I was extremely pleased how this dish turned out. Most stuffed cabbage has rice in it (so feel free to add some brown rice if you wish)…but I had to keep it low carb for tonight’s dinner. I used onion and garlic to flavor up the lean ground beef and used garlic and olive oil diced tomatoes for added flavor. SO well pleased with this dish!!
- onion (roughly 1/4 cup diced)
- 3 garlic cloves
- 1 lb of lean ground beef (97/3)
- Del Monte Petite Cut diced tomatoes with garlic and olive oil
Preheat oven to 350 F.
In a large pot, add water, set stove to high and wait for boil. (as you can see…I used a medium sauce pan and ended up having to cook 2 batches of cabbage.
While waiting for water to boil, dice onion (roughly 1/4 cup). Mince garlic cloves.
Drizzle EVOO in a skillet (or medium sauce pan) and add garlic and onion. Saute over medium heat until onions sweat a bit. Then add beef and some black pepper if you wish. Cook over medium heat until done (no red!)
While beef is cooking, water should be boiling. Add about 10 large cabbage leaves. Boil until leaves become rather translucent, but not terribly wilted. See picture. Drain and get ready to make rolls!
Grab a casserole dish. Place a small scoop of beef into cabbage leaf and fold into a roll. This is the 1st time I made this dish…so I have no instruction…you can figure it out too 😉 (otherwise…see picture) Line up in casserole dish.
For the topping, I drained my can of tomatoes a bit. I don’t like runny tomatoes. Just pour on top of cabbage and place in oven for 20 minutes. DONE!!
Plate and eat!