Cabbage rolls are one of my favourite dishes I can indulge in on rare occasions, namely, when someone else makes them for me. Otherwise, they’re so labour-intensive that there never seems to be a good time to buckle down and create my own. Enter: the unstuffed cabbage roll. All the deliciousness of a cabbage roll, with just half the work. Beautiful!
The deconstructed nature of my “roll” perfectly suits my casual cooking style and time constraints and sacrifices none of the flavours, which in my book is a win-win.
Saucy Unstuffed Cabbage Roll Recipe
Cabbage rolls are a no-brainer for me. I love the bursting flavours, but recently, I tried experimenting with an unstuffed cabbage roll recipe just to make things different. Fortunately, it didn't disappoint.
Ingredients
Tomato Sauce Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic - minced
- 6 cups tomato
- ⅓ cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons white vinegar
- 2 teaspoons sugar (white sugar)
- 1 teaspoon ground black pepper
- ½ teaspoon Himalayan salt (pink salt) - ground
- ¼ cup parsley - chopped
Meat Filling Ingredients
- 1 medium yellow onion - finely diced
- 2 large garlic - minced
- 2 pounds ground pork (minced pork)
- 1 pound ground beef (minced beef) - extra lean
- 1 teaspoon Himalayan salt (pink salt) - ground
- 1 teaspoon ground black pepper
- ⅓ cup red wine - as above
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1 tablespoon cornstarch
Other Ingredients
- 1 large cabbage
- 1 cup water
- 2 pinch Himalayan salt (pink salt) - ground
- 8 cups white rice - cooked
Instructions
Tomato Sauce Instructions
- In a medium, thick-bottomed pot, heat olive oil over medium-high heat. Sauté garlic until soft and fragrant, approximately 2 minutes.
- Add tomatoes to the pot and stir to combine. Mash the tomatoes using a potato masher to create a pulpy consistency. Cook it for 2 to 3 minutes, until heated through and beginning to bubble.
- Add the remaining ingredients (red wine through rock salt). Allow to boil, then reduce heat to low and simmer for 20 to 30 minutes. Remove from heat and stir in parsley.
Meat Filling Instructions
- Heat oil in a thick-bottomed skillet over high heat. Add onions and garlic and fry until soft, roughly 5 minutes. Stir frequently to prevent scorching.
- Crumble meat (beef and pork) into the pan. Sprinkle with salt and pepper; cook until thoroughly browned. Stir occasionally to break up large pieces.
- Once the meat is cooked through, add wine and tomato paste to the pan. Stir to combine. Allow to cook on medium heat for 10 minutes until flavours have blended.
- In a small cup, combine water and cornstarch. Whisk until the cornstarch is dissolved, then stir into the meat mixture. Cook until thickened, then remove from heat.
Other Instructions
- Meanwhile, peel the outer leaves off the cabbage head and discard them. Cut out the core, then roughly dice.
- Boil 1 cup of water in a large soup pot. Scrape the cabbage into the pot and sprinkle it with a pinch of rock salt. Cover with a tight lid. Steam for 10 to 15 minutes, occasionally stirring, until cabbage is cooked through.
- While cabbage is steaming, cook rice according to the package directions.
Assembly Instructions
- Lay a bed of rice on a large dinner place. On top of the rice, add a layer of steamed cabbage, then a layer of meat mixture and top with two scoops of tomato sauce.
- Serve hot! And it’s kind of awesome with a side of potato salad, a Polish pickle and some crusty rye bread.
Nutrition
Calories: 1290kcalCarbohydrates: 172gProtein: 46gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 122mgSodium: 952mgPotassium: 1085mgFiber: 9gSugar: 12gVitamin A: 1224IUVitamin C: 67mgCalcium: 215mgIron: 6mg
How did this recipe turn out for you?We’re eager to hear your thoughts!