Prep 50 mins
Cook 0 mins
Good if you don't have time to fuss and make old-fashioned stuffed cabbage.
- 1 -1 1⁄4 lb lean ground beef
- 1 medium onion, finely chopped
- 1 (16 ounce) can tomato sauce
- 1⁄2 cup unsweetened applesauce
- 1⁄4 cup water
- 3 tablespoons cider vinegar
- 2 tablespoons packed dark brown sugar
- 1⁄8 teaspoon ground black pepper
- 4 cups finely chopped green cabbage (about 1 pound)
- 1 cup cooked rice (Since the recipe calls for a small amount of cooked rice, instant rice may be used)
- In a 12-inch-wide, deep skillet or a Dutch oven, cook the ground beef and onion over medium heat, breaking up the meat with a spoon. When the meat has browned and the onion is tender, spoon off and discard any fat in the skillet.
- Add the tomato sauce, applesauce, water, vinegar, brown sugar, and pepper. Bring the mixture to a boil, stirring constantly. Stir in the cabbage, which will wilt as it cooks and become more compact.
- Lower the heat and simmer, covered, stirring occasionally, for 25 to 30 minutes, or until cabbage is tender. Stir in the cooked rice and heat a few minutes longer, until it is cooked through. This is most easily served in bowls.
This was good, but the flavors were a little muted for my taste. I would use 1/3-1/2 cup each of vinegar and brown sugar. The onions should be sauteed until soft before adding the beef to minimize the raw onion bite. I used a napa cabbage, and I also added a big handful of raisins.
Years ago, I had a recipe almost identical to this that was my older daughter's favorite. I add about 1/3 cup of raisins and either serve the cabbage and beef over rice or over mashed potatoes. Leftovers make a good soup--add broth, carrots and celery.