This shortcut version of classic cabbage rolls provides all of that traditional flavor with a minimum of fuss!
Course: Main Course
1medium head of cabbage, sliced into 1/2" strips
1small onion, chopped small
¼teaspoonfreshly ground black pepper
2tablespoonswhite wine vinegar
⅓cuplight brown sugar
Preheat the oven to 350°F. Spread the cabbage across the bottom of a 9x13 dish (two smaller pans will work as well). In a large skillet, over medium heat, cook the ground beef along with the onion.
Drain any grease from the pan and add the rice, chili powder, garlic powder, salt, and pepper to the skillet with the meat. Add the crushed tomatoes and stir to combine. Spread the meat mixture over the cabbage in the baking dish.
Mix together the tomato sauce, sugar and vinegar and pour over the meat and cabbage. Cover with foil and then bake for 90 minutes. Uncover and let rest for 5-10 minutes prior to serving. Enjoy!
FREEZER MEAL: Layer everything into the pan and when it has cooled completely, cover with foil or lids and freeze. 1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted above.