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Unstuffed Cabbage


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Rate this recipe 4.4/5 (8 Votes)


  • 1 lb. lean ground beef
  • 1 cup chopped onion
  • 1/2 head of green cabbage) about 1 1/2 pound)
  • 1 can (28 oz.) crushed tomatoes
  • 1 tablespoon of packed, light brown sugar
  • 1 tablespoon of distilled white vinegar
  • 1/2 teaspoon of salt


Adapted from


Step 1

Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the chopped onions and cook over medium-high heat for 5-6 minutes, stirring often, until the beef is browned.

Quarter and core the cabbage. Cut it crosswise in inch wide strips. You should have 8 cups. Add meat to the mixture. Cover and cook over medium heat for 5-7 minutes, stirring occasionally until the cabbage wilts.

Stir in tomatoes, sugar, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes, or until the cabbage is tender.


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