In a large skillet, brown ground beef with the onions, peppers and garlic until beef is no longer pink and vegetables are tender; drain, if necessary.
Add remaining ingredients, except for rice; stir well and bring to a boil.
Reduce heat and simmer covered for 20 to 30 minutes, until cabbage is tender.
Serve over prepared rice.
Brown meat with onion and dressing mix.
Add tomatoes, rice, water and cabbage; stir.
Reduce heat to simmer; cover tightly.
Cook 20 to 25 minutes or until cabbage is tender and rice is cooked.
Core and slice cabbage 1/2\" thick, and add
Heat a large skillet over medium-high heat. Cook
Chop cabbage into pieces, par-boil until
Preheat oven to 350F.
Place chopped cabbage in bottom of 8x8 inch baking dish that has been sprayed with cooking spray.
Brown meat and onions together and drain off all fat.
Stir in rice and salt and pepper.
Place meat and rice mixture over cabbage in baking dish.
Mix soup and water together and pour over meat and cabbage mixture.
Cover pan with aluminum foil and bake for 1 hour.
Uncover pan for the last 10 minutes.
Can double recipe and bake in 13x9 pan, bake uncover for 1 hour 30 minutes, uncover for last 10 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into the sausage mixture; add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.
Place the cabbage in a greased 2 1/2-quart baking dish. In a skillet, cook beef and onion until done. Stir in rice, salt and pepper, if desired. Spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350\u00b0 for 40 to 50 minutes or until rice and cabbage are tender. Uncover. Sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted. Makes 4 servings.
nd garlic in a large skillet for about a minute. Add
Crumble the ground beef into a skillet over medium-high heat. Add the onion, an d season with garlic powder and pepper; cook and stir until the beef is evenly browned. Drain off the excess grease.
Pour the beef broth and onion soup mix into the skillet with the beef, and stir to blend. Bring to a boil, then add the rice, cabbage and vegetable juice cocktail. Stir together, then cover and simmer over low heat for 30 minutes, or until the rice is tender and the liquid is absorbed.
In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.
In a large skillet, brown the ground beef and drain off any grease.
Add the chopped onion and cook for about 3 minutes to soften the onion.
Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
Add the tomatoes, sugar, lemon juice, bay leaves, salt, pepper, and raisins. Bring to a boil, reduce heat, and cover.
Simmer until the cabbage is to the desired tenderness-about 30 minutes.
Serve with white rice (optional).
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
In a large skillet or dutch oven, brown the ground beef and onions. Drain.
Add the garlic and cook an additional minute.
Add remaining ingredients.
Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender.
In a large skillet, brown the ground beef and onion.
Drain. Add cabbage and cook until wilted.
Add remaining ingredients. Bring to a boil.
Lower heat and simmer 10 minutes.
Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.
In a large skillet, heat olive oil over medium heat.
Add meat and onion. Cook until done and onion is tender.
Add garlic and continue cooking for 1 minute.
Add the remaining ingredients.
Bring to boil.
Cover and simmer for 20-30 minutes (or until cabbage is tender).
Cook the ground beef and onion in a large nonstick skillet on low heat until meat is no longer pink.
Add rice, sauce, cabbage, and water.
Salt and pepper to taste.
Bring this up to a boil, lower heat and cover and simmer on low heat for 20 minutes.
Being Italian, I usually use my own homemade sauce when I make this.
I just measure 26 oz.
ixture aside while preparing cabbage.
Slice cabbage into slivers or wedges
rowned.
Quarter and core cabbage.
Cut crosswise in one