Unstuffed Cabbage

This recipe is from the Kosher Kettle cookbook, originally adapted from a stuffed cabbage recipe by a Lithuanian grandmother.

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Yield3 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 8 cups Cabbage - about 1 medium head, cut into chunks
  • 1 (16-oz) can Diced tomatoes
  • 1 (8-oz) can Tomato sauce
  • 1 tsp Brown sugar
  • 1 1/2 cups Water
  • 2 tbsps Vinegar
  • 2 tbsps Lemon juice
  • 11 oz Lean ground beef
  • 1 cup Finely chopped onion
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive oil
  • Salt and pepper - to taste
  • 1 cup Peaches - mash a few for juice (I use frozen)
  • 1 cup Blueberries - mash a few for juice
Calories 344
Total Fat 11g
Carbohydrates 39g
Fiber 10g
Protein 28g

Instructions

  1. Preheat oven to 325°F.
  2. Place cabbage in a large roasting pan.
  3. In a saucepan combine tomatoes, tomato sauce, water, vinegar, and lemon juice. Cook over medium heat until blended.
  4. Combine meat, onion, olive oil, salt and pepper in a bowl and form into 8 meatballs. Place on top of the cabbage.
  5. Pour the sauce over all. Cover and bake for about 2 hours.
  6. Meanwhile, mash a few peach sections and mix with blueberries for dessert.
  7. Separate into 3 bowls.