One taste of this hearty supper and you'll wonder why you ever wasted time rolling cabbage. It tastes just as comforting, with one-quarter of the prep time.
Yield: 4 Servings Ready in 20 minutes
5 people trying soon
Verified by cferrara
|1 largeonion; chopped|
|1 lbGround beef; Or ground pork|
|1 28ozPlum tomatoes; drained and chopped (can)|
|1 7.5ozTomato sauce; (can)|
|1 tbspbrown sugar|
|1 tsporegano & thyme; dried|
|1/2 tspsalt & pepper|
|1 wholegreen pepper|
|1 454gCabbage; 1/2 a head or bag coleslaw|
|1 canmushrooms; sliced (or use fresh sliced)|
Cabbage-Roll Stirfry Preparation
1. Lightly coat a wok or large saucepan with oil and place over medium-high heat. Add onion and crumble in beef. Using a fork, stir frequently to keep meat crumbly until it;s almost cooked through, 3 to 4 minutes. Add the tomatoes, tomato sauce, brown sugar, vinegar and seasonings. Stir often until flavor develops, about 5 minutes.
2. Meanwhile, slice green pepper into thin strips. If using a cabbage, thinly slice. Add pepper, cabbage or coleslaw mix to pan and stir often, uncovered, until cabbage is tender, 4 to 5 minutes. Taste and add salt if needed.
I cut out the green peppers (because I don't like them), so I don't know how they taste in the recipe. I serve on rice or with mashed potatoes. It could be good wrapped in a tortilla too. Love it!
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