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Unstuffed Cabbage

Unstuffed Cabbage
Here is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal!—Mrs. Bernard Snow, Lewiston, Michigan
6-8 ServingsPrep: 15 min. Cook: 1 hour 20 min.

Ingredients

  • TOMATO SAUCE:
  • 1 large onion, chopped
  • 1 medium head cabbage, coarsely chopped (about 8 cups)
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup lemon juice
  • 1/3 cup raisins
  • MEATBALLS:
  • 1/2 cup uncooked long grain rice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)

Directions

  • In a large skillet, combine sauce ingredients. Bring to a boil;
  • reduce heat and simmer.
  • Meanwhile, in a large bowl, combine the rice, Worcestershire sauce,
  • salt and pepper. Crumble beef over rice mixture; mix well. Shape
  • into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce.
  • Cover and simmer about 45 minutes or until the cabbage is tender.
  • Uncover and cook for 15 minutes longer or until sauce is thickened.
© Taste of Home 2013

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Unstuffed Cabbage (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 210 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 524 mg sodium, 28 g carbohydrate, 4 g fiber, 15 g protein.
© Taste of Home 2013