From a free Penzey's recipe card... Edited 3/24/08 to add that I have now made this recipe for the first time. We really liked it, but found it a bit bland, so I doubled the amounts of vinegar and brown sugar and also added some ketchup to jazz it up a bit. Definitely a keeper, though!
- In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
- Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
- Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
- Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.
My family ate this right up. I used 1 1/2 lbs ground beef, 1 head cabbage, diced tomatoes and 1 cup tomato sauce, 2 tsp caraway and 3 tbs each vinegar and sugar. I made rice (1 cup dry) and stirred it in at the end, cooked for 10 more minutes.
My family really enjoyed this. It was MUCH LESS labor intensive than cabbage rolls but tasted just as good. I made a few modifications for my family as follows: used 93% fat free ground turkey and omitted caraway seeds and the water for a 14 oz can of chopped stewed tomatoes. Also added 3 Tbs of ketchup. I made this 3 days ahead of time so I did not simmer the ingredients at the end. I placed it into a sprayed casserole and covered until ready for use. Baked the casserole covered for 30 minutes at 350 and served with steamed white rice. My family loved it and it was a great make ahead meal!
I used this as well I got the recipe when I went to Penzey's in St. Paul, MN. I add more cabbage however, I think the spices are fine but I truly never measure anything...It was a real crowd pleaser even for my picky brother who came to dinner one night. I serve it over brown rice because I am a cabbage roll fan. Its basically the same but not all the work. LOVE IT.