Deconstructed Italian Stuffed Cabbage Recipe

Sunday, March 6, 2016
If your in a hurry to make something that's one of those fussy kind of meal but really love like stuffed cabbage, this will be the dish for you to make! It's packed with all the same flavors, done in half the time, with all the taste. Easy all in one pan for someone who really doesn't desire spending lots of time in the kitchen rolling the cabbage. This will also go a very long way to feed a large family and inexpensive. Can also be in a slow cooker.

Deconstructed Italian Stuffed Cabbage Recipe

2 tablespoons olive oil
2 cups instant rice
1 pound ground beef or ground turkey
3 cloves minced garlic
1 medium size head of cabbage chopped in small pieces
1 28 ounce can diced tomatoes
1 12 ounce can of tomato sauce
1 bay leaf
enough water to cover cabbage or chicken broth ( you can also use 1/2 cup of white wine with the water).
1 teaspoon garlic powder
1 teaspoon each dried oregano, dried basil and dried parsley or fresh when you can get it
salt and pepper to taste 
Optional: red pepper flakes

Add the cabbage, tomatoes, spices and herbs, rice, raw hamburger, or any other ingredients listed, cover with water. Bring to a boil, simmer until cabbage is tender around 35 to 40 minutes or more, add more water if gets too dry especially if using oven method.

This can also be made in a slow cooker cooking 8 to 10 hours on low.

Or another method is to make the cabbage with filling layered in a large aluminum foil throw away pan covered with foil and baked on 350 until cabbage is fork tender. Sprinkle with Romano Cheese and serve.

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