Unstuffed Cabbage Rolls

1

Cook the rice according to the package. Set aside.

2

In a large skillet, heat the oil on medium heat. Add the onion and sauté for four to five minutes or until they have softened. Add the garlic and sauté for 30 seconds. Add a splash of broth or water if needed so the onions and garlic don't burn.

3

Add the ground beef, breaking it up as it cooks. Add half of the salt and pepper and continue to break up the beef. Cook for seven to eight minutes or until it is cooked through.

4

Stir in the crushed tomatoes, cabbage and the remaining salt and pepper. Bring to a boil then reduce to a simmer. Simmer for 15 to 20 minutes or until the cabbage is tender or cooked to your liking.

5

Stir in the cooked rice and cook for another four to five minutes.

6

Divide into bowls. Enjoy!

7

Notes: Leftovers: Refrigerate in an airtight container for up to three days. No ground beef: Use ground chicken, turkey or pork.