Cabbage Rolls are something I always remember my grandma (nana) making for dinner. Actually, more often than not my nana would make cabbage roll casserole or unstuffed cabbage rolls, which tastes the same but take less time. My nana and I must have a lot in common. I like to make good food quickly, too.
In my opinion, nobody makes cabbage rolls, cabbage casserole or unstuffed cabbage rolls as well as my nana. I asked her for the recipe she uses and wrote it down while she told me over the phone. I know that I still didn't get the recipe down fully right, mostly because I wrote it on a couple post it notes and misplaced one of them, but here's the general recipe that happened to come about from my notes from my nana's recipe.
Unstuffed Cabbage Rolls
2 lbs. ground beef, cooked and drained
1 head cabbage, chopped
16 oz. tomato sauce
1 small can V8
2 cloves garlic
1 tbsp. olive oil
1 packet onion soup mix
2 - 3 cups of water
salt and pepper
1 garden tomato, chopped (optional)
1/2 garden bell pepper (optional)
Chop cabbage, sprinkle with salt and pepper, set aside.
Cook ground beef, sprinkle with salt and pepper, drain and set aside. In a large soup pot, heat 1 tbsp. of olive oil and 2 cloves of garlic on medium-high heat. Stir until garlic is slightly brown.
Add beef and cabbage, stir well and continue to Cooke on medium heat.
Add V8, tomato sauce, onion soup mix, water and stir well.
Add garden tomato and bell pepper (optional - I just threw these in because we have an overabundance from our garden). Cook on medium - low heat for 30 minutes. Check in occasionally to stir.
Serve with mashed potatoes or rice. We made this meal with mashed potatoes this past weekend!