Skillet Stuffed Cabbage
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Skillet Stuffed Cabbage
| Sat, 09-09-2006 - 2:59pm |

PHOTO CREDIT: Charles Schiller Skillet Stuffed Cabbage
What's different about these open-faced cabbage rolls? They are made on the stovetop in no time flat! Filled with seasoned rice, beef, tomatoes, and mint, the bundles pack in flavor.

Yields: 4 main-dish servings
Prep Time: 15 minutes
Cook Time: About 20 minutes
Yields: 4 main-dish servings
Prep Time: 15 minutes
Cook Time: About 20 minutes
1. Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch skillet.
2. To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix to blend.
3. Remove 8 large cabbage leaves from head. Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes. Cover skillet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.
4. To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates. Spoon tomato sauce over cabbage.
2. To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix to blend.
3. Remove 8 large cabbage leaves from head. Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes. Cover skillet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.
4. To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates. Spoon tomato sauce over cabbage.

I can go with everything but the mint on that one.