Unstuffed Cabbage

I had a cabbage from the co-op to use so I went searching through my bookmarked recipes to see what I could find. (I only had three or four recipes so it wasn't that difficult.) I settled on Unstuffed Cabbage as I had all of the ingredients and it would enable me to use more items received from the co-op. The Unstuffed Cabbage used garlic, onion, tomatoes, and cabbage--all from the co-op. I made mashed potatoes to go with it. The Yukon gold potatoes and sweet potatoes I used for this were from the co-op as well. The original recipe called for stewed tomatoes; however, I didn't have any and I had a bunch of fresh tomatoes from the co-op so it all worked out well. My mother came over to eat and we got to hear about the health benefits of fresh tomatoes versus canned tomatoes--they are better at fighting cancer when fresh. Great information, although I do have to say sometimes I worry about her watching so much Dr. Oz and The Doctors. Good thing Dr. Oz goes by "Dr. Oz" or she would be on a first name basis with him like she is "Martha" Stewart.

Anyway, as I was preparing the Unstuffed Cabbage I went through a range of opinions about it. I was more or less indifferent as I browned the burger. After adding the onion, garlic, salt, and pepper I moved onto thinking it smelled amazing. Then after adding the cabbage I had some doubt--the smell wasn't quite as good any longer. After the cabbage simmering for about 60 of the 90-120 minutes directed in the recipe, I was back on board with amazing as far as smell but a little iffy on the looks. My opinion ended on amazing though. The Unstuffed Cabbage would be delicious as a stand alone meal; however, the addition of the mashed potatoes amped it up a notch, I think. Moo, PE, and my mother all raved about it as well. We had quite a bit leftover and those leftovers reheated wonderfully.

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Unstuffed Cabbage
adapted from Key Ingredient
Print Recipe

2 lbs ground beef
1 medium sized onion, sliced
3 cloves garlic, minced
6-8 tomatoes, seeded and diced*
1 (6 oz) can tomato paste
1 1/4 cups water
1 1/2 tsp dried parsley
1 1/4 tsp salt
1 tsp oregano
1 tsp sugar
3/4 tsp black pepper
1 head cabbage, shredded (about 8 cups)

Heat a large nonstick saucepan over medium heat. Add beef and cook for 6 minutes until no longer pink. Stir occasionally. Drain fat. Stir in onion and cook 4 minutes. Stir in garlic and cook 1 minute. Add tomatoes and paste. Stir in 1 1/4 cups water, parsley, salt, oregano, sugar, and black pepper. Simmer 5 minutes. Add half the cabbage and cook covered 5 minutes. Add the remaining cabbage and simmer, covered, 90 minutes to 2 hours. Stir occasionally. Serve with mashed potatoes.

*For detailed directions on seeding a tomato click HERE.

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