If you're looking for a dish that warms the heart and brings the family together, Grandma Elaine's Unstuffed Cabbage Rolls are just what you need. This delicious comfort food combines all the flavors of traditional cabbage rolls without the hassle of stuffing. It’s a dish that’s perfect for any day of the week!
Why Make This Recipe
This recipe is super easy and full of flavor! It’s a fantastic way to enjoy a hearty meal without spending hours in the kitchen. Plus, it's a great way to use cabbage and gives a wonderful taste that everyone will love. The leftovers are just as good, so you can enjoy it again the next day!
How to Make Grandma Elaine's Unstuffed Cabbage Rolls
Ingredients:
- 1 tablespoon vegetable oil
- 3 onions, sliced
- 1 (28 ounce) can whole peeled tomatoes
- 1 (15 ounce) can tomato sauce
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 pounds green cabbage, cored and cut into 3-inch chunks
- 2 pounds lean ground beef
- 1 onion, finely chopped
- 2 eggs
- 3 tablespoons water
- 2 tablespoons instant white rice
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons fresh lemon juice
- 1/3 cup golden raisins
- 1 tablespoon honey
- 1/2 cup packed brown sugar, or to taste
Directions:
- Heat oil in a large pot over medium heat. Cook and stir onions in hot oil until transparent, about 5 minutes. Add tomatoes and tomato sauce, using a spoon to slightly break up the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.
- Stir in cabbage. Cover and simmer until cabbage is tender and mixes easily with tomatoes, about 1 hour.
- Meanwhile, place ground beef, chopped onion, eggs, water, rice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with your hands until thoroughly blended. Add extra rice if the mixture is too moist. Form into golf ball-sized meatballs and place on a plate. Refrigerate for 20 minutes to firm up.
- Place the meatballs on top of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot again and continue to simmer for 45 minutes more.
- Stir in lemon juice and taste for seasoning, adding more lemon juice if needed. Mix in raisins and honey. Add brown sugar a little at a time, tasting after each addition. Cook the stew over medium heat for another 15 minutes.
How to Serve Grandma Elaine's Unstuffed Cabbage Rolls
Serve these delicious rolls warm, straight from the pot. They go wonderfully with crusty bread or a fresh salad on the side. You can also sprinkle a little extra lemon juice on top for added flavor!
How to Store Grandma Elaine's Unstuffed Cabbage Rolls
If you have leftovers, let them cool completely before transferring to an airtight container. They will keep well in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Just make sure to thaw in the fridge before reheating.
Tips to Make Grandma Elaine's Unstuffed Cabbage Rolls
- Use fresh cabbage for the best texture and flavor.
- Feel free to adjust the spices to suit your taste.
- If you prefer a little heat, add some crushed red pepper flakes to the sauce.
Variation
You can make this dish with turkey or chicken instead of beef for a lighter option. For a vegetarian version, replace the meat with extra vegetables like mushrooms, lentils, or quinoa.
FAQs
Can I make this ahead of time?
Yes! You can prepare everything in advance and refrigerate it. Just heat it up when you’re ready to serve.
What should I serve with this dish?
It pairs well with a simple salad or some warm bread for dipping.
Can I freeze the leftovers?
Absolutely! Just store them in an airtight container, and they’ll freeze well for up to 3 months.
Unstuffed Cabbage Rolls
Ingredients
For the sauce
- 1 tablespoon vegetable oil For cooking onions
- 3 whole onions, sliced Adds sweetness and flavor
- 28 ounces can whole peeled tomatoes For the tomato base
- 15 ounces can tomato sauce For additional sauce
- 1.5 teaspoons salt To taste
- 0.25 teaspoon ground black pepper To taste
For the meatballs
- 2 pounds lean ground beef Main protein of the dish
- 1 whole onion, finely chopped Adds flavor to meat mixture
- 2 whole eggs Bind the mixture
- 3 tablespoons water To moisten the mixture
- 2 tablespoons instant white rice Helps to absorb moisture
- 1.5 teaspoons salt To taste
- 0.25 teaspoon ground black pepper To taste
For finishing touches
- 3 tablespoons fresh lemon juice For acidity and brightness
- 1/3 cup golden raisins Adds sweetness
- 1 tablespoon honey For additional sweetness
- 1/2 cup packed brown sugar Adjust to taste for sweetness
For the cabbage
- 2 pounds green cabbage, cored and cut into 3-inch chunks Base of the dish
Instructions
Prepare the sauce
- Heat oil in a large pot over medium heat. Cook and stir onions in hot oil until transparent, about 5 minutes.
- Add tomatoes and tomato sauce, using a spoon to slightly break up the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.
Cook the cabbage
- Stir in cabbage. Cover and simmer until cabbage is tender and mixes easily with tomatoes, about 1 hour.
Make the meatballs
- Meanwhile, combine ground beef, chopped onion, eggs, water, rice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with your hands until thoroughly blended.
- Form into golf ball-sized meatballs and place on a plate. Refrigerate for 20 minutes to firm up.
Combine and simmer
- Place the meatballs on top of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes.
- Gently stir the meatballs into the tomato mixture. Cover the pot again and continue to simmer for 45 minutes more.
Final touches
- Stir in lemon juice and taste for seasoning, adding more lemon juice if needed.
- Mix in raisins and honey. Add brown sugar a little at a time, tasting after each addition. Cook the stew over medium heat for another 15 minutes.