Description
Mediterranean-Style Unstuffed Cabbage Rolls offer a flavorful, comforting dish combining tender boiled cabbage, savory ground meat, aromatic herbs, and perfectly cooked brown rice simmered in a rich tomato sauce. This easy, one-pot recipe transforms classic stuffed cabbage rolls into a deconstructed, quicker meal without sacrificing any taste.
Ingredients
Scale
Cabbage and Rice
- 1 small head cabbage, cored and chopped into large pieces
- Kosher salt, to taste
- 3/4 cup uncooked brown rice (or 1 1/2 cups cooked brown rice)
Sauté Base and Meat
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 pound lean ground beef or ground turkey
- Freshly ground black pepper, to taste
Herbs and Spices
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
Tomato Sauce
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup water
Instructions
- Blanch the cabbage: In a large pot or Dutch oven, bring plenty of water to a boil. Add the chopped cabbage and cook for 5 to 7 minutes until the cabbage turns bright green and tender. Drain the cabbage using a colander and return the water to a boil.
- Cook the rice: Season the boiling water with a generous pinch of kosher salt. Add the uncooked brown rice and stir. Boil the rice until tender but not mushy, about 30 minutes. Drain the rice through a fine sieve and set aside.
- Brown the onions, garlic, and meat: Wipe the pot clean and place over medium heat. Add the extra virgin olive oil and heat until shimmering. Add chopped onions and cook for 3 to 4 minutes, stirring regularly, until they are lightly browned. Add minced garlic and ground beef or turkey. Break the meat apart with a wooden spoon and increase heat to medium-high. Cook until meat is fully browned, stirring occasionally. Carefully drain any excess fat, return the pot to heat, and season with salt and freshly ground black pepper to taste.
- Add cabbage, rice, herbs, and spices: Stir in the cooked cabbage, cooked brown rice, chopped parsley, chopped dill, ground allspice, and ground cumin. Season again with salt and pepper, then mix until well combined.
- Boil, then simmer: Pour in the diced tomatoes, tomato sauce, and 1 cup of water. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 15 to 20 minutes until the rice absorbs some of the cooking liquid and flavors meld.
- Finish and serve: Spoon the unstuffed cabbage roll mixture into bowls and drizzle generously with extra virgin olive oil. Serve warm for a hearty Mediterranean-inspired meal.
Notes
- Use lean ground turkey as a lighter alternative to beef without compromising flavor.
- Fresh herbs like parsley and dill are essential for authentic Mediterranean flavor, but you can substitute with dried herbs if necessary, using about one-third of the amount.
- To save time, use pre-cooked brown rice; just add it in during step 4 without cooking it separately.
- Adjust the seasoning at the end, as canned tomato products can vary in saltiness.
- Leftovers keep well refrigerated for up to 3 days and also freeze well.
