Print

Roasted Unstuffed Cabbage

Print Recipe

Ingredients

Scale

Cabbage Flowers

  • 1 large purple cabbage
  • 1 Tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Meat Sauce

  • 1 Tbsp oil
  • 1 lb. ground beef or veal
  • 1 Tbsp tomato paste
  • 1 Tbsp paprika
  • 1/2 Tbsp garlic powder
  • 1 tsp cinnamon (optional)
  • salt and pepper, to taste
  • 1 cup tomato sauce
  • 1 (14.5 ounce) can diced tomatoes

Instructions

  1. Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
  2. Slice the cabbage into 1-inch-thick rounds and place them on the baking sheet in a single layer. Brush the tops with olive oil and sprinkle with garlic powder, paprika, salt and pepper.
  3. Roast until the cabbage is tender and edges are golden, 40 to 45 minutes.
  4. While the cabbage is roasting, heat oil in a large saucepan over medium-high heat then add the ground meat and cook until no longer pink in the center, around 5 minutes. Stir the meat occasionally so it cooks evenly and doesn’t burn.
  5. Add the tomato paste and spices and stir for 1 minutes to bring out the flavors of the spices.
  6. Add the tomato sauce and diced tomatoes, stir to combine then lower the heat to medium-low and simmer for 15-20 minutes, until the sauce is thick.
  7. To serve the roasted unstuffed cabbage, place a roasted cabbage flower on each plate and top with a heaping scoop of the meat sauce. Sprinkle with parsley for garnish and serve.

Find it online: https://melindastrauss.com/2015/10/28/roasted-unstuffed-cabbage/