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:
- Green cabbage or savoy cabbage work best for this dish.
- Slice your cabbage into small thin strips so they soften nicely when cooked.
- Use long grain rice for best results.
- Sauté cabbage for 5 minutes before adding the rice.
- Freeze remaining cabbage for future for this recipe.
- Serve it with plain yogurt, the kids really like it!
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
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.
Leftovers can be refrigerated up to 3 days!