Unstuffed Cabbage
If you have approximately 45 minutes to spend in the kitchen, Unstuffed Cabbage might be an outstanding gluten free recipe to try. One portion of this dish contains roughly 20g of protein, 28g of fat, and a total of 430 calories. For $1.41 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe is liked by 156 foodies and cooks. It works well as a main course. This recipe from Fountain Venue Kitchen requires beef broth, cooked rice, sausage, and tomato puree. With a spoonacular score of 77%, this dish is solid. Similar recipes include Unstuffed Cabbage, unstuffed' Cabbage, and My Unstuffed Cabbage.
Servings: 10
Ingredients:
½ cup beef broth
3 cups cooked rice (I use brown; see notes)
2 eggs, lightly beaten
1 head green cabbage (2 ½ – 3 pounds maximum; cored and chopped into bite size pieces)
1 pound ground beef
1½ teaspoons kosher salt, divided
1 cup finely chopped onion
½ cup parsley, chopped
½ teaspoon freshly ground pepper
1 pound sausage, removed from casings (I use sweet turkey sausage; use your favorite)
1 ¼ cups sour cream (see notes)
1 15-ounce can tomato puree or sauce
Equipment:
casserole dish
dutch oven
bowl
aluminum foil
oven
Cooking instruction summary:
Preheat the oven to 350 degrees F. Lightly grease a casserole dish with at least a 3-quart capacity. A Dutch oven or wide, ovenproof pot would work well, too. (I have also used a 9×13 Pyrex dish. In this case, lightly grease a piece of foil prior to covering.)In a large bowl, combine the beef, sausage, onion, rice, parsley, eggs, 1 teaspoon of salt and the pepper. (If you prepared the rice with no salt, add the additional ½ teaspoon of salt now.) To prevent the meat from becoming tough, avoid over mixing.Line the bottom of the casserole with half of the chopped cabbage. Sprinkle half of the meat mixture over the cabbage. Top with the remaining cabbage, followed by the rest of the meat mixture.Combine the tomato sauce and the beef broth. Pour the tomato mixture over the meat and cabbage. Place the lid on top of the casserole dish and bake for one hour. After an hour, remove from the oven, and spread the sour cream over the top. Return to the oven and bake, uncovered, for additional 25-30 minutes. Allow to rest 5-10 minutes before serving.
Step by step:
1. Preheat the oven to 350 degrees F. Lightly grease a casserole dish with at least a 3-quart capacity. A Dutch oven or wide, ovenproof pot would work well, too. (I have also used a 9×13 Pyrex dish. In this case, lightly grease a piece of foil prior to covering.)In a large bowl, combine the beef, sausage, onion, rice, parsley, eggs, 1 teaspoon of salt and the pepper. (If you prepared the rice with no salt, add the additional ½ teaspoon of salt now.) To prevent the meat from becoming tough, avoid over mixing.Line the bottom of the casserole with half of the chopped cabbage. Sprinkle half of the meat mixture over the cabbage. Top with the remaining cabbage, followed by the rest of the meat mixture.
2. Combine the tomato sauce and the beef broth.
3. Pour the tomato mixture over the meat and cabbage.
4. Place the lid on top of the casserole dish and bake for one hour. After an hour, remove from the oven, and spread the sour cream over the top. Return to the oven and bake, uncovered, for additional 25-30 minutes. Allow to rest 5-10 minutes before serving.
Nutrition Information:
covered percent of daily need
