- 1 cup long-grain white rice, uncooked
- 1 can (14 oz each) reduced-sodium chicken broth
- 6 cups chopped green cabbage
- 1 pound ground chuck beef (80% lean)
- 1 cup frozen chopped onion
- 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground black pepper
|Serving Size||6 servings (1-1/3 cups each)|
- Place rice and broth in 3-quart saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
- Meanwhile, cook beef and onion in large skillet over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain.
- Add undrained tomatoes, tomato sauce, sugar and pepper to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together.
|Amount per Serving|
|% Daily Value*|
|Total fat||9 g||14%|
|Saturated fat||3 g||17%|
|Dietary fiber||4 g||15%|
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Just made this dish and I'm sold--no more wilting and stuffing cabbage leaves or worrying about whether the rice is done. Two changes I made: I added chopped green pepper and used a can of water instead of broth (I didn't think what is essentially a beef dish needed chicken broth). I'll make this again and perhaps add hot peppers as well next time.
You left out a key "cabbage roll" flavoring ingredient: cinnamon. Cinnamon makes this dish just a little more delicious. Other recipes leave out the rice. I like it all. Cabbage roll flavor, texture and nutrition without the fuss.
quick, easy, and delicious
Loved this dish, kids loved it too! Saved so much time rather than making cabbage rolls, will definately do this again, my kids all said Thanks for Dinner Mom, that is the equivalent to a 5 star rating!
I love stuffed cabbage, but I rarely make it because it takes too much trouble working with the cabbage leaves. My husband doesn't eat rice, potatoes, or pasta since he went on a diet, so it's hard finding recipes. This was perfect because the rice cooks separately, then I can stir it into part of what's in the skillet. AND he loved it! It was not too spicy for my other picky eater, also.
We liked this a lot, but next time I will add a small can of sauerkraut to the meat/tomato mixture. We like a little more flavor in our stuffed cabbage. Like it a lot more than the casserole I used to make because I didn't have to worry whether the rice and cabbage was done enough.