Bea's Unstuffed Cabbage
Try this Bea's Unstuffed Cabbage recipe, or contribute your own. "Low-Carb" and "Diabetic" are two of the tags cooks chose for Bea's Unstuffed Cabbage."Have been making this soup for years but lost the original recipe; happy to find it. I sometimes add mushrooms or root vegetables in small amounts for extra nutrition but too much to alter the flavor. Also an economical way to feed a large group of people." - rebecr
Yield: 6 Ready in 2 hours
favorite of 48 people 43 people want to try
Verified by stevemur
|1 largeOnion; diced|
|2 poundscabbage; one large head, shredded|
|8 ouncesTomato sauce|
|1 28-oz canTomatoes, with juice|
|1/4 cupLemon juice|
|1 poundLean ground beef; or other|
|1/2 cupWhite Rice; - Uncooked|
|1 teaspoonWorcestershire Sauce|
|1/2 teaspoonSalt; - optional|
|1/2 teaspoonblack pepper; Freshly ground|
Bea's Unstuffed Cabbage Preparation
In a large pot, combine the cabbage soup ingredients EXCEPT the raisins, and bring them to a boil over medium-high heat while preparing the meatballs.
In a medium-sized bowl, combine the meatball ingredients, stirring them to mix thoroughly. With wet hands, roll the meat mixture into 1 1/4" balls. Add the meatballs to the boiling soup; reduce the heat to medium-low, cover the pot and simmer the meatballs for about 2 hours. Remove the cover. Add the raisins and cook for another 20 minutes, uncovered.
Notes: Nostalgic comfort food. This is wonderful served served over mashed potatoes; you can substitute broad egg noodles or other starch. It can also be served in a bowl with a good solid loaf of rye bread or bread of your choice.
Per serving: 298 Calories; 9g Fat (25% calories from fat);
12g Protein; 47g Carbohydrate;
28mg Cholesterol; 774mg Sodium
We spiced ours up a bit with some red pepper
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