April 30, 2011

Unstuffed Cabbage Rolls

I've made Stuffed Cabbage Rolls and love the flavor, but doubt that I'll ever make them again. Just too much fuss with having to boil the leaves, stuff the leaves, then roll the leaves.

I'd thawed some antelope burger and was trying to decide what to do with it for dinner. When I saw that Pam made Loose Savoy Cabbage Rolls, I got the half head of cabbage that was in the fridge and whipped this up in no time.

I made a few changes, based on what I had on hand. I really liked this dish. You get all the goodness of stuffed cabbage rolls with none of the fuss! Thanks, Pam for a great dish!

Unstuffed Cabbage Rolls
1-1/2# ground meat
1/2 onion, chopped
3 garlic cloves, minced
1 T Worcestershire sauce
3/4 cup uncooked rice
8 oz. canned mushrooms, drained
2 (14 oz) cans diced tomatoes
1 cup white wine
1/2 head green cabbage, sliced

Brown meat, onion, and garlic in a large skillet until meat is cooked. Add Worcestershire, rice, mushrooms, tomatoes, wine and cabbage. Put mixture into a large baking dish. Cover and bake at 350F for one hour until cabbage is tender and liquid has been absorbed.


  1. What a great idea...can't wait to make some. Your blog is lovely....I am a new flower! Blessings, K

  2. Wow, Karen, these sound so tasty! I love cabbage and ground meat and to add all the flavors of stuffed cabbage is such a great idea. Love the rice in there. I'm bookmarking this one.
    BTW, I heard spring got back ordered in Montana this year. (Boo Hiss)

  3. I just happen to have a half head of cabbage in the fridge, some mushrooms that need to be used up and this sounds delicious. Thanks for posting this, so timely for me. :-)

  4. Like the idea of unstuffed :-) Looks yummie and easier to handle as you mention. Have a great week ahead Karen :-)

  5. I've always avoided making stuffed cabbage because of all the fuss also...but these are the perfect solution! Delicious!

  6. Oh, I actually love this idea. I really love cabbage rolls, but yeah...the fuss. I will definitely take a cue from you and Pam next time.

  7. Just wanted to let you know I made these and they were wonderful. Blogged about them today:) Thanks Karen.


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