2220
'Unstuffed' Cabbage Recipe
recipes

'Unstuffed' Cabbage

All the flavor of stuffed cabbage, without all the work

25
Prep Time
(MINUTES)
30
Total Time
(MINUTES)
6
Servings
4.4 of 5 (133 ratings) Review This Recipe | See All Reviews

Ingredients

  • 1 cup long-grain white rice, uncooked
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 6 cups chopped green cabbage
  • 1 pound ground chuck beef (80% lean)
  • 1 cup frozen chopped onion
  • 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground black pepper

Nutrition Information

316
Calories
9g
Total Fat
18g
Protein
Serving Size: 6 servings (1-1/3 cups each)
View Complete Nutrition Information >

Directions

  1. Place rice and broth in 3-quart saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
  2. Meanwhile, cook beef and onion in large skillet over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain.
  3. Add undrained tomatoes, tomato sauce, sugar and pepper to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together.
Nutrition Information close
Amount per Serving
Calories 316  
  % Daily Value*
Total fat 9 g 14%
Saturated fat 3 g 17%
Cholesterol 44 MG 15%
Sodium 619 MG 26%
Carbohydrate 39 g 13%
Dietary fiber 4 g 15%
Sugars 8 g
Protein 18 g
Vitamin A   7%
Vitamin C   58%
Calcium   9%
Iron   19%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
90 Reviews for 'Unstuffed' Cabbage
SORT BY
This is the best I have ever had, and without all the fuss of rolling cabbage leaves! A couple things I wanted to note, I did follow the recipe except for a few changes only because I knew there were a few key ing. missing. 1. Add cinn. when adding the pepper and tomotoes and let simmer together. Probably about 1/2 tsp, or more depending on taste. Believe me, it will not be overpowering and will bring out the flavors and is so good. 2. I added juice of 1 whole medium lemon as well. Add it to the sauce when ready simmer for 10 min. 3. 1-2 tsp of dried mint, believe me, it is so delish and adds a another layer of deliciousness! 4. oh and sub white sugar and use about brown sugar instead. 5. when doing the rice, don't use broth. Use 1 cup uncooked rice to 3 cups plain water. I used 1/2 to 3/4 head cabbage, much more than 6 cups. Cover and cook 20-22 minutes and it will be PERFECTLY done. 6. 1 TB. worchestire 7. use a can of diced tomatoes instead of stewed. SO GOOD!!
Anonymous,
Aug 17, 2014
This is the best I have ever had, and without all the fuss of rolling cabbage leaves! A couple things I wanted to note, I did follow the recipe except for a few changes only because I knew there were a few key ing. missing. 1. Add cinn. when adding the pepper and tomotoes and let simmer together. Probably about 1/2 tsp, or more depending on taste. Believe me, it will not be overpowering and will bring out the flavors and is so good. 2. I added juice of 1 whole medium lemon as well. Add it to the sauce when ready simmer for 10 min. 3. 1-2 tsp of dried mint, believe me, it is so delish and adds a another layer of deliciousness! 4. oh and sub white sugar and use about 1 TB of brown sugar instead. 5. when doing the rice, don't use broth. Use 1 cup uncooked rice to 3 cups plain water. bring to a boil, stir, then add the cut up cabbage on top. Cover and cook 20-22 minutes and it will be PERFECTLY done. 6. Last but not least, I added a splash or two of worchestire, probably 1 TB. SO GOOD!!
Anonymous,
Aug 17, 2014
followed directions, the cabbage wasn't nearly tender after 15 minutes, tried 5 more minutes and as i had feared, my rice was beginning to stick to the bottom and the cabbage still wasn't tender..i think there was not enough water in the rice to produce the necessary amount of steam (there was very little on the inside of my clear pot lid). tried combining it anyway, hoping to finish up the steaming process in the skillet with a heavy lid. finally achieved desired tenderness, only to be fairly disappointed with a bland, tomato-y dish.
Anonymous,
Jul 15, 2014
TRUST me.Yes these are good,but to make it better,heat together in a small saucepan..a little brown sugar and fresh squeezed lemon.Add your stewed tomato's.(I cut mine into smaller pieces)This flavor sets real well with your cabbage and meat.Another recipe besides this one,is to cook ground beef,then add to a small box of beef rice-a-roni as it cooks.Then add your chopped cabbage to your sauce mixture and cook til cabbage is the way you like it,and mix with beef/rice mixture.Your sauce can be,stewed tomato's,brown sugar and fresh squeezed lemon.Some add a pinch of cinnamon.I love this stuff!
soonerpam,
May 31, 2014
delicious and simple. a great new spin on a traditional favorite. thank you.
tray,
May 27, 2014
Made this tonight .used water instead of broth and cinammon instead of sugar.ABSOLUTELY DELICIOUS
Anonymous,
Apr 04, 2014
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