Unstuffed Cabbage Recipe
- 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 lean ground beef (90% lean)
- 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 Unstuffed Cabbage(24)
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it was ok.. maybe kind of wierd with the lemon juice. sort of tangy.. meatballs were ok...not my favorite..
Needs spicing up. Way too bland!
I am amazed that anyone comes on here and 'tweaks' a recipe so much that it becomes another recipe entirely. And it blows me away that someone can give one star because a recipe wasn't 'ethnic' enough. It's a RECIPE! When I look at this recie I make a personal choice as to whether I will try it...I will then give it a rating on how much I like what I see...and if I truly love it I will come back and rate it again with my comments to help you make this choice for yourselves. ' tweaking ' means just that.
Have not tried this yet, but definitely will. Have yet to find a TOH recipe we didn't like. I find it a shame that someone wouldn't try a recipe because it didn't fit into their nationality. I'm Polish on both sides of my family. My entire family loves to cook and try new things. We still love the traditional, but have so much fun discovering the new. Keep up the good work THO.
great recipe love the idea of ":un-cabbage rolls"
I have 5 authentic recipes for enchiladas, many more for spaghetti sauce, and two or three for each of my Eastern European recipes. Every area adapts to available ingredients so warmer pats of Eastern Europe wpuld grow grapes for wine and then have raisins for sweetening - after all sugar did not become commonly available for mass consumption untl about 100 yrs ago, in Europe.