This one-pot deconstructed stuffed cabbage is a quick, easy version of the Eastern European cabbage rolls. All the delicious flavors you want in less than half the time! This meal is so hearty, a good source of protein and makes great leftovers.
Course: dinner, Main Course, one pan
Cuisine: Eastern European
Keyword: deconstructed, One-pot, stuffed cabbage
Servings: 64 large servings or 6 moderate ones
Author: Kiki Simpson, Healthy Sexy Kitchen
1tablespoonolive oiloptional. You can saute your onions and garlic in water before adding meat.
1/2largeany color bell pepperchopped
1hot chile pepperdiced, optional
1poundground beef or turkey - 454 grams
1tablespoonAnyday Spice Blendsee Notes
1/2headgreen cabbageabout 4-5 cups, sliced thin or chopped - I used half green and half purple cabbage
114-ounce cantomatoesdiced - you may choose to add more. 2 cans would not be bad!
2cupsvegetable broth or waterI used 1 cube of my homemade Vegetable Bouillon with water to make broth - see Notes
1/4cupfresh herbschopped - I used dill, oregano and marjoram but parsley would work as well or just dill by itself. This is optional.
3cupscooked brown riceor whatever color rice you like. See notes on cooking rice in the pot.
2tablespoonsfresh parsleychopped - optional
Heat a large skillet or pot or Dutch oven over medium low heat and add oil, if using. Then add onions and saute a few minutes until translucent. Add garlic and bell pepper and optional chile pepper and saute a minute or two more.
Add ground meat and break up with a wooden spoon as it cooks. I actually didn't thaw my meat ahead and just added it frozen and broke it up as it thawed and cooked. Add your spices and continue to cook until most of the pink is gone.
Add cabbage, tomatoes and broth or water and stir well. Cook for about 15-20 minutes until all vegetables are tender. Stir in the fresh herbs and simmer one more minute. Serve over hot cooked rice. If you are cooking your rice in the one pot, add it (1 cup dry rice) along with the cabbage and tomatoes and 1 cup of extra water. Stir all together and cook for 20-30 minutes - depending on type of rice - until rice is cooked.
Serve in bowls with fresh parsley on top, if using.
You can find my recipe for Anyday Spice Blend HERE... But if you don't have time to make it, here is a short list of spices to add to your dish:
freshly ground black pepper
salt, to taste
fennel, if you have it
rosemary, if you have it
Here's my recipe for homemade Vegetable Bouillon Paste.Carrots and green beans would not be traditional, but I added them because I had them. Feel free to leave them out or substitute for whatever vegetables you have on hand.