Recipe

Unstuffed Cabbage Recipe

	Kitchenscientist / All my dishes 3 months, 1 week ago This is my lazy American version of a cabbage roll recipe I got in Romania. I am guessing at how many it serves - I really have no idea. We always have plenty leftovers to enjoy or freeze for later. I am not a huge fan of cabbage, but I love this re... More Prep:20m Cook:60m Servings:12	Kitchenscie
	savory comfort easterneuropean

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Ingredients

1 white or yellow onion, finely chopped

1 bell pepper (green, orange, yellow or red), finely chopped

Olive oil

1 large head of green cabbage, julienned and slightly steamed in vinegar water

Salt and pepper to taste

Dill weed

Dill seed

Paprika

1-2 lbs. ground meat (preferably pork sausage)

Tomato sauce, 1-2 cans

1 C white basmati rice, uncooked

Directions

Julienne and steam the cabbage (you can skip the steaming if you want - I just like the tang from the vinegar).

In a very large skillet or stock pot, sauté the chopped onion, bell pepper in olive oil (sometimes I also sauté chopped mushrooms in this mixture).

To the sauté mix, add salt and pepper to taste. Sprinkle the mixture with a generous helping of dill weed and paprika (maybe 1+ T each).

When vegetables are just barely softened but not mushy, remove from heat and stir in raw burger and uncooked rice. Mix well.

Use some of the shredded cabbage to make a bed in the bottom of the pot and add the rest of the cabbage to the burger mixture, then pile onto cabbage in the pot.

Sprinkle everything with a generous helping (1-2 T) of dill seed. Pour 1-2 cans of tomato sauce over it all and add water or chicken stock to bring the liquid up to just over the top of the mixture, leaving 2” or more at the top of the pot for expansion.

Simmer for at least an hour. They’re done with the rice is fully cooked and tender.

Serve with a generous helping of sour cream.

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