I have made it like the original recipe states and I have done a few things to it also. I like rice.....but I do not like rice with this dish.You can completely leave it out if you wish. Its just a filler. It does take up allot of the juice if you do. If you do use it..... use more tomato juice instead of water. AKA one cup rice to 2 cups tomato juice. This is a tomato based meal. Plain water will cut down on the taste more and more. I have stopped using the rice all together. It does need to be in there I do not think. As for the ground beef. I have used different types such as lean and then not so lean. The best to use on this meal is Ground Chuck. I found this out the 5th time I made this. My family loves this. No matter how I might change it as long as I leave the rice out. LOL I make sure the canned tomatoes are a good brand. My favorite is the Furmano's. We all have our favorite brand and after trying this brand..... I will never go back to using anything else. The cabbage does not matter of course.... just cook it until its tender. As for the spices etc...... I do put more garlic it than it calls for. A teaspoon more pepper and a 1/2 more salt.........only if it needs more salt. That is when you taste it as it cooks to determine if it does. Sometimes mine does some times it doesn't. Make sure you cut the cabbage up in bit sized pieces. This is a great flavorful dish. If you want the rice......try cooking it as a side item and pouring the meal over it. Or even Noodles or someone mentioned mashed potatoes. They all sound good to me. I might try the mashed potatoes one day. And I love eating this dish even more than the first day! I have found if I have leftovers...... I can even can it. Made my day when I found that out because we always have to many leftovers all the times and when I found this one could be canned to be eaten a bit later that made it more delicious to me!
     
  2. Great recipe! Even my young son who doesn't like cabbage tore it up!!! I would recommend adding a bit more seasoning. More like 2 TABLESPOONS of salt and 2-3 teaspoons of black pepper. Perhaps even a teaspoon or two of onion and/or garlic powder. Additionally 12-14 ounces of beef or vegetable broth would be nice as the dry rice consumes about all the juice and makes it a little gummy.
     
  3. Great recipe! I made one change...instead of the head of cabbage, I used a small bag of the pre-shredded and cleaned cole slaw mix. Blended nicely and the cabbage taste was just perfect for me. Also saved me prep time!
     
  4. I have made this numerous times, and it makes a lot. If using raw rice, use 2 cans (14.5 oz.) of low-sodium beef broth. The raw rice will suck up the juice. This is truly a comfort food, and tastes the same as the Rolled Cabbage Rolls.
     
  5. I have made this a couple times and I love it... Will be making this a lot more!
     
    • Review photo by clerk3marsha1
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Tweaks

  1. I added a bell pepper and 1/2 cup Apple Cider Vinegar. Solved the too dry issue. This is fantastic. A new fav for us.
     
  2. I like it a little twangy, so I substituted white vinegar for the water, and added an extra 3/4 can tomato sauce.
     
  3. I took out the rice and I added a small can of tomato paste and about a tablespoon of sugar, just to knock the twang off the tomatoes a bit.
     
  4. I use only tomato soup and water.
     
  5. Add 1T cinnamon
     

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