Unstuffed Cabbage Rolls (Meat, Rice)
Unstuffed cabbage rolls contain all the ingredients typically used to make cabbage rolls but, thanks to easy preparation method, take just 30 minutes to prepare! Perfect as a speedy, nutritious family meal.
Servings 6 servings
Calories 337kcal
Equipment
- Large skillet with lid
Ingredients
- 1.1 pounds ground meat approx. 7% fat
- 10.58 ounces savoy cabbage chopped
- ½ cup short grain rice such as risotto rice, 3.88oz
- 1 large onion finely chopped
- ⅚ cup tomato passata 7oz
- 1¾ cups vegetable or chicken stock
- 1 bay leaf
- ⅔ teaspoon onion granules
- 2 tablespoons olive oil
- Pepper to taste
Instructions
- In a saucepan combine the rice with 140 ml of the vegetable stock (approx. ½ a cup), cover, bring to the boil then simmer until all the liquid has been absorbed (approx. 5 minutes).
- Meanwhile start preparing the other ingredients. In a large pan heat up the oil, add the bay leaf and onion and cook gently for 3 minutes until softened. Add the meat and cook for 2-3 minutes breaking up the larger pieces.
- Add the cabbage and stir through. Then add the partly cooked rice, passata, remaining stock, onion granules and plenty of pepper. Stir thoroughly, cover and cook over a medium heat for about 10 minutes, until the cabbage has softened but still has some crunch, stirring occasionally.
- Remove from the heat, adjust the seasoning if needed and serve with freshly chopped parsley or dill.
Notes
- Be generous with pepper, but do not add salt until your unstuffed cabbage is cooked (you may not need to add any).
- This recipe works with turkey, beef or pork.
- I recommend using savoy cabbage or pointed cabbage (both cook very quickly).
- Cooking times: These can vary according to the kind of cabbage you use, how finely you chop it as well as personal preference. Savoy cabbage tends to soften quite quickly but if you use regular white cabbage you might need to cook the mixture a little longer. Chop the cabbage into small pieces if you want it to cook quickly.
- Extras: I kept this recipe simple but you can use a little marjoram, thyme, tarragon or garlic if you like.
- Best served immediately. Leftovers can be refrigerated for up to 3 days. If the mixture thickens add a little water to loosen it.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 23g | Protein: 17g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 367mg | Potassium: 527mg | Fiber: 3g | Sugar: 4g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 3mg