Unstuffed Cabbage Rolls

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2 tablespoons canola oil

1 pound 90/10 lean ground beef

1 large yellow onion, chopped

3 large garlic cloves, minced

1 small head (about 1 1/4 pounds) green cabbage, chopped (8 cups)

1 (15-ounce) can tomato sauce

1 (14.5-ounce) can diced tomatoes

1 1/4 cups water

3 tablespoons red wine vinegar

2 tablespoons packed light brown sugar

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 (8.5 to 8.8-ounce) package microwavable white rice

2 tablespoons chopped fresh dill and/or parsley, plus more for garnish

Instructions

Brown the beef, onion, and garlic: Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the beef, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes.

Add cabbage, tomatoes, and seasonings and simmer: Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Stir in the tomato sauce, diced tomatoes, water, vinegar, sugar, salt, and pepper until combined. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the cabbage is tender, about 15 minutes.

Add the rice and garnish: Stir the uncooked rice into the mixture in the skillet until well combined. Cook, uncovered and stirring occasionally, until the rice is tender, about 2 minutes. Remove from the heat. Stir in the herbs until combined. Garnish with additional herbs and serve. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 485 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 0 g
• Cholestérol: 76 mg
• Sodium: 1387 mg
• Glucides Totaux: 43 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 17 g
• Protéines: 29 g