Unstuffed cabbage? UN-Stuffed? I’m there!
Unstuffed cabbage is very liberating: It is so easy to make and just as delicious than stuffed cabbage. Not as pristine looking as its rolled cousins, but I don’t care. Do you? Cabbage, tomatoes, rice, meat (or even no meat for a fantastic vegetarian stuffed cabbage variation) guarantee a great dish.
Don’t get me wrong, I love stuffed cabbage and the rolls are so pretty!
But they are somewhat time-consuming. Chances are, when you realize that unstuffed cabbage is every bit as delicious as stuffed cabbage, you might make it more often, as I do!
Unstuffed cabbage is sort of like Sloppy Joes with a super healthy twist.
Let the food processor do your chopping and slicing, so the prep is a breeze!
Serve it on top of noodles or mashed potatoes, or even pureed white root vegetables (celery root, parsnips, turnips etc…) to mop all your sauce: Gd Forbid you should loose a drop of it!
- ¼ cup olive oil
- 2 1/2 pounds lean ground beef or turkey (ground lamb will work perfectly too)
- 1 Granny Smith (green) apple, unpeeled, quartered
- 1 bunch dill, fronds and stems
- 2 pouches Levana Nourishments Garden Vegetable
- 1 small head white cabbage, center cores discarded, sliced very thin (food processor)
- 1/2 cup golden or dark raisins
- 1 cup short grain brown rice
- 4 cups canned crushed tomatoes
- 4 cups unsweetened cranberry or pomegranate juice
- 2 tablespoons tomato paste
- 2 tablespoons cinnamon
- Salt and pepper to taste
Heat the oil in a wide-bottom pot.
Add the meat and sauté a few more minutes, stirring and breaking it up, until no longer pink.
In a food processor, coarsely grind the apple and dill. Add the ground mixture to the pot, and sauté 2-3 more minutes.
Add all remaining ingredients and bring to a boil. Reduce the flame to medium low and cook covered for 1 hour, stirring occasionally to avoid scorching.
Serve hot. Makes 6 servings.