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Loanding
Cabbage, rice, hamburger, garlic, and onions! I love cabbage rolls, but they just take too much time and most recipes make way too much for my hubby and I. So I came up with this skillet dinner one Sunday afternoon.
Ingredients
- ground beef: 0.5 pound
- salt and ground black pepper: (to taste)
- onion: 0.5 piece (minced)
- clove garlic: 1 piece (minced, to taste)
- tomato sauce: 2 cans (8 ounce cans)
- low-sodium beef broth: 1 can (14 ounce can)
- brown sugar: 1 Tbsp
- lemon juice: 1 Tbsp
- Worcestershire sauce: 1 tsp
- head cabbage: 1 piece (sliced)
- rice: 2 cups (cooked)
- sour cream: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Season beef with salt and pepper; cook and stir in the hot skillet until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent, 2 to 3 minutes. Add tomato sauce, beef broth, brown sugar, lemon juice, and Worcestershire sauce. Stir until well mixed.
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Add cabbage to the skillet and bring to a simmer. Cover and let simmer until cabbage is tender, about 20 minutes. Serve over rice with a little sour cream.
