Unstuffed Cabbage Rolls

Course Main Course, Side Dish

Cuisine American, Southern

Keyword cabbage-roll-recipes, cabbage-rolls, unstuffed-cabbage-rolls

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 377kcal

Author Melissa Sperka

Ingredients

1 large sweet onion diced
1 medium green bell pepper seeded and sliced
3 cloves garlic minced
1 Tbsp olive oil
1/2 tsp fennel seeds
1 lb extra lean ground beef
1 lb Italian sausage hot or mild [see Cook's note]
2 lb green cabbage thinly sliced
2 16 oz cans Italian seasoned diced tomatoes
1 8 oz tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp brown or granulated sugar
1 tsp each seasoned salt and black pepper
1/2 tsp dry Italian seasoning
1/2 tsp red pepper flakes
1 Tbsp Italian parsley chopped
3 cup cooked rice or Skillet Honey Cornbread

Instructions

In a large pot or dutch oven cook the onion and green pepper in a couple of drizzles of olive oil. Cook over medium-high for 5-7 minutes until the veggies soften and are beginning to brown.
To the pot add the minced garlic and fennel seeds. Cook until fragrant around 1 minute.
Add the ground beef and Italian sausage cooking until no pink remains. Drain excessive drippings leaving behind 3-4 Tbsp to cook the cabbage.
Slice the cabbage into thin strips and remove the core. Add to the pot with the canned tomatoes, tomato sauce, worcestershire sauce, sugar, seasoned salt, black pepper, Italian seasoning and red pepper flakes.
Cover and simmer over medium low for 35-45 minutes or until the cabbage has softened.
Garnish with chopped parsley and serve over cooked rice or buttered cornbread.

Notes

If preferred, you can omit the Italian sausage and use 2 lb extra lean ground beef in this dish. In that case, increase the Italian seasoning to 1 tsp.

Nutrition