Unstuffed Cabbage Rolls
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 pound lean ground beef
- 3 cups chopped cabbage
- 1/2 cup diced onions
- 1 clove garlic, minced
- 1 can (10.5 ounce size) condensed tomato soup
- 1 can (8 ounce size) tomato sauce
- 1/2 cup water
- salt and pepper, to taste
- 2 cups long grain rice, cooked
Heat a Dutch oven over medium-high heat. Add the ground beef, onion, and garlic. Cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease. Stir in the tomato soup, tomato sauce, water, cabbage, salt, and pepper. Bring the liquid to a boil then reduce the heat to a low simmer. Cover the pot and cook, stirring occasionally, for 15-20 minutes or until the cabbage is soft. If the sauce is too thick you can add some additional water. Place cooked rice on individual serving plates or in bowls. Top with the beef and cabbage mixture and serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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