Shortcut or Unstuffed Cabbage Rolls _lowres

Advocate staff photo by HILARY SCHEINUK -- Shortcut or Unstuffed Cabbage Rolls


Shortcut or Unstuffed Cabbage Rolls

Serves 6. This dish has the flavors of a cabbage roll, but it’s a lot less work because all the ingredients are put together in a casserole. Recipe is by Corinne Cook.

1 tablespoon vegetable oil

1½ pounds ground chuck

1 medium onion, chopped

1/3 cup chopped bell pepper

1 rib celery, chopped

2 garlic cloves, chopped

1 head cabbage, about 2½-3 pounds, rinsed, drained and cut into 1-inch dice

2 (8-ounce) cans tomato sauce

2/3 cup water

2 whole bay leaves

½ teaspoon dried oregano

Salt, black pepper and cayenne pepper to taste

2-2½ cups cooked rice

2 tablespoons chopped fresh parsley

1. Add vegetable oil to Dutch oven and cook meat until it’s no longer pink. Pour off fat and add chopped onion, bell pepper, celery and garlic. Cook until vegetables are tender.

2. Add chopped cabbage and cook, stirring occasionally, until tender; about 10 minutes.

3. Stir in tomato sauce, water, bay leaves, seasonings to taste and cooked rice. Bring to a slight boil, reduce heat, cover pot, and cook over low heat, for 20-30 minutes.

4. Remove whole bay leaves before serving. Stir in chopped fresh parsley or sprinkle over each serving.