Unstuffed Cabbage

This recipe makes a hearty meal, but is easier to make than stuffed cabbage. Instead of making rolls stuffed with meat, everything cooks together in one pan. Stuffed cabbage is a classic Eastern European recipe that looks much nicer than a pan with everything mixed up, but the taste is the same.

When making stuffed cabbage, the head of cabbage needs to be boiled to soften the leaves. For this recipe, the cabbage is cut and placed in the bottom of the pan to cook with everything else. The rice does not need to be pre-cooked, but is just mixed in with the meat and formed into meatballs.

Unstuffed Cabbage 

• 1 medium head cabbage, cut into wedges
• 2 pounds ground beef
• 1 1/4 tsp. salt
• 1/8 tsp. pepper
• 3/4 cup raw rice
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 Tbsp. butter
• 1 egg, beaten
• 3 (8 oz.) cans tomato sauce
• 3 cups water

Place cabbage wedges in bottom of a large pan. Combine ground beef, salt, pepper, rice, garlic, onion, butter, and egg. Form into medium-sized meatballs. Place on top of cabbage wedges and cover with tomato sauce and water over all. Cover tightly and simmer for 45 minutes. Enjoy!