Soup-Bowl Cabbage Rolls
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 4 servings.
This fabulous alternative to traditional stuffed cabbage rolls is so handy for busy weeknights. It warms you up from head to toe. —Terri Pearce, Houston, Texas
Ingredients
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1 pound lean ground beef (90% lean)
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1 garlic clove, minced
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1 small head cabbage, chopped
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2-1/2 cups water
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2/3 cup uncooked long grain rice
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1 tablespoon Worcestershire sauce
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1 teaspoon onion powder
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1 teaspoon dried basil
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1/4 teaspoon cayenne pepper
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1/4 teaspoon pepper
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1 can (28 ounces) crushed tomatoes
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1/2 teaspoon salt
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Grated Parmesan cheese, optional
Directions
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1.
In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in next 8 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 Facts
2-1/4 cups: 397 calories, 9g fat (4g saturated fat), 56mg cholesterol, 707mg sodium, 51g carbohydrate (6g sugars, 9g fiber), 30g protein.
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