Saturday, February 8, 2014

Unstuffed cabbage rolls


    Unstuffed Cabbage
  • 1 tablespoon olive oil
  • 1 1/2 to 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon cider vinegar or wine vinegar
  • 1/2 teaspoon ground cinnamon
  • dash nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt


In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute.Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.


  1. I made this recipe. Of course, I made a few changes, using what I had. I used one can of stewed tomatoes and one can of tomato sauce. I also added a tablespoon or so of brown sugar. When it was done I have to say it was very good. Took me several days but "I ate the WHOLE thing". Maybe reminded me of goulash, but so much better with the cabbage instead of the pasta.

  2. I must have thought I would really like this recipe, I noticed I had posted it three times over a year's time. I'm glad I finally tried it. I will be having it again but I will try not to post it again. I deleted the other two posts. They were the exact same recipe. Guess I need to pay more attention.