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"Unrolled" Cabbage Rolls

Updated on July 14, 2015
5 stars from 1 rating of "Unrolled" Cabbage Rolls

Cabbage roll flavor without the hassle

This is a hearty dish that taste even better the next day.
This is a hearty dish that taste even better the next day. | Source

The Inspiration Behind the Dish

I love cabbage rolls. They are hearty and have that wonderfully tangy yet sweet flavor. Unfortunately, they are a pain in the backside to try to make. I rarely have the time or inclination to parboil the cabbage, pull off the leaves without ripping them, and create nice beautiful rolls. I have thought a long time about creating my own version of "deconstructed" cabbage rolls using traditional ingredients and flavors but in a much easier format. This recipe is the end result. I must say that I gave myself a little pat on the back after this one - it turned out quite delicious if I do say so myself.

Ingredients

  • 1 1/2 pounds ground meat, (mixture of ground beef and ground pork)
  • About 2 teaspoons Extra virgin olive oil
  • 1 medium onion, finely diced
  • 1/2 cup carrot, finely diced
  • 2 - 3 cloves garlic, finely chopped
  • salt and pepper, to taste
  • 1 teaspoon parsley
  • 1 teaspoon allspice
  • 1 14.5 oz can tomato sauce
  • 2 tablespoon brown sugar
  • 1 bay leaf
  • 1 small to medium head of cabbage

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Approximately 6 servings
Click thumbnail to view full-size
Start by browning your meat. When the meat is almost done, add your onions, carrots, and spices. Finish browning and drain off any excess grease.Add in the cabbage, tomato sauce, brown sugar, and bay leaf. Cover and let simmer until the cabbage in tender. It should be ready by the time your rice is done.
Start by browning your meat.
Start by browning your meat. | Source
When the meat is almost done, add your onions, carrots, and spices. Finish browning and drain off any excess grease.
When the meat is almost done, add your onions, carrots, and spices. Finish browning and drain off any excess grease. | Source
Add in the cabbage, tomato sauce, brown sugar, and bay leaf. Cover and let simmer until the cabbage in tender. It should be ready by the time your rice is done.
Add in the cabbage, tomato sauce, brown sugar, and bay leaf. Cover and let simmer until the cabbage in tender. It should be ready by the time your rice is done. | Source
  1. Brown your ground meat in a drizzle of olive oil over medium heat until it is about halfway done. I used mixture of ground beef and ground pork; however, you can use any ground meat you prefer. I think this dish would be equally good with ground chicken or turkey. I would suggest using meat with a little fat to keep the dish from becoming too dry.
  2. Once the meat is about halfway browned, add the onion, carrots, garlic, salt, pepper, parsley, and allspice.
  3. Once the meat is completely browned, drain off the excess grease.
  4. Add in the cabbage, tomato sauce, brown sugar and bay leaf. Stir well to make sure all of your ingredients are incorporated. If you prefer a much sweeter sauce, you can add more brown sugar.
  5. Reduce the heat to simmer and cover, stirring occasionally.
  6. When the cabbage is tender, remove the bay leaf, adjust the seasonings, and serve over rice.
Source

What the heck is allspice?

Allspice is the dried fruit of the Pimenta dioica tree. The tree is native to Mexico, Central America, and the Greater Antilles but can be found in many warm climates around the world. The spice was given its name by the English in the 17th century because they thought that it tasted like a combination of cinnamon, nutmeg, and cloves.

In the United States, the spice is usually associated with desserts. In Carribean and Middle Eastern cuisine, the spice is often used in savory dishes such as jerk and curries. Allspice is also a common ingredient in many sausages.




© 2015 Vicki Holder

Comments

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    • Larry Rankin profile image

      Larry Rankin 

      3 years ago from Oklahoma

      I've been looking for a good cabbage recipe. I'll have to give this a try. Lolls wonderful.

    • Naziha El Makky profile image

      Naziha El Makky 

      3 years ago from Tanger

      It's look like a delicous food...very good!

    • poetryman6969 profile image

      poetryman6969 

      3 years ago

      I did not realize that allspice was a thing. I thought it was just a combination of spices. The food looks beautiful. Voted up.

    • vickiholder profile imageAUTHOR

      Vicki Holder 

      3 years ago from The beautiful Ouachita Mtns. in Arkansas

      Thank you for the comments.

      Peggy--I used one small to medium head of cabbage. I can't believe I forgot to list it in the ingredients. Thanks for catching the mistake. I have made an edit.

    • RTalloni profile image

      RTalloni 

      3 years ago from the short journey

      Deconstructed cabbage rolls…good deal!

    • Peggy W profile image

      Peggy Woods 

      3 years ago from Houston, Texas

      You did not mention how much cabbage you used in the recipe and that is probably up to the individual as to how much or how little one uses. I'll bet that this is delicious! It would taste just as good deconstructed. :)

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