Cabbage rolls tend to be a popular dish found in the Balkans, Central, Northern, and Eastern Europe and some places in Western Asia, Iran, and North Africa. Though, when we think of cabbage rolls here in the United States, most often those rolls come from Polish and Jewish Eastern European influences and they tend to be popular in many different communities.
That being said, I had received a large head of green cabbage in my locally grown, organic fruit and veggie delivery the other day. As I took the cabbage out of the box, I instantly remembered a recipe I had come across for cabbage roll stew and right then and there I decided that was what I’d make.
This is a crock pot recipe, which as a busy mom, is perfect. Who doesn’t want one and done when you have little ones at your feet 24/7? Especially if I don’t have to stand at the stove for a half hour to an hour. So, I threw it all together and into the crock pot it went and man did it make the house smell good. By the time Bill got home, he said he could smell it as he was walking to the door.
This stew is pretty filling. I made it low carb, using cauliflower as the “rice” and it was still very filling. Of course when I served it, we threw that whole low carb thing out the window since I served it with a nice crusty French loaf, but you got to have something that can sop up that broth, right? Bill isn’t usually a soup person, but he really enjoyed this stew. In fact he had at least two bowlfuls of it. It’s just very comforting and I love the fact that it’s quick and easy to put together.
CABBAGE ROLL STEW
Prep Time: 20 mins
Cook Time: 3 hours
Total Time: 3 hours, 20 mins
- 2 tbsp extra virgin olive oil
- 2 garlic cloves minced
- 1/2 cup chopped onion
- 1/2 cup chopped shallots
- 2 pounds ground beef
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 16 ounces marinara sauce
- 1/2 head cauliflower or 2 cups riced cauliflower (1 cup of cooked rice can also be used instead)
- 5 cups beef broth, low sodium
- 1 large cabbage (or 8 cups), sliced
Heat olive oil and garlic on medium high heat.
Add onions and shallots and cook until softened.
Add ground beef and cook until browned and no longer pink (do not drain).
Add seasonings to beef and add the marinara sauce.
Add the riced cauliflower (or cooked rice) to the beef mixture and stir until coated.
Pour the beef mixture into the crock pot.
Pour beef broth into crock pot and add cabbage.
Stir to combine everything.
Cook on high 3 hours or low 6 hours. If you don’t have a crock pot, simply cook ground beef in a dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender.
Recipe from Sugar-Free Mom.