Here’s a fuss-free skillet dinner for those nights you just don’t want to bother.

This “unstuffed” cabbage doesn’t use a tomato base.  Great for those allergic to tomatoes and it’s cooked stovetop!

Also a good meal to keep in mind if you have any leftover cabbage (hint…St. Paddy’s Day).

You can mix about 1/2 cup of sour cream into this if you want–but I caution you to taste it first to see if you like it.  It’s fine without it.  What I did was put a dollop on top of my portion and mixed it in.  It added a wonderfully tart creaminess that I enjoyed.  However, I know that some don’t care for that so I made it an optional ingredient.

No baking, make it on top of the stove!

Since I’m not really into anything with a tomato sauce–and for some reason I’m even less into tomato with cabbage–I omitted that usual obligatory ingredient.  But that doesn’t mean you can’t add it if you like it and I know I’m in the minority here.

I’ve tried to give directions for that which I feel will work, but please be aware that I did not test that and attempted to get the amount of liquid needed for the rice to cook correctly to be roughly equivalent.  But if you try it that way, please keep an eye on the dish while it cooks–it may need more water.  I have erred on the side of caution with conservative amounts of liquid there, so it is a possibility that you may need additional liquid.

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Unstuffed Cabbage Skillet Dinner

Here’s a fuss-free skillet dinner for those nights you just don’t want to bother.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: beef, Comfort Foods, Everyday Meals, skillet dinners

Cuisine: American

Keyword: cabbage, skillet dinner

Servings: 4 -6

Calories: 360kcal

Author: Judith Hannemann

Ingredients

• 1 lb lean ground beef
• 3 cups coarsely shredded cabbage
• 1 cup brown rice*
• 1 medium onion chopped
• 1 cup sliced mushrooms
• 2 tubs Knorr concentrated beef stock **
• 1 tsp garlic powder
• 2 1/2 cups water
• 1/2 tsp pepper
• sour cream optional

Instructions

• white rice may be substituted
• **Rich stock in the amount of 2 1/2 cups may be substituted, however, OMIT THE WATER then. If you like a tomato base, you can substitute 1 can (8 oz) of tomato sauce and 1.5-2 cups of water for the stock/water. If you do this, you may have to add more water if the rice is not cooked–I did not test it with this.
• Heat a large heavy skillet over medium-high heat.
• Add the ground beef, onion and mushrooms. Brown meat well, draining off any excess fat.
• Add the 2 tubs of stock gel and the water. Bring to a boil and add the rice, garlic powder and pepper; stir. Stir in the shredded cabbage.
• Reduce heat to simmer. Cover and cook for 35-45 minutes or until rice is done and water is absorbed. I would caution checking the water periodically and adding water as necessary so that the rice cooks–brown rice can be tricky this way. Even if you add too much water, the brown rice will absorb it eventually. As I mentioned, white rice may be substituted, and it has a shorter cook time.
• Dish is done when rice is cooked and all water is absorbed. Serve with a dollop of sour cream on top.

Nutrition

Serving: 1person | Calories: 360kcal | Carbohydrates: 43g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 98mg | Potassium: 734mg | Fiber: 4g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 4mg

Unstuffed Cabbage Skillet Dinner

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