- 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
- 1/2 cup uncooked long grain rice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 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. Yield: 6-8 servings.
Reviews for One-Pot Unstuffed Cabbage
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This was delicious, without the raisins. I added ketchup instead.
I made this for my family, following the recipe as written. My husband and daughter weren't crazy about the raisins, but I enjoyed them. Having grown up in an ethnically mixed farming community in Pa, I have to say that recipes from the many different cultures were swapped and changed all the time. There is no such thing as a dish being from one country, as many regions within a country may prepare that dish differently.
This was a nice soup on a cold night. We love meatballs so it was great having them in there. I didn't add raisins but Im sure it was good with them. Bet its good with frozen meatballs too if you don't have time.
We really enjoyed this. I had to use a large pot, don't have a large enough skillet. Omitted the raisins and lemon juice and added jarred minced garlic to the meat mixture as well as the sauce.Yes, the cook time was off, if you have cooked cabbage before, you know will take a couple of hours of simmering for the cabbage to get tender, so plan accordingly. Also, I do believe this can be frozen, I freeze my cabbage rolls and those turn out fine.I was a little concerned as well, with the omission of eggs for the meatballs, however they formed surprisingly well and stayed intact during careful stirring.
This was so good. I used half beef and half lean pork along with my favorite brown rice. This is a keeper