Soup-Bowl Cabbage Rolls
Total TimePrep: 15 min. Cook: 35 min.
- 1 pound lean ground beef (90% lean)
- 1 garlic clove, minced
- 1 small head cabbage, chopped
- 2-1/2 cups water
- 2/3 cup uncooked long grain rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon salt
- Grated Parmesan cheese, optional
- In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 25-30 minutes. Stir in tomatoes and salt; heat through. If desired, sprinkle with cheese.
Nutrition Facts2-1/4 cups: 397 calories, 9g fat (4g saturated fat), 56mg cholesterol, 707mg sodium, 51g carbohydrate (6g sugars, 9g fiber), 30g protein.
Jul 4, 2018
I added onions as well. I was content with how it turned out, though some of the add-in suggestions from others sound worth trying in the future.
Dec 21, 2017
After reading the various comments about general lack of flavor. I considered the list of ingredients compared to what we use in our cabbage rolls at my German club. I found the use of water, Worcestershire sauce, and basil to be "foreign" to our recipe. Instead, I used straight tomato juice instead of water, 1 cup of chopped onion (instead of onion powder) browned with the meat, and 1 cup of sauerkraut (drained, not rinsed) in addition to the other ingredients in this recipe. (Our cabbage rolls are always cooked in a bath of tomato juice and sauerkraut before serving.) I thought this would add a lot of flavor and I was right. The new combination is fantastic in my opinion. I have just cooked my second batch using these additions/substitutions. It's a new favorite.
Dec 6, 2017
I made this last night with ingredients listed. I maybe expected more, given all of the positive reviews but we thought it lacked flavor. I added salt to my serving, something I almost never need to do and while it had a little kick due to the cayenne, it still lacked something. If I make this again, I think I'll add saut?ed onion and a little more garlic. I may also use part beef broth, part water as the liquid. My husband, my favorite chief taste tester, said that it wouldn't bother him if I didn't make it again. I have a lot of Taste of Home recipes that he loves; this wasn't one of them, unfortunately.
Dec 4, 2017
This was extremely popular with my family. The small amount of leftovers disappeared the next day. The only change I made was to reduce the amount of tomatoes because of family member sensitivities. (A 14-oz can of diced tomatoes instead of 28 -oz crushed.) The rice cooked well and the Parmesan cheese on top was very satisfying. We'll make this again.
Nov 28, 2017
This was quite tasty. I have made it twice now. The first time I made it exactly as it says and the second time I changed it a wee bit. I omitted the basil and used only 1/8 tsp. of each pepper. I also omitted the salt both times as we need to watch our salt intake. We liked it much better the second time. Also,the parmesan cheese is good on top of it. It was really nice to be able to make it on the stove top, which will make it a good recipe in the warmer weather. You won't have to heat up the oven. A keeper!!!
Nov 23, 2017
This was perfect and very forgiving of my mistakes. I used venison in place of beef and brown rice because I didn't have white rice. I didn't read the instructions well and had already dumped the tomatoes into the pan when I realized I was supposed to cook it first. So I added another quart of tomatoes (home canned) in place of the water and put it all in the oven at 325F for about 3 hours, longer than I had planned but the family was delayed. It still came out delicious and was served with beer bread for a nice November supper.
Nov 22, 2017
This is a keeper and it freezes well also. I use ground turkey instead of beef, brown rice instead of plain, and diced tomatoes because I never have crushed on hand. Make sure you use green cabbage and not purple. Purple turns everything, well, purple kind of. Love recipes all done in one skillet. Thank you so much for sharing! This is a regular in our house.
Nov 21, 2017
Excellent....easy and even better the next day. Janet. VFE
Oct 29, 2017
I made this exactly as written with the exception of using an electric skillet instead of Dutch oven. It worked well. I found this to be bland for my taste - but we love spicy, so I added seasoned salt and tasted again. Better but still needed more zip. I sprinkled in some Cajun seasoning and that did the trick! I will be making this again for sure. I love to tweak recipes and this one lends itself to personalization. Perhaps Rotel tomatoes with chilies, or spicy hot sausage in place of ground beef. I’m looking forward to the leftovers. I’ll bet it is even better in a day or two. My suggestion is to make it as is and then decide if you want more seasoning.Lynne, Volunteer Field Editor
Oct 18, 2017
My husband and I thought this recipe was great! I added more cabbage than I should have (I think a homegrown "small" head of cabbage is probably larger than store-bought!) so I added extra Worcestershire sauce and a little ketchup and soy sauce. Yum! Since it was more than the two of us could eat at one time, I put 2 containers in the freezer to enjoy at a later date. I'm always looking for new ways to use my homegrown cabbage and this recipe is definitely a winner!
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