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Cabbage Roll Skillet Recipe
Cabbage Roll Skillet Recipe photo by Taste of Home
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Cabbage Roll Skillet Recipe

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Have a happy helping of this quicker take on something our grandmothers would make. We serve it over brown rice. It also freezes well. —Susan Chickness, Pictou County, Nova Scotia
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 1 can (28 ounces) whole plum tomatoes, undrained
  • 1 pound extra-lean ground beef (95% lean)
  • 1 large onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 small head cabbage, thinly sliced (about 6 cups)
  • 1 medium green pepper, cut into thin strips
  • 4 cups hot cooked brown rice

Nutritional Facts

1-1/3 cups with 2/3 cup rice: 332 calories, 5g fat (2g saturated fat), 43mg cholesterol, 439mg sodium, 50g carbohydrate (12g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

Directions

  1. Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid.
  2. Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice. Yield: 6 servings.
Originally published as Cabbage Roll Skillet in Taste of Home December 2015, p30


Reviews for Cabbage Roll Skillet

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(2)
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MY REVIEW
eileen344 User ID: 673346 261084
Reviewed Feb. 9, 2017

"I made this for dinner tonight. It was very good and easy to make. I did not add the green pepper and I added the rice to the cabbage mixture instead of serving the cabbage over the top. We liked it a lot and I will be using this recipe again and again."

MY REVIEW
20lgm07 User ID: 1568933 241036
Reviewed Jan. 4, 2016

"Tried this recipe for New Year's Day. It was YUMMY!!!"

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