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Liz’s Kitchen: Deconstructed Cabbage Rolls

Leftover cabbage from St.Patrick’s Day? I have the perfect and EASY recipe for you to try! My grandma was all about “deconstructed” everything, she always said “it tastes the same and it’s easier!!!” Her favorite thing to make was deconstructed stuffed peppers so when I saw this simple recipe I felt inspired to give it a try. For as daunting as a stuffed cabbage roll sounds this recipe is the exact opposite! Just chop up your cabbage and onion and the hard work is done. It’s also a one pot meal so clean up will be a breeze and your meal will be delicious!


Deconstructed Cabbage Rolls

1 1/2 to 2 lb lean ground beef

1 Tbsp olive oil

1 large onion, chopped

2 clove garlic, minced

1 small head of cabbage, chopped

2 can(s) use 14.5 oz sized cans diced tomatoes

1 can(s) 8oz(more if needed) can tomato sauce

1/2 cup water

1 tsp black pepper

1 tsp sea salt


As always get your mise in place out of the way! Chop your onion and cabbage up and set aside. Heat the oil in a large and deep pan on the stove. Add the onion and ground beef, salt and pepper and then cook until the pink is out of the beef. Add your garlic and let sit for a minute or two.


Then add your cabbage, diced tomatoes, tomato sauce and water. Mix and then bring to boil and cover. You want this is boil for 20-30 minutes until the cabbage is tender. I went in about halfway and stirred the mixture.


Once done, enjoy. See how simple this meal is? No fuss with having to roll a stuffing in the cabbage and then baking. It’s all in one pan and you’re getting the same flavors. It’s simple and tasty meals like this that make week night cooking fun branch out with. The only thing I would change is next time I will probably use beef broth instead of water to get a little more flavor into the cabbage.


Next on Liz's Kitchen: Zucchini Casserole


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