Get all the flavor for a fraction of the effort with these Nourish PA deconstructed stuffed cabbage bowls. Traditional cabbage rolls require a delicate touch, with the thin, tender cabbage leaves holding all of the savory filling. In this dish, shredded cabbage, ground pork cook together along with canned tomatoes and zesty apple cider vinegar for a simple, warming and all-in-one meal served over rice.
Deconstructed Stuffed Cabbage Bowls
| Prep Time |
Cook Time |
Total Time |
| 10 min |
24 min |
32 min |
Ingredients
- 1 pound ground lean pork
- 1 small head green cabbage, shredded, about 5 cups
- 1 yellow onion, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 (28-oz.) can crushed or diced tomatoes
- 2 tablespoons brown sugar, packed
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 teaspoon garlic powder, or 1 teaspoon jarred minced garlic
- 1/4 teaspoon red pepper flakes, optional
- 4 cups cooked white rice, kept warm, for serving
- Sour cream, optional, for serving
- Chopped fresh parsley, optional, for garnish
Method
- Heat a large pot over medium heat. Add pork, and cook, breaking it up with a wooden spoon or spatula until browned, about 5-6 minutes. Remove from skillet, leaving any remaining fat.
- Add shredded cabbage, onion, salt and pepper, and cook until tender and lightly caramelized, about 8-10 minutes.
- Stir in tomato paste and cook for 1 minute. Add tomatoes, brown sugar, apple cider vinegar, garlic powder, and red pepper flakes, if using.
- Bring mixture to a simmer and cook until cabbage is tender and mixture thickens slightly, about 8-10 minutes. Fold in reserved pork and remove from heat.
- Divide rice evenly among serving bowls. Top with a generous portion of pork and cabbage mixture. Garnish with a dollop of sour cream and parsley, and serve.
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