The flavors of stuffed cabbage are a comfort to me – but the many prep steps… not so much. So I broke the recipe down into its parts, cooked it up as a one-dish meal and made it simple and delicious. This is so good, I know people who think they don’t like cabbage will like it. And it just seems to feed an army. Make some, freeze half, and you’ve got another meal for later in the month.
Prep time: About 10 minutes
Cook time: About 35 minutes
1 1/4 pounds Laura’s 96% Lean Ground Sirloin
1/4 pound sweet Italian sausage (loose or removed from casing)
1 onion, chopped
1 cup rice
1 1/2 cups water
2 (15-ounce) cans stewed tomatoes
1/2 head cabbage, core removed, leaves thinly sliced
1 tablespoon dried dill
1/4 cup cream
1/4 teaspoon allspice
3 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 cup water (if needed)
1. Place beef and sausage into deep stockpot. Add onions and heat over medium-high heat, stirring to break up ground beef and sausage. Cook until all pink is gone and onions are softened, about 10 minutes.
2. Add rice and 1 1/2 cups water to pot. Add tomatoes and all juice from tomatoes. Stir well. Bring all to boil. Cover, reduce heat to low and cook 15 minutes.
3. Stir sliced cabbage into pot. Cook 5 minutes
4. Uncover. Stir in dill, cream, allspice, brown sugar and vinegar. If pot looks too dry, add extra 1/2 cup water. Cover and cook an additional 5 minutes.
Note: This dish holds well, and like any stew, gets better overnight. Reheat in microwave or add a bit of water and reheat, covered, in stockpot over low heat.
Nutrition Information per serving (about 1 1/4 cups):
Calories 305; Calories from Fat 81 (26% from Fat); Fat 9g; Saturate Fat 4g; Cholesterol 53mg; Sodium 403mg; Carbohydrate 36g; Fiber 3g; Protein 21g; Vitamin A 6%; Vitamin C 51%; Calcium 8%; Iron 27%
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