Un-Stuffed Cabbage Recipe (2024)

by Melanie | Feb 25, 2014 | Cabbage, clean eating, Committed to Getting Fit, dinner recipe, Ground Turkey, Healthy substitutions, melanie mitro, Stuffed Cabbage | 18 comments

Un-Stuffed Cabbage Recipe (1)
A few of my challengers in my groups have shared this recipe and are totally raving about it. I will for sure be adding this to next weeks meal plan!!! It looks amazing and we love stuffed cabbage in our family. It is something both my husband and I grew up on. So having a healthy alternative to one of our favorite comfort foods is nothing short of COMFORTING!!!!

Try it out and let me know what you and your family think!!!


Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey (I always do ground turkey)
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes (low sodium or no salt added)
1 can (8 ounces) tomato sauce (no sodium or no salt added)
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.



Yield: Serves 6 to 8


ENJOY!!!!!

If I were classifying this for the 21 day fix I would call it 1 red container and 1 Green container!!!!

From Fifty Plus and Getting Fit‘s Facebook page!!!!


  1. Un-Stuffed Cabbage Recipe (2)

    Sarah Dominickon February 28, 2014 at 1:17 am

    Melanie I just ordered my 21 day fix- you have been such an inspiration! Im a stay at home mom with 3 kids-I believe this is just what I need after trying other exercise& nutrition plans. Wish my order would be here before april! Look fwd to seeing your progress. Good luck&keep up the good work!

    Reply

  2. Un-Stuffed Cabbage Recipe (3)

    Michelleon March 4, 2014 at 2:26 am

    Thank you so much for the recipe! This is something my husband and I could both eat rather then cheating or having to make multiple meals.

    Reply

  3. Un-Stuffed Cabbage Recipe (4)

    The Hull Familyon August 2, 2014 at 4:55 pm

    Anyone know if this freezes/defrosts well? We have cabbage from our summer crop share but would love to have this pre made for Fall dinners.

    Reply

  4. Un-Stuffed Cabbage Recipe (6)

    Terry Carlsonon September 19, 2014 at 2:31 pm

    Thanks for sharing! Whipping up a batch now, house smells yummy!! Thanks again!!(:

    Reply

  5. Un-Stuffed Cabbage Recipe (7)

    Jim Flickon October 27, 2014 at 7:05 pm

    How much would be considered a serving to yield these portions for the 21DF?

    Reply

  6. Un-Stuffed Cabbage Recipe (8)

    Audrey Theison January 28, 2015 at 11:21 pm

    What about the water?
    Are you supposed to drain the tomatoes?

    Reply

  7. Un-Stuffed Cabbage Recipe (9)

    Amyon March 11, 2015 at 3:19 pm

    Thanks for the great recipe! It says it yields 6-8 servings. What is the size of one serving?

    Reply

  8. Un-Stuffed Cabbage Recipe (11)

    mandy lunaon May 2, 2015 at 6:21 am

    Do you fill green and red container to count as a serving? Or what is the serving size?

    Reply

  9. Un-Stuffed Cabbage Recipe (12)

    Laura Leonardon October 22, 2015 at 5:25 pm

    This comment has been removed by the author.

    Reply

  10. Un-Stuffed Cabbage Recipe (13)

    Laura Leonardon October 22, 2015 at 5:27 pm

    What do you do with the water?

    Reply

  11. Un-Stuffed Cabbage Recipe (14)

    Laura Leonardon October 22, 2015 at 5:28 pm

    What do you do with the water?

    Reply

  12. Un-Stuffed Cabbage Recipe (15)

    Laura Leonardon October 22, 2015 at 5:29 pm

    What about the water?

    Reply

  13. Un-Stuffed Cabbage Recipe (16)

    Kristin Mon March 25, 2016 at 6:01 pm

    I am new to 21df and can't wait to try this. What is the serving size to yield the 21df amounts?

    Reply

  14. Un-Stuffed Cabbage Recipe (17)

    Kristin Mon March 25, 2016 at 6:02 pm

    I am new to 21df and can't wait to try this. What is the serving size to yield the 21df amounts?

    Reply

  15. Un-Stuffed Cabbage Recipe (18)

    Michael Thomason April 9, 2016 at 6:53 am

    Why do you use so many unnecessary (completely and gramatically) explanation points!!!!!

    Reply

  16. Un-Stuffed Cabbage Recipe (19)

    Amanda Littleon May 18, 2016 at 6:09 pm

    It does look amazing. Can't wait to try. I was even thinking of using it to stuff my bell peppers with

    Reply

Leave a Reply

Un-Stuffed Cabbage Recipe (2024)

FAQs

Why are my stuffed cabbage rolls tough? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

What are the ingredients for cabbage rolls? ›

Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker.

How long can you keep uncooked cabbage rolls in the fridge? ›

To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days.

What can I do with tough cabbage? ›

When you salt any vegetable that has high water content, the salt draws out some of the water by simple osmosis. You don't want to salt lettuce in advance — it will wilt — but salting works wonders with cabbage. The shredded leaves become more tender, and their flavor grows more concentrated.

How long does cabbage take to soften? ›

How to boil cabbage. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

Why is vinegar added to cabbage? ›

Then, there is the red cabbage which tends to turn blue when cooked and so, most commonly just eaten raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

Why do you put baking soda in cabbage? ›

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Why do you freeze cabbage before making cabbage rolls? ›

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

Can you overcook cabbage? ›

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Why do you soak cabbage in water? ›

We wanted to find a method that would keep the cabbage from watering down the dressing and also a way to make the salad piquant without tasting too sharp. The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

Why do you soak cabbage in salt water? ›

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

What do you eat cabbage rolls with? ›

  • Fresh salad with a zingy lime vinaigrette. ...
  • Bread- Soft dinner rolls go well with cabbage rolls. ...
  • Mashed potato and sauerkraut. ...
  • Gravy.
  • Roasted carrots or other sautéed veges also go well with cabbage rolls.
  • You can also serve it with flavored rice dishes.
Jun 9, 2016

Is it better to freeze or boil cabbage for cabbage rolls? ›

Freezing is a far safer method than blanching. You won't be placing a head of cabbage in a boiling pot of water and removing it every minute or two, which will result in hot water splashes. It also means you can do the entire leaf removal at one time and not in stages.

How long is stuffed cabbage good for? ›

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

Why is my cabbage still tough after cooking? ›

You're not cooking the right kind of cabbage

If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages.

Why did my homemade rolls get hard? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

What happens if you overcook cabbage? ›

Unappetizing texture and flavor: Overcooking can cause cabbage to become mushy, slimy, and unappetizing. It can also cause the cabbage to lose its natural sweetness and become bitter. Increased gas production: Overcooking cabbage can make it more difficult to digest, leading to increased gas production and discomfort.

Why is my cabbage head not firm? ›

Inconsistent Watering:

Winter staples like cabbage, broccoli and cauliflower need a steady water supply to thrive and form a plump, compact head. Inconsistent watering can disrupt the development process and lead to loose or underwhelming heads. Cabbage, in particular, is sensitive to water fluctuations.

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