Deconstructed Cabbage Rolls
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I took a family classic and created deconstructed cabbage rolls. Delicious, satisfying and much easier, as there is no boiling or stuffing cabbage and no oven time. It’s also affordable.
This winter I’m trying to offer you budget friendly meals to help you still enjoy shopping and cooking. If you feel a bit traumatized at the grocery store in this season, know I’m with you.
Ground beef, although pricier than it used to be is still affordable enough and extremely versatile. You can replace the beef with ground turkey or ground chicken if you desire.
I’m very familiar with traditional cabbage rolls and have a great recipe forcabbage rolls recipe here, but if you’re in a big hurry and crave those same flavors, this is similar, but easier and faster.
Deconstructed Stuffed Cabbage is Easy to Make
This is an easy recipe. You don’t have to boil cabbage, roll cabbage or bake in the oven.
It will be up to you as to the ratio of cabbage to ground beef. I think one medium head of cabbage (which cooks down) to one pound of ground beef with 2 cups of tomato sauce works well. You can always add more meat or add rice if desired.
This recipe will be added to my many ground beef recipes.
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More Cabbage Recipes
Deconstructed Stuffed Cabbage
Ingredients
- 1 tablespoons olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 pound ground beef or ground pork
- 1 cabbage head
- 2 cups tomato sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- cooked rice optional
Instructions
- Heat oil in large frying pan.
- Sauté diced onion to soften for a few minutes.
- Add garlic and sauté just to golden.
- Add ground meat and cook through.
- Take outer leaves off cabbage. Rinse any dirty off of cabbage,
- Cut cabbage into large bite sized pieces.
- Add cabbage to the ground beef. Add more olive oil if needed.
- Season with salt and pepper.
- Add tomato sauce.
- The dish is done when the cabbage is soft.
- Serve over rice, if desired.
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I love this fast version for fast dinners. I’ve made it this wany many times. My mother was making it in the ’50s .. Good then..still good now.. Thanks for posting
Thank you. I’m glad you love it. I think I could eat this everyday.