Unstuffed Cabbage Rolls
This Unstuffed Cabbage Rolls recipe is an easy one-pot dinner. All of the goodness of traditional cabbage rolls but without the effort!
Servings 8
Ingredients
- 2 pounds lean ground beef
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 (28 ounce) can diced tomatoes undrained
- 1 (10 ¾ ounce) condensed tomato soup
- ¼ cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 bay leaf
- 12 cups chopped cabbage (chopped into 1-inch pieces) about a 2 to 2-¼ pound head of cabbage, cored and chopped
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Cook beef and onions in a 6 quart Dutch oven or large soup pot over medium high heat, crumbling beef as it cooks until beef is browned and no longer pink (about 7 to 8 minutes). Drain off fat.
- Add garlic and cook an additional 30 seconds, stirring constantly. Add diced tomatoes with juices, tomato soup, beef broth, Worcestershire sauce, salt, pepper, and bay leaf. Stir to combine.
- Add chopped cabbage and stir to combine. Bring to a boil. Reduce heat as necessary to maintain a simmer.
- Cover and simmer for 25 to 30 minutes (stirring occasionally), or until cabbage is tender. Remove and discard bay leaf. Season with additional salt and pepper, if desired.
- Sprinkle with chopped fresh parsley when serving, if desired.
Video
Notes
- Storage:
- Refrigerator: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
- Freezer: Freeze cooled leftovers in freezer-safe containers for up to 3 months. Allow to thaw in the fridge overnight before reheating.
- This recipe yields approximately 13 cups.