Pam sent me this recipe for Unstuffed Cabbage Rolls which, without rice, is soupy -- and with rice is not. I found the recipe she sent online here... and pretty much followed it. The only major change was that, instead of using 2 regular cans of diced tomatoes, I used Pam's suggestion and substituted one can of Rotel tomatoes for a bit of spice. I'm glad I did!
So, here is how I did it:
2 lbs. ground beef
1 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic (original recipe calls for 1)
1 small cabbage
1 (14.5 oz.) can diced tomatoes, regular
1 (14 oz.) can Rotel tomatoes
1 (8 oz.) can diced tomatoes
1/2 c. water
1 tsp. ground black pepper
1 tsp. sea salt
Heat olive oil in a large skillet. Saute onions until tender, and then add ground beef to brown. Add garlic. Then add remaining ingredients. The recipe notes this is the time to add rice if you want - if you do, do it before you add the cabbage -- otherwise you have to wait until the cabbage cooks down. Trust me.
I used only 1/4 c. rice, which is optional. Mine still had a soupy texture, but you could easily add 1/2 c. and make it a bit thicker. I would imagine more rice would make it kind of like a hot dish or a stew.
In any case, it was yummy - I'll be making this again! Now I just need to figure out which other soup I'll try next!
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