Ever make homemade cabbage rolls? This is one of my go-to Fall/Winter Stews.
Wonderful flavors coming all together in this. It's taking the homemade cabbage roll and deconstructing into a hearty and tasty stew. ~Enjoy! Diane
Un-stuffed Cabbage Roll Stew
1 tablespoon olive oil
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 tablespoon cider vinegar or wine vinegar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon sea salt
In a large dutch oven or stock pot, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Recipe Adapted from: D.Rattray
Photo by: Diane Baker for Canning and Cooking at Home