Unstuffed Cabbage Rolls for Freezing

Unstuffed Cabbage Rolls for Freezing

A deconstructed take on cabbage rolls, simmered into a hearty skillet dish that freezes in neat portions.

Total 1 hr 15 min Makes 8 servings Calories 365/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Red meat

Ground beef, rice, and cabbage simmer together in a tangy tomato sauce, skipping the fuss of rolling individual leaves. The mixture cools and packs into freezer containers for an easy weeknight dinner later, with all the flavor of traditional stuffed cabbage rolls in a fraction of the time.

Ingredients

  • 2 pounds ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 8 cups green cabbage, chopped
  • 1 cup long-grain white rice, uncooked
  • 28 ounces crushed tomatoes
  • 14.5 ounces diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried marjoram
  • 1 teaspoon paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Method

  1. Heat olive oil in a large deep skillet or 6-quart saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes.

  2. Add the minced garlic and ground beef, breaking it up with a spoon. Cook until the beef is browned and no longer pink, about 8 minutes, then drain excess fat.

  3. Stir in the chopped cabbage and cook until it begins to wilt, about 5 minutes.

  4. Add the uncooked rice, crushed tomatoes, diced tomatoes, beef broth, brown sugar, red wine vinegar, Worcestershire sauce, marjoram, paprika, salt, and pepper. Stir to combine.

  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed, about 35 minutes, stirring occasionally.

  6. Remove from heat and let the mixture cool to room temperature, about 30 minutes.

  7. Divide the cooled mixture into 8 freezer-safe containers or heavy-duty freezer bags in individual or family-sized portions.

  8. Label with the date and freeze flat for up to 3 months; thaw overnight in the refrigerator and reheat in a skillet or microwave until warmed through before serving.

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    Unstuffed Cabbage Rolls for Freezing

    Ground beef, rice, and cabbage simmer together in a tangy tomato sauce, skipping the fuss of rolling individual leaves. The mixture cools and packs into freezer containers for an easy weeknight dinner later, with all the flavor of traditional stuffed cabbage rolls in a fraction of the time.

    1 hr 15 min 8 servings 365 cal

    Ingredients

    • 2 pounds ground beef
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 8 cups green cabbage, chopped
    • 1 cup long-grain white rice, uncooked
    • 28 ounces crushed tomatoes
    • 14.5 ounces diced tomatoes
    • 2 cups beef broth
    • 2 tablespoons brown sugar
    • 2 tablespoons red wine vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried marjoram
    • 1 teaspoon paprika
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons olive oil

    Method

    1. 1

      Heat olive oil in a large deep skillet or 6-quart saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes.

    2. 2

      Add the minced garlic and ground beef, breaking it up with a spoon. Cook until the beef is browned and no longer pink, about 8 minutes, then drain excess fat.

    3. 3

      Stir in the chopped cabbage and cook until it begins to wilt, about 5 minutes.

    4. 4

      Add the uncooked rice, crushed tomatoes, diced tomatoes, beef broth, brown sugar, red wine vinegar, Worcestershire sauce, marjoram, paprika, salt, and pepper. Stir to combine.

    5. 5

      Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed, about 35 minutes, stirring occasionally.

    6. 6

      Remove from heat and let the mixture cool to room temperature, about 30 minutes.

    7. 7

      Divide the cooled mixture into 8 freezer-safe containers or heavy-duty freezer bags in individual or family-sized portions.

    8. 8

      Label with the date and freeze flat for up to 3 months; thaw overnight in the refrigerator and reheat in a skillet or microwave until warmed through before serving.