Ah, cabbage rolls. Something I have always enjoyed, but just don’t get to make often enough. I used to live in Peoria, IL, and there was a little Lebanese restaurant named Haddad’s that made cabbage rolls. There is also a yearly festival held by the Itoo Society there, and they would sell cabbage rolls with their shish-ka-bob at the festival. Since moving away over 6 years ago, I haven’t been able to enjoy their cabbage rolls again, so I have tried making them on my own. I struggle with getting the cabbage leaves ready, so I’ve really only made them a couple of times. Recently, though, I saw a photo floating around on Facebook with a recipe for Unstuffed Cabbage Rolls, and I thought it was a brilliant idea! And, kicked myself for not doing it sooner. I did this on the stove top to avoid using the oven, but you could also make them unstuffed as a casserole, or probably even in the slow cooker. I think we’ll be having this again, so I may try another cooking method next time. This still isn’t quite as good as the other cabbage rolls that I’ve had, but it’s still very tasty!
Unstuffed Cabbage Rolls
What you need:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup cooked rice
1 head of cabbage, shredded
1 cup tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Salt and pepper
How to make it:
In a large pot, brown the ground beef. Stir in the diced onion and minced garlic, and continue to cook until onion is soft and translucent. Stir in the cooked rice and shredded cabbage.
Meanwhile, in a small bowl, whisk together the tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over the meat and cabbage mixture in the large pot. Add salt and pepper to desired taste.
Cover and reduce heat to a simmer, and cook for 20-30 minutes, or until cabbage is tender.
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