HOW TO COOK CABBAGE ON STOVE RECIPES

Name: Un-stuffed Cabbage Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: cooking spray; 1 lb 93% lean ground beef; 1 1/4 teaspoon kosher salt; 1 cup chopped onion; 1 clove garlic (minced); 1 tablespoon dried marjoram; black pepper (to taste); 8 ounce can tomato sauce; 1/2 teaspoon Hungarian paprika; 1 cup less sodium beef broth; 2 tablespoons raisins; 1 cup cooked brown rice; 1 medium head cabbage (cored and chopped (9 cups))

UN-STUFFED CABBAGE BOWLS (INSTANT POT OR STOVE TOP ...

Un-stuffed Cabbage Bowls (Instant Pot or Stove Top ... image

Quick and easy stuffed cabbage – without all the work!

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 13

Ingredients

cooking spray
1 lb 93% lean ground beef
1 1/4 teaspoon kosher salt
1 cup chopped onion
1 clove garlic (minced)
1 tablespoon dried marjoram
black pepper (to taste)
8 ounce can tomato sauce
1/2 teaspoon Hungarian paprika
1 cup less sodium beef broth
2 tablespoons raisins
1 cup cooked brown rice
1 medium head cabbage (cored and chopped (9 cups))

Steps:

Instant Pot:
Stove Top Directions:

Nutrition Facts : ServingSize 1 1/2 cups, Calories 338 kcal, CarbohydrateContent 36 g, ProteinContent 30.5 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 71 mg, SodiumContent 808 mg, FiberContent 8 g, SugarContent 5 g

CLASSIC CABBAGE ROLLS RECIPE: HOW TO MAKE IT

Classic Cabbage Rolls Recipe: How to Make It image

I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. —Beverly Zehner, McMinnville, Oregon

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 00 minutes

Prep Time 30 minutes

Cook Time 01 hours 30 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

Steps:

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

Nutrition Facts : Calories false, FatContent 21 g fat (8 g saturated fat), CholesterolContent 85 mg cholesterol, SodiumContent 1,845 mg sodium, CarbohydrateContent 49 g carbohydrate, FiberContent 8 g fiber, ProteinContent 32 g protein.

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