03/04/2021
UNSTUFFED CABBAGE ROLLS ✨
INGREDIENTS – serves 4
· 1 Tbsp olive oil
· 1 small yellow onion, chopped (1 cup)
· 3 cloves garlic, minced (1 Tbsp)
· 1.5 lbs ground beef
· 1 (14.5 oz) can diced tomatoes**Optional
· 1 jar tomato sauce or pasta sauce [~24oz or 650mL]
· 1/2 tsp paprika
· 1/2 tsp dried thyme
· 1/2 tsp dried marjoram
· 2 tsp honey or coconut sugar
· Water or Chicken Broth to thin out* Optional
· Salt
· Pepper
· 1/2 small head green, napa or savoy cabbage, chopped in around 1-2 inch pieces (around 3-4 cups) *Napa is my preference
Garnish
· Juice from 1 lemon
· 2-3 Tbsp minced fresh parsley
🍃For vegetarians [or a heartier dish] – sub beef for 1 cup cooked rice and ~14 oz cooked red kidney beans🍃
Directions:
1. Heat olive oil in a deep skillet or a pot over medium-high heat.
2. Add in onion and saute 2 minutes, add garlic and saute 10 seconds longer. Push to one far side of the pan.
3. Add ground meat, season with salt and pepper.
4. Let meat brown on bottom about 3 minutes then continue to cook and break up, tossing occasionally, until cooked through, about 4 minutes longer.
5. Drain excess fat. Return to heat add in tomatoes, tomato sauce, paprika, thyme, marjoram, coconut sugar. Bring to a simmer.
6. Toss in cabbage, season with salt and pepper to taste, reduce heat to medium-low cover and simmer, tossing occasionally, until cabbage is tender, about 8-10 minutes. Cook longer for more tender cabbage.
7. **If adding cooked rice & beans do so here and stir in. Cook uncovered for additional 2-3 minutes.
8. Garnish with lemon juice & parsley