While cabbage rolls have long been a comfort-food favorite, they can be a bit labor-intensive. Why not try this easy, no-fuss twist on the classic recipe? Not only is the stuffing on the outside, but flavorful ingredients like bacon and beef bone broth make this an appetizing dish that’s sure to please!
Unstuffed Cabbage Rolls
PRE TIME: 5 min
COOKING TIME: 1 hr 40 min
TOTAL TIME: 1 hr 45 min
- 3 lb. Whole Cabbage
- 3 medium Carrots
- 1 Large White Onion
- 6.5 oz. Bacon (Mince Half and Leave Other Half in Strips to Place on Cabbage Rolls)
- 2 cup Beef Bone Broth
- 2 tsp. Thyme
- 3 leaves Bay Leaves
- 1½ tsp. Salt
- 1/4 tsp. Black Pepper
Cut out the root of the cabbage and place whole cabbage in boiling water for about 5 minutes, until tender and flexible.
Remove cabbage from boiling water and transfer into a bowl of cold water.
Peel and mince the onion, peel and chop the carrots, then place them all in a bowl. Mince the bacon and set aside.
When the cabbage is cool enough to handle, peel off the leaves.
Place two leaves together, cut away the center stem, and roll up the leaves. Place on a plate for later use.
Place minced bacon in an oven-safe skillet and fry until golden brown. Add minced onion and carrots, followed by beef bone broth.
Bring ingredients to a boil over medium-high heat, then add thyme, bay leaf, salt and black pepper, and stir.
Place rolled cabbage on top of ingredients in the skillet, bring to a boil again, then lay strips of bacon over cabbage.
Transfer skillet into the oven, and bake at 356 °F / 180 °C for 90 minutes.
Plate and serve.
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