Cabbage Roll Skillet Bowl
All the flavor of cabbage rolls without the rolling or the long bake. Ready in about 40 minutes.
Equipment
- 1 dutch oven
Ingredients
- 1 pound ground turkey
- 1 large onion chopped
- 2 cups chopped cabbage
- 1 14 ounce can diced tomatoes with roasted garlic (Hunt's), undrained
- 1 to 2 teaspoons paprika
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup jasmine rice
- 1 1/4 cups beef broth
- Killer Hogs AP Seasoning or just salt and pepper
Instructions
- Cook the rice. Rinse the jasmine rice until the water runs mostly clear. Add it to a rice cooker with the beef broth and start the cooker. Let it sit covered for 10 minutes after it finishes, then fluff.
- Brown the sausage. Cook the turkey sausage in a large skillet over medium heat, breaking it into crumbles, until browned and cooked through.
- Sauté the onion. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the cabbage and tomatoes. Stir in the cabbage, the diced tomatoes with their juice, paprika, Worcestershire sauce, salt, and pepper.
- Simmer. Cover and cook over medium-low heat for 15 to 20 minutes, stirring occasionally, until the cabbage is tender and the sauce has thickened slightly.
- Serve. Spoon the skillet mixture over the jasmine rice.
Notes
This is a tasty and fast recipe I asked Claude to help me concoct and prepare. I had purchased a head of cabbage to cook cabbage rolls, but I wanted to eat sooner and cabbage rolls are a bit labor and time intensive.
A few notes and suggestions:
- If the skillet looks dry while simmering, add a splash of beef broth.
- For a tangier, more traditional cabbage roll flavor, finish with a splash of vinegar and a pinch of sugar.
- Canned kidney or white beans, stirred in during the last 5 minutes, add extra protein and fiber.
Tried this recipe?Let us know how it was!