Start to Finish: 60 to 90 minutes
Difficulty Level: Intermediate
The cabbage roll offers endless possibilities, as you can easily create a filling that fits your specific taste. Often containing ground beef or turkey, the process for wrapping individual cabbage rolls can become quite tedious. You can create your own lazy man's cabbage rolls by avoiding the unnecessary prep work and tossing the necessary ingredients into the skillet. This recipe is adapted from iFoodReal.
- Extra-virgin olive oil
- 1 large sweet onion
- 2 pounds ground beef or turkey
- 3 pounds cabbage
- One 15-ounce can tomato sauce
- Two 14.5-ounce cans diced tomatoes
- 1 cup brown rice
- 1 1/2 cups water
- 2 teaspoons salt
- 1/2 teaspoon pepper
Place a large skillet onto your burner set to medium heat. Add a few tablespoons of extra-virgin olive oil to coat the bottom of the skillet. Chop the onion finely and place the pieces into the skillet.
Allow the onion to cook for 3 to 5 minutes while stirring occasionally. Add your ground beef or turkey. Allow the meat to cook for 10 minutes while stirring occasionally.
Turn the skillet to a low heat. Coarsely chop the cabbage before adding it to the meat and onion mixture. Cook for another 3 to 5 minutes to soften the cabbage.
Add the tomato sauce, diced tomatoes, brown rice and water. Stir the mixture thoroughly to ensure that the ingredients have been evenly distributed throughout the skillet. Sprinkle the mixture with salt and pepper.
Turn the skillet to a high heat and bring the mixture to a boil. Cover the skillet and reduce the heat to low. Cook your lazy man's cabbage rolls for 55 to 60 minutes.
Tips and Serving Suggestions
Store any leftovers in an airtight container to maintain freshness and flavor. Your lazy man's cabbage rolls can be stored in the fridge for up to three to four days. When serving your cabbage rolls, enhance the dish with a large dollop of Greek yogurt or sour cream. You can also spice it up with a light drizzle of Sriracha sauce. For a fresh and aromatic flavor profile, sprinkle some freshly chopped rosemary, parsley or dill.
Philip Foster has been writing professionally since 2010. His work has been featured in the literary-arts magazine "The PEEL" and the weekly newspaper "The Mountain Xpress." Foster is an expert in various extreme sports. He cooked in a restaurant that offered organic and vegetarian cuisine for over three years. Foster received a Bachelor of Arts in creative writing from Appalachian State University.