Unstuffed Cabbage Rolls
Use Italian-seasoned tomatoes and cooked orzo pasta instead of the rice to give this dish a Tuscan flair. If you prefer German flavors, add a teaspoon of caraway seeds and 2 teaspoons of brown sugar.
INGREDIENTS | SERVES 8
- 2 tablespoons extra-virgin olive oil
- 6 stalks celery, diced
- 6 large carrots, peeled and diced
- 1 large yellow onion, diced
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 2 15-ounce cans diced tomatoes
- 2 cups cooked rice
- 4 cups coleslaw mix
- 1 ½ cups chicken broth
- 1 cup dry white wine
Preheat oven to 350 °F.
Bring the oil to temperature over medium heat in an ovenproof Dutch oven. Add the celery and carrots; sauté for 5 minutes.
Add the ground beef and onion; stir-fry until the beef is browned and broken apart and the onion is transparent. Drain off and discard any excess fat.
Add all remaining ingredients; stir into the beef mixture. Use the back of a spoon to press the mixture down evenly in the pan.
Cover and bake for 45 minutes. Uncover and bake for an additional 15 minutes, or until most of the liquid has evaporated.