Unrolled Cabbage Rolls
Ingredients
Scaled from 6 6 servings (approx. 1.5 cups per serving)
- 1 medium onion
- 8 oz.
- (250 g) mushrooms
- ½ head cabbage (about 12 oz./350 g), core and tough stems removed
- 1 lb.
- (450 g) ground pork
- 2 garlic cloves, pressed
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
- 1 can (14.5 oz./398 g) diced tomatoes, undrained
- 1 can (8 oz./250 mL) tomato sauce
- ½ cup (125 mL) beef or vegetable broth
- 2 tbsp (30 mL) Worcestershire sauce
Instructions
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Use the Flex+ Food Processor fitted with the multiuse blade to finely chop the onion and mushrooms in batches; set aside.
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Slice the cabbage with the thick slicing blade; set aside.
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Add the pork to the 5-qt.
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(4.7-L) Nonstick Saute Pan; cook over medium heat, breaking it up into chunks.
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After 3 minutes, add the onion and continue cooking until the meat is no longer pink, about 5-6 minutes.
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Add the mushrooms, garlic, salt, and pepper.
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Cook until the mushrooms cook down to half the original size and release their moisture, about 5 minutes.
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Add the cabbage, tomatoes, tomato sauce, broth, and Worcestershire sauce.
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Bring to a boil over medium heat, then reduce to medium-low and simmer uncovered until the cabbage is tender, about 10-12 minutes, stirring occasionally.
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Serve as is, or over egg noodles or mashed potatoes, if you'd like.
Nutrition
Per serving
| Calories | 262 |
|---|---|
| Fat | 15 |
| Saturated fat | 5 |
| Trans fat | 0 |
| Unsaturated fat | 10 |
| Cholesterol | 68 |
| Sodium | 620 |
| Carbohydrates | 14 |
| Fiber | 3 |
| Sugar | 8 |
| Protein | 18 |