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Stuffed Cabbage Rolls were one of my Grandma’s specialty dishes. I remember her fondly making them in her black speckled roasting pan, which made its appearance for some of my favorite, homestyle dishes. I have since learned that the black speckled pan is called a Granite Ware Roaster! This lightened up version of Cabbage Rolls is not only easy, but the rice is optional!
Unstuffed Cabbage Rolls
- 1 pound ground beef or turkey
- 1 (14.5 oz) can diced tomatoes
- 1 (14 oz) can of beef broth (If doubling the recipe, do not double the beef broth until the very end to reach desired consistency.) (*Check ingredients if making Whole30 compliant)
- 1 cup of low sodium tomato juice (*Check ingredients if making Whole30 compliant)
- 4 cups shredded green cabbage (Approximately 1 medium sized head of cabbage)
- 1 cup canned saurkraut, rinsed *optional
- Steamed white rice to serve with *optional
- In a large stock pot, brown the ground beef until completely cooked.
- Add the diced tomatoes, beef broth, tomato juice, shredded cabbage and sauerkraut. Bring to boil.
- Cover and simmer for 30-45 minutes, until cabbage is softened. Season to taste with salt and pepper.
- Serve hot alone or with steamed white rice.
For crockpot: Brown ground beef until cooked, then add all ingredients to crockpot. Cook on high 2-3 hours or low 5-6 hours.
This recipe is Freezer Friendly too! I love making extra and freezing in these Pyrex Glass Snapware containers.
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