Everything cooks in 1 pot ~ you can serve it as-is, or over white rice. It's more like a very thick soup, or stew and is a great, inexpensive dinner !** It's not necessary, but if you want to add a side dish, a green salad or winter fruit salad is nice. **
UN-STUFFED CABBAGE ROLLS
1-1/2 to 2 lbs. extra-lean ground beef (I use 96/4 ground sirloin)
1 TB extra virgin olive oil……………………….....1 white or yellow onion, chopped
1 TB chopped or minced garlic………………......1 small cabbage, chopped
1-2 carrots, shredded……………………………....1 tsp. Balsamic vinegar
2 cans diced tomatoes (I like with Italian seasoning), plus the liquid in cans
1 can (8 oz.) tomato sauce…………………….......1/4-1/2 cup water
1 tsp. ground black pepper……………………......2 tsp. Kosher salt
1-2 TB fresh parsley, chopped (reserve some to sprinkle on top as a garnish later)
Optional: 1-2 cups cooked white rice (prepared per package instructions)
TIP: I used my food processor to shred the carrots, chop the onions and parsley; and then pulsed the cabbage in there too.
***
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is lightly browned and onion is translucent. Stir in the garlic and cook another minute or so.
Add the rest of the ingredients and bring to a boil. Lower burner to simmer, cover and cook for 20-30 minutes, or until cabbage is tender. I like to serve this in big bowls with some chopped parsley on top ** If you want to serve it with rice, put the rice into the bowls and then the Un-stuffed Cabbage on top. ** Serves 4-6