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Unstuffed Cabbage (Meat)

User Rating 5 Star Rating (3 Reviews)

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Unstuffed Cabbage

Unstuffed Cabbage

Giora Shimoni
I love the taste of cabbage and ground beef together in a sweet and sour tomato sauce. But I don't love the amount of time it takes to make stuffed cabbage. This Unstuffed Cabbage recipe is the way to get that great taste without all the work.

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 12-14 servings

Ingredients:

  • 1 large cabbage, sliced into 1/2 inch strips
  • MEAT BALLS
  • 2 pounds (1 kilogram) ground meat
  • 2 eggs
  • 4 ounces (125 grams) tomato sauce
  • 3 tablespoons matzo meal or bread crumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • SAUCE
  • 16 ounces (450 grams) tomato sauce
  • 2 tablespoons lemon juice, or to taste
  • 3 tablespoons brown sugar, or to taste

Preparation:

1. Put 2 cups of water into a large soup pot. Bring to a boil. Add cabbage. Lower flame. Cover pot. Steam for 20 minutes.
2. In a bowl, mix together the meat ball ingredients. Form the mixture into meat balls. Place the balls on top of the cabbage. Cover and continue to cook on low flame.
3. In a bowl, mix the sauce ingredients. Pour on top of the balls.
4. Cook for 1 hour, and then stir and taste. At this point, you can adjust seasonings by adding more water or tomato sauce or lemon juice or brown sugar according to taste. Cook for another 15-30 minutes, or until the meat is cooked through and the cabbage is tender.
User Reviews

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 5 out of 5
I love unstructured cabbage rolls, Member Lesley007

I'm even more relaxed about this recipe. Your meatballs are 'ace' but I've a more snappy recipe. I brown lean ground beef in a non-stick skillet and add to the recipe when the sweet and sour tomato sauce is combined with the cabbage strips. I also add a finely chopped, gently browned onion. Cook on low heat till flavours are melded. Taste and adjust seasonings, i.e., more sugar, vinegar. Cool off heat and refrigerate. Best served next day as with cabbage rolls. I DID follow your recipe exactly and it's five star. Thanks. Happy Holiday.

16 out of 16 people found this helpful.

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