Unstuffed Cabbage
FANTASTIC weeknight alternative to the traditional stuffed cabbage. GREAT taste, a new family favorite! Adapted From Family Circle Magazine!!
| 1 3/4 | pounds ground beef(I used 85%) |
| 1 | medium sized onion, sliced |
| 3 | cloves garlic, minced or pressed |
| 1 | can (28oz) stewed tomatoes |
| 1 | can (6 oz) tomato paste |
| 1 1/4 | cups water |
| 1 1/2 | teaspoons dried parsley |
| 1 1/4 | teaspoons salt |
| 1 | teaspoon oregano |
| 1 | teaspoon sugar |
| 3/4 | teaspoon black pepper |
| 1 | small head cabbage, shredded, about |
| 8 | cups |
| Served with mashed potatoes |
Heat a large nonstick saucepan over medium heat. Add beef and cook for 6 minutes until no longer pink. Stir occasionally. Drain fat. Stir in onion and cook 4 minutes. Stir in garlic and cook 1 minute.
Add tomatoes and paste. Using a potato masher, break up the tomatoes. Stir in 1 1/4 cups water, parsely, salt, oregano, sugar, and black pepper. Simmer 5 minutes.
Add half the cabbage and cook covered 5 minutes. Add the remaining cabbage and simmer, covereed, 90 minutes to 2 hours. Stir occasionally.
Serve with mashed potaoes. SO good!
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