Greetings, foodies. It’s been forevs since I posted anything like a recipe. So here’s a winner for a cold winter’s day. It’s UNSTUFFED Cabbage Rolls. I’ve never even had stuffed cabbage rolls but I do love cabbage and all the other ingredients in those rolls. So, after finding a recipe or three on my FAVE..Pinterest…I took the pretty basic recipe and amped it up a few notches by adding bacon and beer. It’s still a one pot wonder, super simple, relatively healthy if you don’t mind bacon and beer and incredibly delicious the day of and days later. This makes a BIG batch and probably easily serves 6, maybe more. I only have a couple of pics this time around, but you’ll get the idea with this easy dish. Feel free to change out the beef for sausage or even venison. One of my followers used venison and a Gaelic ale and let it go for a while in his slow cooker. Love it!

Browned beef, tomatoes, sauce, onions, spices, beer and cabbage all going in the pot.

UNSTUFFED CABBAGE ROLLS

2 lbs ground beef
2-3 slices of bacon. Optional but lends a smokiness.
1/2-1 onion, chopped
2 cloves garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
2 tbs chopped parsley, optional
1/2 cup beer, broth or water
1 tsp salt or to taste
1 tsp pepper

Cook it:

In a large pot, crisp the bacon if using. Add the ground beef and onion and cook until meat is no longer pink. Add garlic and cook for a minute.
Add the chopped cabbage, tomatoes, tomato sauce, liquid, seasonings. Bring to a boil. Cover and simmer for 30 minutes, or until cabbage is tender.
Optional: mustard seed, caraway seeds or smoked paprika would be a great option. The latter especially if you forgo bacon. Maybe cheese as well?  Serve with crusty bread or pretzel rolls.

Voila!