Unstuffed Cabbage Roll

"This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes."

  • Prep time: 20 Minutes
  • Cook time: 35 Minutes
  • Ready in 55 Minutes

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 small head cabbage, chopped
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Directions

  • Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Nutritional Information

  • Total Fat: : 23.8g
  • Saturated Fat: : 23.8g
  • Sodium: : 23.8g
  • Potassium: : 23.8g
  • Total Carbohydrates: : 23.8g
  • Dietary Fiber: : 23.8g
  • Protein: : 23.8g
  • Sugars: : 23.8g
  • Vitamin C: : 23.8g
  • Iron: : 23.8g
  • Niacin: : 23.8g
  • Magnesium: : 23.8g

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.