We LOVE stuffed cabbage!
Once the leaves start to change outside and the weather gets cooler, this dish is on our menu at least once a month.
I don't always have time to do all the necessary prep steps, so when the time is of the essence I make this budget and time friendly alternative in a Dutch oven or heavy bottomed, large skillet. Though it is a quick fix "weekday meal" the flavor boasts the complexity offered by its slow cooked counterpart!
1 Lb. 80/20 Gr Beef 1 small head Cabbage, coarsely chopped
1 Small white onion, diced 3 cloves garlic, minced
8 oz. can Tomato Sauce 2-15oz Cans Crushed Tomatoes
1-2 T Worchestershire Sauce 1/2 Lemon, Juiced
1T brown Sugar 1/4 C Water
Kosher Salt & Fresh Cracked Black Peppercorns, to taste
Heat a heavy dutch oven over medium-high heat once hot add ground beef and chopped onion along with a sprinkle of S&P. Cook until gr. beef is cooked through and onion is softened.
Drain extra beef drippings, add water stirring with wooden spoon to scrape up any browned bits and add the rest of the ingredients. Bring to a boil, reduce heat to a simmer and cover.
Cook covered, stirring occasionally until cabbage is softened about 45-60 minutes. Taste again and adjust seasoning if needed. Serve over hot buttered wide egg, Halushka, or Kluski noodles or whipped Mashed Potatoes.
Serves 4-6 with lunch leftovers!