2 Pot Stove Top Unstuffed Cabbage Rolls |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love stuffed cabbage rolls but don't have the time or patience to stuff them. I usually make a casserole version in the oven but after fooling around with a few recipes I had on hand, I found this way much quicker and just as tasty. Makes a great busy weeknight dinner. I like to serve this with some warm bread or dinner rolls. Ingredients:
1 lb lean ground beef |
3 cups cabbage, chopped |
1/2 cup onion |
1 garlic clove, minced |
1 (10 1/2 ounce) can condensed tomato soup |
1 (8 ounce) can tomato sauce |
3/4 cup water, divided |
salt and pepper, to taste |
2 cups long grain rice, cooked |
Directions:
1. In one pot, cook rice; you will want to end up with 2 cups of cooked rice.
2. In the second pot, a medium dutch oven, brown ground beef, onion and garlic; drain if needed and return to pot.
3. Add your soup and sauce, 1/2 cup water, cabbage, salt and pepper to taste; stir well.
4. Cook over medium heat, covered, for 15-20 minutes or until cabbage is soft.
5. Stir occasionally and add remainder 1/4 cup of water while cooking, if sauce gets too thick.
6. Divide rice onto 4 plates; top with the beefy tomato cabbage mix.
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