MMMK

View Original

Unstuffed Cabbage Rolls

Michelle Lehman

Introduction

This is Mama Miche, and today in my Magic Kitchen, Unstuffed Cabbage Rolls

I remember helping my Momster in the kitchen when I was growing up, and I learned to be very creative from her. Not just in the kitchen. She encouraged my creativity and allowed me and my imagination to grow. She was my self-proclaimed biggest cheerleader on the planet. She was honest but always encouraging. And as you may know, she was an amazing cook. 

Stuffed cabbage rolls are a labor of love. It takes a lot of work to make the meat stuffing and cook the cabbage just enough to make it pliable and not too much so it doesn't tear or wrap well. Then you make the sauce and cook the rolls, and if you're not too tired from all that rigmarole, you eat. Hours later. I'm gonna be that bitch that says for this particular meal, it ain't worth it.

In comes the creative shortcut: Unstuffed cabbage rolls take less than an hour to prep and cook and honestly have a better meat-to-cabbage ratio. This happens to be a low-carb meal that is quick and easy. Most importantly, it's delicious. Of course, we use the Twice Stolen Spice™. Buy some and use it, too!

Let Mama Miche make your kitchen magic!

Tools

  • Cutting board

  • Knife

  • Large Dutch oven or 5-quart pot 

  • Meat chopper 

  • Large spoon

Ingredients

Makes 10-12 servings

  • 2 lbs ground meat of choice (low-fat content)

  • Large onion - diced

  • 5 cloves garlic - minced

  • 1 large head of cabbage, chopped

  • 28 oz marinara (Note 1)

  • 1/2 cup of water

  • 3 tbsp Twice Stolen Spice™

Directions

Prep Time: 15 minutes Cook Time: 20 minutes

Prep

  • Dice onion

  • Mince garlic

  • Chop cabbage

Cook

  • Add the ground meat of choice to a 5-quart Dutch oven or pot over medium heat, 

  • Brown and crumble the meat 

  • When meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often.

  • Add the cabbage in batches, stirring it until all in. 

  • Add marinara, water, and Twice Stolen Spice™, and stir to cover the meat and cabbage in the sauce.

  • Continue cooking, stirring occasionally, for about 20 minutes or until the cabbage is as tender as you like. 

  • Serve and devour. Refrigerates and freezes like a dream.

Notes:

  1. I prefer my recipe, but if I do not have any on hand in the freezer, I use Rao's and add a little extra Tice Stolen Spice™.