Once again I found myself staring at a pound of ground beef trying to think of something new to do with it. Lord, I get sick of it but I’m thankful for it nonetheless because, when we’re on that last stretch before payday, sometimes it’s what gets us by.
So anyway, I’m standing there with the refrigerator door open, hoping inspiration will smack me down when I spotted a head of cabbage. I immediately thought of a conversation I’d had the week before with a sweet little lady at the grocery store about cabbage rolls. Then I shot that idea down because I didn't feel like taking the time to blanch the leaves.
But I still had cabbage rolls on the brain when the wheels started turning… What if I cooked all the ingredients together in a skillet and made sort of a deconstructed cabbage roll dish!? Like a casserole. But quicker! Kinda like an “unstuffed” cabbage roll!
I grabbed up all the ingredients and prayed it would work!
And it totally did!
I ate and ate and ATE this stuff last night! I couldn't get enough of it! Husband kept telling me to lay off or me and my belly full of cabbage were going to have to sleep on the couch! Hahaa!
1 pound ground beef
1 small cabbage, chopped
1 small onion, diced
1 clove garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 14.5-oz. can beef broth (about 1 2/3 cups)
1 cup uncooked white rice
Tangy Tomato Topping:
1 10.75-oz. can condensed tomato soup
1 teaspoon white vinegar
1 tablespoon brown sugar
You’ll need a large skillet with fitted lid to cook this dish. If you don’t have a lidded skillet big enough to hold all of the ingredients, see alternative preparation below. It is important to have a tight-fitting lid when cooking this dish to ensure the rice cooks properly.
Brown ground beef in a large skillet over medium-high heat. Add cabbage, onion, garlic, salt and pepper and continue cooking until cabbage is slightly tender. Add beef broth and rice and stir well. Cover skillet with fitted lid, reduce heat to medium-low and continue cooking, stirring occasionally, for 20-25 minutes or until rice is cooked through. Remove skillet from heat and let rest, covered, for 10 minutes. Serve with Tangy Tomato Topping.
Brown ground beef in a large skillet over medium-high heat. Add cabbage, onion, garlic, salt and pepper and continue cooking until cabbage is slightly tender. Add cabbage mixture, beef broth and rice to a large pot or Dutch oven and stir well. Heat over high heat until broth starts to boil. Cover pot with fitted lid, reduce heat to medium-low and continue cooking, stirring occasionally, for 20-25 minutes or until rice is cooked through. Remove pot from heat and let rest, covered, for 10 minutes. Serve with Tangy Tomato Topping.
Tangy Tomato Topping:
While the finished cabbage dish is resting, combine condensed tomato soup (without water), vinegar and brown sugar in a small pan and cook over medium heat for 10 minutes or until sauce starts to bubble. Drizzle topping over prepared cabbage dish or individual servings.
While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content and photos from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.
This recipe was featured at the Weekend Potluck!