Cabbage Rolls _lowres

Advocate staff photo by TRAVIS SPRADLING --- While locally grown cabbage is still available, use the leaves to make tasty Cabbage Rolls.

“Unstuffed” Cabbage

Serves 6. Recipe is adapted from a Hunts Tomato products recipe. Corinne Cook says this is a simple version of cabbage rolls with similar flavor.

1 cup long-grain white rice, uncooked

1 (14-oz.) can reduced-sodium chicken broth

6 cups chopped green cabbage

1 lb. ground chuck beef (80 percent lean)

1 small onion, chopped

¼ medium bell pepper, chopped

1 garlic clove, chopped

1 (14.5-oz.) Hunt’s Stewed Tomatoes, undrained

1 (8-oz.) can Hunt’s Tomato Sauce

2 tsps. sugar

Salt, black pepper and cayenne to taste

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 15-20 minutes or until rice and cabbage are 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. Drain off fat. Add bell pepper and garlic. Cook until vegetables are tender; stirring occasionally.

3. Add undrained tomatoes, tomato sauce, sugar, salt 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.