One-Pot "Stuffed" Cabbage Skillet
All the flavors of traditional stuffed cabbage rolls in an easy weeknight-friendly skillet meal!
Equipment
- Cutting Board
- Mixing Bowl
- Large Stock Pot
Ingredients
- 1.5 onions diced
- 3 carrots shredded or diced
- 2 celery stalks diced
- 1 lb ground chicken
- 1 lb ground beef
- 1 head cabbage chopped
- 2 cups cooked rice
- 28 oz tomato sauce
- 6 oz tomato paste
- 2.5 tbsp sugar or monk fruit sweetener
- 2 tsp dried dill
- Salt and pepper to taste
- 1 tsp garlic powder
- Sour cream for serving
- Fresh dill for garnish (optional)
Instructions
- Put a large stock pot over medium heat, add some oil, and add your carrots, celery, and onion and saute until softened - about 5 minutes.
- Add ground beef and ground chicken, and mix to create a homogeneous mixture. Cook for around 5 minutes, until meat is mostly cooked through.
- Add chopped cabbage, and cook until it begins to soften, another 4-5 minutes.
- Add in cooked rice (unless you're using instant rice, in which case add a little extra liquid and cook it right in the mixture), tomato sauce, tomato paste, sugar, dill, and seasonings and mix to incorporate.
- Let simmer for 10 minutes for all of the ingredients to marry, and for the cabbage to get soft and the meat to get cooked through.
- Serve with sour cream and some fresh dill on top. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 304kcalCarbohydrates: 28gProtein: 20gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 599mgPotassium: 1028mgFiber: 5gSugar: 12gVitamin A: 3765IUVitamin C: 45mgCalcium: 82mgIron: 3mg
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