Cabbage Roll Skillet Recipe

5 2 2
Cabbage Roll Skillet Recipe
Cabbage Roll Skillet Recipe photo by Taste of Home
Publisher Photo

Cabbage Roll Skillet Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

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

Directions

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.
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

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.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCabbage Roll Skillet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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!!!"

Loading Image