Deconstruced Cabbage Rolls Recipes

Steps:

• 1. In large pot brown hamburger and sausage until no longer pink. Add onion and cook until translucent. Add cabbage and all remaining ingredients. Stir well to make sure mixture is combined.
• 2. Cover and cook on low heat until rice is tender between 30-40 mins. Stir during cooking to prevent sticking.
• 3. My family loves this with sliced tomatoes and cucumbers. Enjoy:)

Steps:

• Dice onions, and add to 1 TBS minced garlic, salt and pepper and ground sirloin in pan and brown until no pink shows.
• Add chopped cabbage, rice and meat mixture into a 13 x 9 inch baking dish.
• In mixing bowl add the rest of the minced garlic, tomato sauce, rustic cut tomatoes, Worcestershire sauce, and the rest of the spices and mix well then pour over the chopped cabbage and beef mixture.
• Mix well then cover with foil and place in over at 350 for 45 minutes - 1 hour or when rice is done and cabbage is no longer crunchy.

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion, bell pepper, and garlic to the sausage. Cook until onion is translucent, 8 to 10 minutes. Stir in cabbage and cook until slightly softened, about 5 minutes.
• Transfer sausage mixture to the prepared casserole dish. Add tomato sauce, cooked rice, Worcestershire sauce, brown sugar, lemon juice, Cajun seasoning, pepper, and salt; stir to combine.
• Bake in the preheated oven until cabbage is tender, about 30 minutes.

Steps:

• 1. To make the meatballs, hand mix the first five ingredients in a medium size bowl. Form the mixture into 11 - 13 meatballs, about 2 inches round. Refrigerate while preparing the other ingredients.
• 2. In a medium size pan, heat 1/8" olive oil over medium high heat. When the oil starts to shimmer, add half the meatballs, do not overcrowd. Brown the meatballs on all sides using a spoon to turn, 6 - 8 minutes. Remove the browned meatballs and brown the remainder. .
• 3. In a 2 quart pot over medium high heat add 1/2 tablespoon olive oil. Add the onion, carrot and celery. Stir until the vegetables become soft, about 5-6 minutes. Add the garlic, stir until brown, about 30 seconds. Add the remaining ingredients, except beef broth and meatballs. Stir throughly to combine, cover and simmer for 10 minutes. .
• 4. Stir in the meatballs, cover and simmer for 20 minutes. Stir well, and remove the bay leaves. The casserole is intended to be thick. However, if to thick for your liking, stir in some beef broth.