One Pan Unstuffed Cabbage

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Serves: 4
Prep Time: 5 minutes
Cook Time: 60 minutes

What You Need

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced (about ¾ cup)
  • 2 cloves garlic, thinly sliced
  • 1 lb lean ground beef or turkey
  • Kosher salt and ground black pepper
  • 2 cups jarred marinara sauce
  • 2 cups unsalted or lowest sodium chicken stock
  • 3/4 cup uncooked brown rice
  • 2 tablespoons Worcestershire sauce
  • 1 lb Nature’s Greens® Green Cabbage
  • 2 tablespoons parsley, finely chopped

What You Do

  1. Preheat oven to 350F. Add olive oil to a large, heavy bottomed oven safe skillet with fitted lid over medium heat. When the oil is hot, add the onion and cook, stirring every so often, until soft—about 5 minutes.
  2. Stir in garlic and cook 1 minute more. Add the ground beef and use a wooden spoon to break it up. Season meat with about ¼ teaspoon salt and pepper. Cook the beef, stirring and continuing to break into small pieces until no longer pink, about 7 minutes.
  3. Add in marinara, stock, brown rice and Worcestershire. Stir to coat the rice. If using unsalted stock, add another ¼ teaspoon salt (low sodium stock will likely not need any additional). Raise the heat to medium high. When the sauce is bubbling, lower heat to medium low simmer 5 minutes. Toss in chopped cabbage, stirring to coat and cook 5 minutes more until cabbage begins to wilt.
  4. Cover the pan and cook in preheated oven 35-40 minutes, until the rice is cooked and cabbage is soft and saucy. Stir in chopped parsley to serve.

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