Unstuffed Cabbage

Assembled like a casserole, this deconstructed, tangy-sweet stuffed cabbage includes everything you love except the tedious work.


Unstuffed Cabbage

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Ingredients
  • 2 1/2  pounds 
    Savoy cabbage
  • 1   tablespoon 
    canola oil
  • 3/4  pound 
    93 percent lean ground beef
  • 1   
    celery rib, finely chopped
  • 1   
    medium onion, finely chopped
  • 1   
    cubanelle pepper, seeded and finely chopped
  • 1   
    garlic clove, finely chopped
  • 3   cups 
    cooked brown rice
  • 1/4  cup 
    tomato paste
  • 3   cups 
    tomato sauce
  • 1/4  cup 
    chopped flat-leaf parsley
  • 1/4  cup 
    Stevia In The Raw® Bakers Bag
  • 2   tablespoons 
    fresh lemon juice
  • 2   tablespoons 
    distilled white vinegar
  •  
    Salt and freshly ground pepper
Directions
1.
Remove 6-8 large leaves from cabbage, cut out tough center vein and halve leaves lengthwise. Quarter remaining cabbage and thinly slice crosswise to make 10 cups. Save rest of cabbage for another use.
2.
Heat oil in large Dutch oven over medium-high heat. Add meat and cook, breaking it up, until it loses its pink color. Using slotted spoon, transfer meat to large bowl. Pour off all but 1 tablespoon fat and add celery, onion, pepper, and garlic to pot. Cook until vegetables are soft, 6 minutes, stirring often, then add them to meat. Set pot aside. Mix rice and tomato paste into meat. Season to taste with salt and pepper.
3.
Using 2 or 3 halved leaves, cover bottom of pot. Spread 2 cups shredded cabbage over leaves. Add half the meat filling, and top with 4 cups shredded cabbage. Cover with cabbage leaf halves. Add remaining meat filling, and remaining 4 cups shredded cabbage, then remaining cabbage leaves. Add 1 cup water, tomato sauce and parsley. Bring to boil over medium-high heat, cover, and simmer cabbage over reduced heat for 30 minutes.
4.
In bowl, combine Stevia In The Raw, lemon juice, and vinegar. Pour over cabbage, cover, and simmer 10 minutes longer, or until cabbage is very tender.
5.
Cool, uncovered, at least 20 minutes before serving. Preferably, cool completely, refrigerate overnight, and reheat, covered, in 350 degrees F. oven until heated through, 45-50 minutes. Cut into wedges and use wide spatula to transfer cabbage to plates. Spoon on additional sauce, and serve.
Nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 11, sat. fat (g) 2, carb. (g) 37, fiber (g) 9, pro. (g) 15, sodium (mg) 520, Percent Daily Values are based on a 2,000 calorie diet
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