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Jenan Zammar
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BeefDinnerRice

Unstuffed Cabbage Rolls

by Jenan Zammar May 18, 2022
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Tender cabbage pieces are cooked in a spiced fluffy rice with tender beef and a tangy broth that is boiled to perfection. These unstuffed cabbage rolls are great for a weeknight dinner. Why stuff and roll the cabbage when you get the exact same taste in little time and effort! If you love cabbage rolls then you’ll really enjoy this recipe!

What I love about this recipe is how quickly it comes together! There’s no need to boil the cabbage leaves since it will be boiled with the rice. Everything is cooked in one pot which means less dishes and who doesn’t love that?!

This recipe will use up about half a cabbage head but go ahead and slice up the whole head of cabbage. Set aside half for this recipe and freeze the remaining half to use in the future when making this dish!

HOW DO I MAKE IT?
You’ll start by mixing the broth ingredients in a large bowl and set it aside. Next, you’ll slice the cabbage into thin strips then transfer to a separate bowl.
Dice an onion and sauté it in a pot with olive oil over medium heat. Once the onions are translucent, you’ll add the ground beef and cinnamon and cook through.
Next, you’ll add the cabbage and cook for 5 minutes stirring occasionally then you’ll add the rice and the broth.
Bring this to a boil and cover with the pot lid. Lower the heat to the lowest setting. Cook for 10-15 minutes or until rice is cooked through and the water is absorbed. Fluff with a fork and enjoy.

TIPS FOR MAKING IT:

  1. Green cabbage or savoy cabbage work best for this dish.
  2. Slice your cabbage into small thin strips so they soften nicely when cooked.
  3. Use long grain rice for best results.
  4. Sauté cabbage for 5 minutes before adding the rice.
  5. Freeze remaining cabbage for future for this recipe.
  6. Serve it with plain yogurt, the kids really like it!

Unstuffed Cabbage Rolls

Serves: 6 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

1/2 head green cabbage, cut into thin strips

1 onion, diced

500g ground beef

2 cups long grain rice, rinsed

1/2 tsp cinnamon

For the broth:

5 cups water

1 tbsp salt

1 tbsp dried mint

1 tbsp tomato paste

1 tsp 7 spices or allspice

4 garlic cloves, minced

1 tsp pomegranate molasses

Instructions

In a bowl, whisk together broth ingredients.  Set aside.

In a large pot, heat olive oil over medium heat then add onions.

Sauté until translucent then add ground beef and cinnamon.  Cook through.

Add cabbage and cook for 5 minutes stirring occasionally.

Add rice and stir. 

Pour the broth into the pot and bring to a boil.

Cover with a lid and lower the heat to the lowest setting. 

Allow to simmer for 10-15 minutes or all the water has been absorbed.

Serve warm.

Notes

Leftovers can be refrigerated up to 3 days!

Did You Make This or any other recipe?
Leave a COMMENT and don't forget to RATE this recipe! If you snapped some pics, share it with me on Instagram at @jenan_zammar so I can repost on my stories!

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About Me

About Me

Hi, I'm Jenan and welcome to my kitchen! I'm a Lebanese mom of 3 and love to share all of my recipes! Years ago I had no idea what I was doing in the kitchen but with lots of trial and errors, I can now whip up a meal with little effort! I'm all about simplifying meals but still enjoying the delicious flavours food has to offer! From my kitchen to yours with love xo

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Jenan Zammar
  • Home
  • Recipes
    • Appetizers
    • Beef
    • Chicken
    • Desserts
    • Pasta
    • Ramadan
    • Salad
    • Vegetarian
  • About me
  • Work with me
Jenan Zammar
  • Home
  • Recipes
    • Appetizers
    • Beef
    • Chicken
    • Desserts
    • Pasta
    • Ramadan
    • Salad
    • Vegetarian
  • About me
  • Work with me