Stuffed Cabbage Rolls–Deconstructed, by Beverly Hicks Burch

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I like cabbage…no, really I do, even though I know it’s suppose to be good for you. And, I like stuffed cabbage rolls. But, what I don’t like is trying to make stuffed cabbage rolls. For me it’s a tedious job that’s about as much fun as a root canal without anesthetic.

So, a recipe with the taste of stuffed cabbage and the ease of hamburgers and has been another food quest. I have a recipe that I’ve been making a few years, but I saw a recipe the other day that gave me some inspiration. Although I found it lacking, there was some potential to compel me to deconstruct those cabbage rolls.

So, I set about deconstructing stuffed cabbage rolls…today’s recipe is the result.

A great feature about this dish is that it’s a meal in one pan…protein (meat), grain (rice) and vegetable (tomatoes, onions, garlic and cabbage).

Tall & Handsome gave his thumbs up and also informed me I now have a great dish to carry for pot luck.

Win – win…a little deconstructing and I ended up with a two-fer…

Stuffed Cabbage Rolls – Deconstructed

1 – 1/4 pound lean ground beef

1 large onion

2 large cloves garlic, minced

1 small head cabbage, chopped

2 – 14.5 ounce cans diced tomatoes

1 8 ounce can tomato sauce

1/2 cup low sodium chicken or beef broth (I usually have low sodium chicken broth on hand…make sure you use low sodium)

1 teaspoon ground black pepper

1/2 teaspoon Lawry’s season salt

1/2 teaspoon kosher salt

3 tablespoons Worcestershire sauce

2 cups cooked brown rice

1. Brown meat along with onion and garlic on medium heat until meat is brown and no longer pink.

2. Add the chopped cabbage, two cans of tomatoes, tomato sauce, low-sodium chicken (or beef) broth, pepper, season salt, kosher salt and Worcestershire sauce.

3. Bring to a boil. Reduce heat, cover and simmer about 20 minutes or until cabbage is tender.

4. Meanwhile cook the brown rice. (Remember brown rice take longer to cook than white rice. You can also use Success brown rice in a pinch.)

5. When beef – cabbage mixture to done, stir in the 2 cups of brown rice.

Enjoy!!

Stuffed Cabbage Rolls - Deconstructed

© 2013 Beverly Hicks Burch All Rights Reserved.

6 thoughts on “Stuffed Cabbage Rolls–Deconstructed, by Beverly Hicks Burch

    1. We’ve really been enjoying brown rice and adding more of it to our diet. Just love that nutty flavor and texture. My dad really like the looks of this and so he’s lining up the ingredients for me to make a pot for him. It’s as good the second night as it is the first!

      Hope you and the guest enjoy it this weekend!

      Thanks for stopping by and commenting!

      Bev

  1. Gosh, that’s a great idea for a main cabbage dish but it looks NOTHING like a deconstructed stuffed cabbage roll, in my view. I guess you could make this by stuffing cabbage rolls with the rice/beef mixture and then cutting it all up. Where’s the sauce? Where’s the cheese? It does look tasty though.

    1. Hi Whippoorwill,

      Actually as a deconstructed cabbage roll it’s NOT suppose to look like a cabbage roll cut up. That the whole purpose of a deconstructed recipe. You take the sum parts of a known recipe, pull them apart (deconstruct) then put them back together in a different highlighted manner. The highlighted manner here is the taste is as delicious, but it’s much easier to make. The sauce you mentioned is in the dish – not on top (tomato sauce, tomatoes, etc.). As far as cheese – to each his own, but my first reaction there is YUCK!! But, that’s because I’ve never had a cabbage roll with cheese and can’t even begin to imagine ruining a perfectly good dish be gooping it up with unnecessary cheese.

      Here’s a link that explains deconstructed food: http://www.cheftalk.com/t/49716/what-does-deconstructed-mean

      I can assure you it is tasty and wonderful just the way it is!

      Thanks for stopping by,
      Bev

  2. I made this for my family tonight after searching for a deconstructed cabbage roll recipe, and we loved it! My husband told me to put it in regular rotation. Thanks for sharing!

    1. Christine,

      So glad you and the husband enjoyed it! It has become a regular on our menu also. Thanks for stopping by.

      Bev

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