Unstuffed Cabbage Rolls
A comforting dish that brings all the flavors of traditional cabbage rolls without the hassle of stuffing. Easy to make and perfect for family meals.
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.
Notes
Serve warm with crusty bread or a fresh salad. Consider sprinkling extra lemon juice for added flavor.