I don’t know if you’ve ever had cabbage rolls, but I really like them! They can be a little tedious when pulling them together, so when I saw the recipe for Inside-Out Cabbage Rolls, I became very intrigued. I thought the idea was brilliant because all of the flavors were the same, but the preparation was SUPER simple. This comes together all in one pot!
I am a lover of cabbage . . . raw or cooked. I loved how the cabbage and beef in this recipe were combined with the flavors of marinara sauce, rice, and topped with cheddar cheese. We had enough of this dish that we had leftovers for an extra day AND I was able to freeze some for later (you know . . . for one of those nights that I just don’t feel like cooking?). This recipe will easily feed a family, or you can do as I did if you don’t have a lot of mouths to feed. Trust me, this recipe is a keeper!
Inside-Out Cabbage Rolls
Adapted from Taste of Home Healthy Cooking 2009
1 lb. lean ground beef
1 large onion, chopped
1 large bell pepper (any color), chopped
1 small head cabbage, chopped
1 can (10-ounce) diced tomatoes and green chilies
1 cup reduced-sodium beef broth
1 cup marinara sauce
1 cup cooked brown rice
1/2 cup shredded reduced-fat cheddar cheese
In a Dutch oven (or large pot), cook the beef, onion and bell pepper over medium heat until meat is no longer pink; drain.
Stir in the cabbage, tomatoes, broth, and marinara sauce. Bring mixture to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally.
Stir in rice; heat through. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutritional Information (Per Serving = Approx. 1 1/3 Cups)
Fat: 8g (4 g = Sat.)