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Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the beef, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes. Add cabbage, tomatoes, and seasonings and simmer: Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes.
Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Dotdash Meredith Food Studios. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Crumble the meat as it cooks. When the meat has browned, about 8 minutes, add the crushed tomatoes, tomato sauce, vinegar, brown sugar. Stir to combine and bring to a boil. Stir in the cabbage, reduce to simmer, and cover with lid. Cook until the cabbage is bright green, tender, and still slightly crisp, about 4-5 minutes.
Directions. Heat oil in a large pot over medium heat. Cook and stir onions in hot oil until transparent, about 5 minutes. Add tomatoes and tomato sauce, using a spoon to slightly break up whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.
Lightly coat a Dutch oven with cooking spray or vegetable oil. Add ground beef and onion and cook until ground beef is no longer pink, breaking it into small pieces as it cooks. Drain off any fat. Add garlic and cook 1 minute. Add tomato paste and stir in well. Add all remaining ingredients except rice.
Oven-Baked unstuffed cabbage rolls: toss all ingredients together in a large baking pan. Bake in a pre-heated 350°F for 2 hours. How to make Stovetop unstuffed cabbage rolls: to make unstuffed cabbage rolls on the stovetop brown the ground pork with onion. Add the remaining ingredients and simmer covered over med-low heat for 60-75 minutes ...
Cover and cook for about 10 to 15 minutes or until heated through. Alternatively, you can reheat them in the oven. To do so, preheat the oven to 350 degrees Fahrenheit. Place the cabbage rolls in a baking dish (with a some tomato sauce and splash of water) and loosely cover with aluminum foil.
Cook Meat & Aromatics: Add ground beef to large pot (Note 5) over medium-high heat. Crumbling beef with stiff utensil, cook until browned, a few minutes. Keeping everything in pot, stir in garlic, salt, oregano, thyme, paprika, and cayenne until well-mixed, about a minute. Cook Veggies: Add crushed tomatoes, cabbage, riced cauliflower, and ...
Stir in the salt, pepper, and paprika. Add uncooked rice, raisins, tomato sauce, broth, and cabbage to the skillet; mix to combine. Bring to a boil. Once boiling, reduce heat to a gentle simmer. Cover and cook for about 22 to 25 minutes, lifting the lid to stir a couple times, until cabbage and rice are tender.
Add tomato sauce, diced tomatoes, beef broth, paprika, thyme, brown sugar, salt, and pepper to skillet and stir. Add chopped cabbage and toss gently. Bring mixture to a boil. Cover skillet, reduce heat to medium-low and simmer for 15 minutes. Stir, recover, then simmer for 10 minutes longer, or until cabbage is tender.