About a year ago, my daughter and I made cabbage rolls. They were delicious (in our opinion), but it was a long process to make them. Neither of us has suggested another attempt.
This recipe is adapted from the December 2008 issue of Chatelaine, and it’s much easier than the first recipe that we tried. The preparation time for this Cabbage Roll Stir Fry is only 10 minutes and cooking time is 12 minutes. Much quick than last year’s recipe, that we worked on for a couple of hours!
I don’t like green pepper, and the recipe tastes great without it. If you like green peppers, leave them in, and you can enjoy a hearty dinner on a cold night this winter. Maybe next time we’ll try them wrapped in tortillas — that sounds good too!
Cabbage Roll Stir Fry
- 1 large onion, chopped
- 1 lb ground beef
- 28 oz can diced tomatoes
- 7 oz can tomato sauce
- 1 tbsp brown sugar
- 2 tbsp vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 green pepper
- 1 lb pkg coleslaw mix or 1/2 cabbage
- Lightly coat a large saucepan with oil and place over medium-high heat.
- Add onion and crumble in beef.
- Using a fork, stir frequently to keep meat crumbly until it’s almost cooked through, 3 to 4 minutes.
- Add the tomatoes, tomato sauce, brown sugar, vinegar and seasonings.
- Stir often until flavour develops, about 5 minutes.
- Meanwhile, slice green pepper into thin strips.
- If using a cabbage, thinly slice.
- Add pepper, cabbage or coleslaw mix to pan and stir often, uncovered, until cabbage is tender, 4 to 5 minutes.
- Taste and add salt if needed.
Good on rice or mashed potatoes, or wrapped in a tortilla.