My Unstuffed Cabbage Recipes

Steps:

• Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

Steps:

• Heat oil in 4qt. Dutch oven. Add onion & sausage; cook until meat is cooked, breaking it up into small bits.
• Add rice, tomatoes & chicken broth. Stir well to combine & simmer 15 minutes.
• Add raisins, brown sugar, vinegar, salt & pepper. Stir well.
• Add cabbage & stir well to combine. Cover pot & simmer on low 10-15 minutes or until rice is tender and cabbage is tender-crisp.
• Stir again & serve. Enjoy!

Steps:

• In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer. , Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix lightly but thoroughly. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce. , Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.

Steps:

• Brown meat with onions in large deep nonstick skillet or Dutch oven.
• Add tomatoes and dressing mix; mix well. Stir in cabbage. Cover; simmer on medium-low heat 20 to 25 min. or until tender, stirring occasionally.
• Stir in water and rice; bring to boil. Simmer, covered, on low heat 5 min. Remove from heat; stir. Let stand, covered, 5 min. before serving.

Steps:

• Chop cabbage and spread in greased 9 x 12-inch baking dish.
• Brown meat with chopped onion.
• Stir in rice, salt and pepper; pour over cabbage.
• Mix soup and water, and pour over meat mixture.
• Sprinkle with cheese.
• Cover tightly with foil.
• Bake at 350 degrees for 1 1/2 hours.

Steps:

• In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.

Steps:

• MEATBALLS:.
• Mix ground beef with eggs, rice and 1 tablespoon sugar; season with cinnamon, allspice, salt and pepper.
• Form into balls.
• SAUCE:.
• Saute chopped onion in oil until golden.
• Add tomato sauce, 1 can of water, sauerkraut with its juice, brown sugar and raisins.
• Heat this mixture and taste- it should be sweet and sour.
• CASSEROLE:.
• Shred cabbage, or cut into thin strips (eliminate any hard, veined parts).
• Pour some of sauce on bottom of roasting pan.
• Layer half of shredded cabbage over sauce.
• Place meat balls on top of cabbage.
• Cover with remaining cabbage, and pour on remaining sauce.
• Cover pan with lid or foil.
• Bake at 325 degrees for 1 1/2 hours.
• Lower heat to 275 degrees and bake for another hour.