I love the taste of my mother’s cabbage rolls, but I never plan far enough in advance to make them for dinner. When the kids and grandkids come over, this inside-out version of Polish “Golumpki” makes an alternative no one complains about.
To tell you the truth, I often make this because I have a half head of cabbage that needs to be used or a carton of leftover rice from a Chinese take-out dinner; everything else should be in the freezer and pantry. Don’t overthink this delicious all-in-one entrée.
Because this is such a simple dinner, I often make a loaf of honey rye bread, beer bread, or cheese biscuits as a “pusher.” This is another meal that is so simple you can put the extra energy into making dessert.
Inside Out Stuffed Cabbage Rolls
Ingredients
- 1 lb ground beef
- 1 tsp kosher salt
- 1 cup onion chopped
- 1 clove garlic minced
- 1 cup water
- 1 tbsp Herbs de Provence
- 15 oz can tomato sauce
- 15 oz can diced tomatoes
- 1 tsp paprika
- 1 cup cooked rice
- 1 green cabbage medium, chopped
Instructions
- Brown ground beef and onion in a large dutch oven or a large electric frying pan. Add salt as the meat heats. Break into small pieces as the beef browns (about 5 minutes). You want the meat browned - not fried.
- Add garlic, herbs, and stir.
- Stir in tomato sauce, diced tomatoes, paprika. Cover and cook over medium low heat for 25 minutes.
- Stir in cabbage and rice. Add water only if needed. You want the dish a bit saucy but never runny.
- Cover and cook until cabbage is just the way your family likes it. It usually takes me another 15 minutes or so.
Notes
Nutrition
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