Ingredients
Equipment
Method
- **Deconstructed Cabbage Roll Skillet:**
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the chopped cabbage to the skillet and cook, stirring occasionally, until it begins to soften, about 8-10 minutes.
- Pour in the crushed tomatoes and tomato sauce. Stir in the oregano, thyme, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the cabbage is tender.
- Serve hot, over cooked rice or quinoa, if desired.
- **Lazy Cabbage Rolls: Baked to Perfection:**
- Preheat oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute, until fragrant.
- In a large bowl, combine the cooked ground beef mixture, chopped cabbage, tomato sauce, diced tomatoes, cooked rice, egg, oregano, thyme, salt, and pepper. Mix well.
- Pour the mixture into a greased 9x13 inch baking dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil and sprinkle with mozzarella cheese (if using).
- Bake for another 15-20 minutes, or until the cheese is melted and bubbly and the cabbage is tender.
- Let stand for a few minutes before serving.
- **Instant Pot Cabbage Rolls:**
- Heat the olive oil in the Instant Pot using the sauté function.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute, until fragrant. Turn off the sauté function.
- In a large bowl, combine the cooked ground beef mixture, cooked rice, egg, oregano, thyme, salt, and pepper. Mix well.
- Carefully separate the cabbage leaves. This can be done by microwaving the cored head of cabbage for a few minutes to soften the leaves, or by gently steaming it.
- Place a spoonful of the meat mixture in the center of each cabbage leaf and roll it up, tucking in the sides as you go.
- Pour the crushed tomatoes and tomato sauce into the Instant Pot.
- Arrange the cabbage rolls in the Instant Pot, seam-side down. You may need to stack them slightly.
- Pour the water or beef broth over the cabbage rolls.
- Secure the lid of the Instant Pot and set the valve to sealing.
- Cook on high pressure for 15 minutes, followed by a 10-minute natural pressure release.
- Carefully release any remaining pressure manually.
- Serve hot, with extra sauce from the Instant Pot.
Notes
For a richer flavor, use beef broth instead of water in the Instant Pot or skillet versions. Customize the filling with other vegetables like diced carrots, celery, or bell peppers. Cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.