One of the branches of my husband’s family is Hungarian, and his mom makes a killer stuffed cabbage roll. Although I have the recipe I’ve never tried it, because all that cooking and wrapping is seriously fiddly and time-consuming. When I saw an inside-out cabbage roll recipe recently I thought I’d give it a try – all of the taste and none of the fiddly bits. I started with a recipe from an old Taste of Home magazine, but I changed it significantly, primarily by using stew meat rather than ground beef, and also changing the seasonings (and eliminating the cheese – cheese? In cabbage rolls?).
1 1/2 lb beef stew meat, cut into medium-small pieces
1 medium onion, chopped
1 green pepper, chopped
1/2 t paprika
1/2 t caraway seed
1/2 t hot pepper flakes
1 10 oz package shredded cabbage (or equivalent, probably a small head shredded or chopped)
1 can diced tomatoes
1/2 small can green chilies*
1-1/2 c marinara sauce*
2 c beef broth
1 c cooked rice
Brown the beef, remove to a plate. Saute the onion and pepper until slightly softened. Stir in the spices to bloom and then add the rest of the ingredients except the rice. Bring to a boil, reduce heat and simmer until the cabbage is tender, 20-25 min. Add the rice and warm through.
* The original recipe called for 1 can of diced tomatoes with chilies, and one can of pizza sauce. I only had regular diced tomatoes and a leftover half-jar of marinara. You could probably use two cans of diced tomatoes with chilies instead, but you might want to adjust the other spices up a bit to compensate. Or kick it down a notch if you don’t like spicy food.