If you love Cabbage Rolls but hate the work, this is the recipe for you. No more burning your fingers pulling cabbage leaves off boiled cabbage in this healthier version simplified into a stew. The addition of extra spices makes it a flavorful comfort food for a cold winters day. I've even included a couple shortcuts to make it even simpler to throw together. Top it off with a little sour cream and you're in Polish heaven.
In a large pot: saute onions, green pepper and ground beef. Continue stirring and breaking up beef until beef looks almost cooked through. As long as you use extra lean ground beef you will not need to drain.
I have tried to make this vegetarian but it just isn't as good without the beef. I cut the meat in half and still enjoy it. If you want to try plant based ground meat substitutes, brown them and stir them in at the end. The texture gets too chewy when stewed.
Add minced garlic and all spices. Cook an additional 1-2 minutes stirring constantly.
shortcut; instead of using your own spices add the seasoning packet from a family size or 2 smaller boxes of Zatarains Dirty Rice Mix. See instructions below for the rice.
Add diced tomatoes, *brown rice, *cabbage, bouillon cube and water. Stir well. The water should completely cover everything in the pot.
*if using white rice do not add at this point or it will be mushy. Add white rice no sooner than 2 hours after everything comes to a boil. I've also used store bought shredded cabbage or coleslaw mix. It works but is not as good.
Bring to a boil. Reduce heat cover, with lid slightly cracked, and simmer stirring occasionally, for at least 3 hours. Add hot water if necessary. When the cabbage and rice are tender it is ready to eat!
Serving Size 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.