I enjoyed stuffed cabbage rolls as a kid, but unfortunately they’re time intensive – all that boiling and rolling cabbage leaves! I created this one pot version and “healthified” it so I could still enjoy a healthy comfort food without the fuss. What’s not to love about the simplicity of a one-pot meal?
This one is packed with whole grain rice and veggies. It makes a big pot, so it’s perfect for a couple of dinners on busy weeknights. If you have leftovers that you don’t want to finish within a few days, simply put them in the freezer, and healthy unstuffed cabbage is yours another time.
- 1 pound ground beef, 93% lean
- 1 cup brown rice, dry (I prefer brown Basmati rice)
- 1 large yellow onion, chopped
- 4 garlic cloves, chopped or crushed
- 7–8 cups chopped green cabbage (about 20 ounces)
- 2 (14.5-ounce) cans petite diced tomatoes, undrained
- 3 cups low sodium vegetable juice or 2 (14.5-ounce) cans no salt added tomato sauce
- 2 teaspoons paprika
- ½ teaspoon coarse black pepper
- 2 teaspoons oregano, dried
Heat a Dutch oven or a large pot with a lid over medium high heat. Add the meat and break it up quickly. Add the onion. Cook until the meat is browned, about 5 – 6 minutes.
Add the garlic and stir. Add the cabbage, tomatoes, vegetable juice, rice, paprika, pepper and oregano. Raise the heat to bring the contents to a boil. Then lower the heat to a low boil.
Cover and cook until the rice is tender, about 40 -45 minutes. Stir periodically.