Well, the temperatures have been a bit cooler here in the northeast so I’m looking forward to digging out some recipes and doing some cooking. As you know I’m not one to make many long involved complicated meals, I’ll leave those dishes to the experts. I like to think if you have a good recipe with a handful of ingredients, cooking can be a breeze. My version of unstuffed cabbage rolls made in a skillet is one of those types of dishes. You have all the flavor of the traditional recipe but takes considerably less time to prepare. I hope you will give it a try.
Unstuffed Cabbage Rolls in a Skillet
4 to 6 servings
1 to 1 1/2 pounds lean ground beef
1 large Onion (diced)
1 Green or Red Bell pepper (diced)
2 cloves of Garlic (minced)
2 Tablespoons Fresh Flat Leaf Parsley (or 1 Tablespoon Dried Parsley)
1 Small Head of Cabbage (shredded or chopped)
2 cans (14.5 ounces) Diced Tomatoes
1 can (8 oz.) Tomato sauce
Kosher Salt and Freshly Ground Black Pepper
Cooked White or Brown Rice
- Heat a large, deep skillet or sauté pan (or Dutch oven) over medium heat. When the pan is hot, add about 1 tablespoon of vegetable oil then add the ground beef. Break up the beef with a spoon and cook, stirring, for about 3 to 5 minutes. Add the diced onion, green pepper, parsley, and garlic and continue cooking, stirring, until the beef is no longer pink and the onion is translucent and the green pepper has just begun to soften.
- Add the chopped cabbage to the ground beef mixture along with the diced tomatoes and tomato sauce. Cook, stirring, for about 5 minutes or until the cabbage is slightly wilted. Season with Salt and Pepper to taste.
- Reduce the heat to low, simmer about 15-20 minutes or until the cabbage is tender. Adjust any salt and freshly ground black pepper if needed.
- Serve over cooked white or brown rice