Unstuffed Stuffed Cabbage

Gail in the kitchen's Note:

Stuffed cabbage without all the hard work of stuffing cabbage leaves. I am Polish and make stuffed cabbage all the time. But it is too time-consuming. So I decided to put all the ingredients in a pot and cook and whaddaya know. It worked!

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 1 head cabbage, chopped
• 1 lb ground beef, browned
• 1 lb ground pork, browned
• 1/2 onion, sliced
• 2 cups cooked rice
• 2 (10 3/4 ounce) cans condensed tomato soup
• 2 (8 ounce) cans tomato sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 1/4 cups water

Directions:

1. Put everything in a Dutch oven and bring to a boil. Lower heat to low and cover. Cook 2-3 hours until the cabbage is soft and tender.
2. Check while cooking as you may have to add more water or garlic powder.
3. Serve with Polish rye bread and butter.
4. Note: For those on sodium-restricted diets, you can make this with salt-free tomato sauce and reduced sodium tomato soup. Comes out great.

Reviews

[Chef #1044761]

Easy to make, tasty and filling