Unstuffed Cabbage Rolls

Taste: Wonderful

Cleanup: A few items for chopping veggies and rinsing rice.

Ingredients: All available at Publix.

I used the ground beef version of this Unstuffed Cabbage Rolls recipe, followed the instructions, and it came out delicious (and was lots less trouble than stuffing cabbage leaves).

It made quite a lot. I filled up my 5 pyrex food storage containers and still had enough left in the pot to have a serving for lunch.

I'll probably try freezing one container to see how well it survives freezing, but I might not mind eating it all week anyway.

Update: I just had the frozen container, and it took a long time to get to an edible temperature at low power in the microwave, but was every bit as good as the merely refrigerated ones. (Wrapped a paper towel around it while microwaving to keep it from getting too dried out.)

I plan to try making this with sausage next time to see if it is even better that way.

I never tried the sausage because hamburger is so good, but I had about 10 oz of cauliflower "rice" leftover from a fried rice experiment, so I made the cabbage with just two cups of broth and no rice, then dumped the cauliflower rice in after cooking everything else. It seems to be pretty good, I don't really miss the real rice, but perhaps I should have only used 1 cup of broth, because it is a bit soupy. (The fried cauliflower rice wasn't nearly as good :-).

Latest attempt

I like brown rice, so I'm trying this variation today:

First cook 1 cup of brown rice using beef broth instead of water.

Set that aside, while cooking the rest of the ingredients according to the original recipe but with only 1 cup of broth added (and no sugar - who needs sugar in a savory recipe?)

Mix brown rice in after that is finished.

Just finished my first serving. It is delicious. I like the brown rice version, and it came out great cooking the rice separately then adding it at the end. One cup of broth was exactly right.

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