Everyone loves a good cabbage roll, but they are a little complicated and time consuming, and who has time for that these days? Here is a recipe that hits all the flavor notes without all the fuss. Perfect for cold damp winter evenings.
Unstuffed Cabbage Rolls
Ingredients:
TOMATO SAUCE:
- 1 large onion, chopped
- 1 medium head cabbage, coarsely chopped (about 8 cups)
- 1 can (28 ounces) diced tomatoes, undrained*
- 1 can (8 ounces) tomato sauce*
- 1 cup water
- 1/4 cup lemon juice*
- 1/3 cup raisins
MEATBALLS:
- 1/2 cup uncooked long grain rice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. lean ground beef
Directions
- In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer.
- Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix lightly but thoroughly. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce.
- Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.
*Cook’s Notes: I use cider vinegar instead of lemon juice and crushed tomatoes instead of diced and sauce (less salt). I also like to add sliced or diced carrots to my tomato sauce for extra flavor and nutrition. If you like, you could use ground pork or bison instead of beef or a combination of meats.
