Unstuffed Cabbage

Ingredients and Weight:

• 1 head of green cabbage (2-3 pounds)
• 1 pound ground beef
• 1/2 pound ground pork
• 1 onion, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 2 celery stalks, chopped (1 cup)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

30 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 out of 5 (Easy)

Preparation Method Steps:

1. Remove outer leaves from the cabbage and set aside. Shred the remaining cabbage finely.
2. In a large skillet, brown the ground beef and pork over medium heat. Drain excess fat.
3. Add the onion, carrots, and celery to the skillet and cook until softened.
4. Stir in the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, oregano, basil, salt, and pepper.
5. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
6. Add the shredded cabbage to the skillet and stir to combine.
7. Cover and cook over low heat for 60-75 minutes, or until the cabbage is tender.
8. Remove from heat and let stand for 10 minutes before serving.
9. If desired, garnish with reserved cabbage leaves and sour cream.

Nutritional Information:

• Calories: 250 per serving
• Fat: 12 grams
• Protein: 25 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Hearty and filling without being heavy
• Rich and flavorful sauce with a hint of sweetness from the carrots and tomatoes
• Well-balanced textures with tender cabbage and slightly chewy ground meat
• Versatile side dish that complements a wide range of entrees

User Comments:

• "This unstuffed cabbage was a hit with my family! It was easy to make and packed with flavor." - Sarah J.
• "The sauce was so good, I could have eaten it by the spoonful. The cabbage was cooked perfectly." - John M.
• "I'm not a huge cabbage fan, but I loved this dish. It's a great way to get your veggies in!" - Amy S.

Special Precautions and Tips:

• Use a sharp knife to shred the cabbage for even cooking.
• If you don't have Worcestershire sauce, you can substitute soy sauce or fish sauce.
• To save time, you can use pre-shredded cabbage from the grocery store.
• If the sauce becomes too thick, you can add a little more beef broth or water.