Unstuffed Cabbage

Posted on March 12, 2015 by kitchenbelle

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This recipe is a weeknight standby in our house and has been for years. In fact, it was the first recipe I ever posted to this little blog seven years ago.

Check out the stats and you will see why it has survived the test of time:

  • One pot
  • Gluten free
  • Easy to make
  • Filling
  • Tasty
  • Reheats well
  • Not many ingredients

Most of Ellie Deaner’s recipes follow suit, which is why my copy of her cookbook is plastered with sticky notes. She is the weeknight dinner recipe queen in our house!

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If you are struggling getting home cooked meals on the table during the week, this is a good recipe to try. (Additionally, it is a  great one to introduce little ones to cabbage!)

Unstuffed Cabbage:

  • 1 lb. ground beef, turkey, chicken, or lamb
  • 1 medium onion, chopped
  • 1 cup raw brown rice
  • 28 oz. jarred tomato sauce
  • 1 head of cabbage,shredded
  • 1 1/4 cup vegetable or chicken stock
  • salt and pepper to taste
  • grated parmesan cheese

Cook the ground meat and onion in a large pot stirring occasionally until meat is no longer pink and onions are soft. Add the rice, tomato sauce, cabbage and stock. Cover and bring to a boil. Lower heat and simmer 20-25 minutes or until rice and cabbage are cooked. Sprinkle with parmesan cheese and serve.

Adapted from So Easy, So Delicious by Ellie Deaner.

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Filed under: beef, cabbage, ground meat, rice | Tagged: , , , | Leave a comment »

Papparadelle with Cabbage, Prosciutto, and Sage

Posted on December 12, 2008 by kitchenbelle

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My husband and I have really been enjoying macaroni lately–especially the shapes with lots of chewy texture goodness.  When I saw this recipe in Real Simple, I quickly pegged it as an easy, fresh, and delicious weeknight meal.  (Plus, have you seen all of the articles boasting the cancer-killing properties of cabbage?)  I knew I wanted to make this!  And it really was a winner! 

I made some adjustments: I used two cups of broth instead of one, and I cooked some of the prosciutto with the onions to infuse some flavor as opposed to just adding it all at the end.  Unfortunately, our grocer was out of Savoy cabbage so I had to substitute plain green cabbage.  In the end, we both really enjoyed this.  The prosciutto was the star (shocking, I know!) but the cabbage held its own.  These three wonderful flavors and the fabulous texture of the pasta really worked well together.

Papparadelle with Cabbage, Prosciutto and Sage:

  • 8 ounces papparadelle
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • salt and pepper to taste
  • 1/2 head cabbage (Savoy preferably), quartered and sliced
  • 2 cups chicken broth
  • 1/4 pound prosciutto cut into strips
  • 2 tablespoons fresh sage, chopped

Cook the pasta according to package directions or until done. 

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Here are the Delverde papparadelle nests just before I tossed them into the boiling water. 

Meanwhile, heat the olive oil.  Cook the onions and half of the prosciutto together until the onions are translucent and tender.  Season with salt and pepper.  Add the cabbage and broth, stirring occasionaly.  Cover and let simmer until the cabbage just begins to wilt.  Stir in the remaining prosciutto and sage.  Drain the pasta and add it to the cabbage mixture.  Stir quickly, coating pasta with sauce and serve immediately.

Adapted from recipe found in Real Simple December 2008 issue.

Filed under: cabbage, Main Dish, pasta | 1 Comment »

Unstuffed Cabbage

Posted on May 13, 2008 by kitchenbelle

Back in July, we invited a woman named Ellie Deaner to teach us how to make some easy and tasty recipes.  For some reason I hadn’t made any of her fantastic and delicious recipes since.  Last week, my mom reminded me of this one in particular.  I made it as a side dish for a little cookout and everyone adored it.  I made it again last night.  It is a great dish to keep in the fridge and reheat individual servings at your convenience.

Here is my first official blog post!

Unstuffed Cabbage:

  • 1 onion (chopped)
  • 1 pound of ground meat (chicken, turkey, beef, pork, or lamb)
  • 28 oz tomato sauce
  • 1 head of savoy cabbage (chopped or shredded)
  • I cup of raw rice
  • 1 1/4 cups water
  • Grated cheese (optional)

Heat the onion and the ground meat in a large pan until the meat is no longer pink.  Add the sauce, cabbage, rice, and water.  Bring to a boil.  Reduce heat and simmer for 24-30 minutes.  Sprinkle with cheese if you desire.

That’s it.  I kid you not.  And it as the title of Ellie’s cookbook asserts: so delicious!

This recipe is flexible, as well. I forgot to buy an onion last night so I used garlic instead.  The type of sauce can change the taste, as can the type of meat.  You can also change the range of healthiness based on the meat you choose.   I think I will try using brown rice the next time I make this.   

courtesy of Ellie Deaner, So Easy So Delicious

Filed under: cabbage, ground meat, Main Dish, rice | 2 Comments »