Cook one cup of brown rice as directed and set aside.
Heat a large cast iron skillet on medium-high heat. When the skillet comes to temperature, add the ground beef, breaking it up as it browns and cooks in the pan. Transfer cooked beef to a paper towel-lined plate to remove the fat. Wipe the fat out of the pan before returning it to the heat.
Add the olive oil to the skillet and when it’s shimmering, add the onion, garlic and cabbage. Reduce the heat to medium, stir, cover and cook for 5 minutes.
Stir in the carrot and celery cover and cook for an additional 5 minutes.
Add the stewed tomatoes, marjoram and a pinch of salt. Stir everything together and add the sauerkraut as well as the liquid from the jar. Stir, cover and cook for 5 minutes.
Stir in the beef. Adjust seasoning with salt and pepper, if you wish.
Spoon on a bed of the cooked rice and garnish with sour cream and a sprinkle of chopped chives.
Deconstructed Cabbage Rolls
Ingredients
2 lb. lean ground beef
2 tablespoons extra virgin olive oil
1 Vidalia onion, diced
3 cloves garlic, finely chopped
¼ head cabbage, roughly chopped
2 ribs celery, diced
2 carrots, peeled and diced
2 cups stewed tomatoes, about 500 ml
1 tablespoon fresh marjoram, chopped
kosher salt to taste
1 cup brown rice
1 500 ml jar sauerkraut
sour cream and chopped fresh chives
Directions
Cook one cup of brown rice as directed and set aside.
Heat a large cast iron skillet on medium-high heat. When the skillet comes to temperature, add the ground beef, breaking it up as it browns and cooks in the pan. Transfer cooked beef to a paper towel-lined plate to remove the fat. Wipe the fat out of the pan before returning it to the heat.
Add the olive oil to the skillet and when it’s shimmering, add the onion, garlic and cabbage. Reduce the heat to medium, stir, cover and cook for 5 minutes.
Stir in the carrot and celery cover and cook for an additional 5 minutes.
Add the stewed tomatoes, marjoram and a pinch of salt. Stir everything together and add the sauerkraut as well as the liquid from the jar. Stir, cover and cook for 5 minutes.
Stir in the beef. Adjust seasoning with salt and pepper, if you wish.
Spoon on a bed of the cooked rice and garnish with sour cream and a sprinkle of chopped chives.
Deconstructed Cabbage Rolls
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Sautéed beef stirred up with veggies and cabbage finished with sauerkraut and a dollop of sour cream…
A tasty meal without all the fuss, these DECONSTRUCTED CABBAGE ROLLS are comfort food made easy!
No jokes – this post for DECONSTRUCTED CABBAGE ROLLS all started with a bottle of sauerkraut. I spotted it on a refrigerated shelf in my supermarket’s deli section and the wheels started turning towards cabbage rolls. With that inspiration top of mind, I figured this recipe out while driving back to the cottage.
Before I list the various components, I’d like to suggest two things: head HERE for the very informative WIKI article on sauerkraut and also make sure to also check out the AMAZON LINKS at the bottom of this post, as I’ve listed a fermenter (DIY sauerkraut!) as well as my two favourite brands of sauerkraut. Better buy extras because you’ll be making this recipe again, trust me.
Lemme break it down for you – here’s my take on DECONSTRUCTED CABBAGE ROLLS:
INGREDIENTS
There’s nothing too difficult about this ingredient list, but if you’re lucky enough to have homemade stewed tomatoes on hand, I definitely recommend using them. Although I made the recipe using ground beef, feel free to try it with ground lamb or pork, or make some light cabbage rolls with ground chicken or turkey. Just remember to shoot us a pic of your finished dish to info@weekendatthecottage.com or post it on your fav socials using #weekendatthecottage. We wanna see!
The recipe calls for about 2 cups of roughly chopped fresh cabbage, which equals about ¼ of a head. Sometimes supermarkets sell half heads, which is thoughtful. We suggest buying the entire cabbage and using the remaining quantity to make our CREAMY COLESLAW a few days later.
SAUERKRAUT
I’ve come to understand that the absolute best cabbage rolls are made using fermented cabbage leaves. These flavour-packed leaves are soft enough to be rolled and sour enough to envelope and enhance the centres of the rolls. Using sauerkraut in our lazy cabbage rolls creates that same dynamic flavour profile we expect, but eliminates the task of rolling. It also brightens the flavour of the garlic, onion, and tomatoes so the entire dish is a win.
Since we’re on the topic of serious flavour, please follow my lead and serve this dish with a dollop of sour cream – you can also substitute yoghurt if you’re in a jam. These creamy dairy enhancements, both sour in their flavours, add a pleasing silky texture to the dish. Try it and see.
I love serving this meal straight from the skillet; it keeps things relaxed and also makes for an extremely easy service. I also suggest having sour cream and finely chopped chives at the ready. Spoon your DECONSTRUCTED CABBAGE ROLLS onto attractive plates, garnish and you’re good to go. If you have really hungry folks in your midst don’t be surprised when everyone asks for seconds.
Cook one cup of brown rice as directed and set aside.
Heat a large cast iron skillet on medium-high heat. When the skillet comes to temperature, add the ground beef, breaking it up as it browns and cooks in the pan. Transfer cooked beef to a paper towel-lined plate to remove the fat. Wipe the fat out of the pan before returning it to the heat.
Add the olive oil to the skillet and when it’s shimmering, add the onion, garlic and cabbage. Reduce the heat to medium, stir, cover and cook for 5 minutes.
Stir in the carrot and celery cover and cook for an additional 5 minutes.
Add the stewed tomatoes, marjoram and a pinch of salt. Stir everything together and add the sauerkraut as well as the liquid from the jar. Stir, cover and cook for 5 minutes.
Stir in the beef. Adjust seasoning with salt and pepper, if you wish.
Spoon on a bed of the cooked rice and garnish with sour cream and a sprinkle of chopped chives.
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