This one-pot unstuffed cabbage rolls recipe is quick and easy to make, perfect as a weeknight family dinner idea. It contains all the ingredients typically used to make cabbage rolls but, unlike cabbage rolls, this dish takes just minutes to prepare.
In a saucepan combine the rice with 140 ml of the vegetable stock (approx. ½ a cup), cover, bring to the boil then simmer until all the liquid has been absorbed (approx. 5 minutes).
Meanwhile start preparing the other ingredients. In a large pan heat up the oil, add the bay leaf and onion and cook gently for 3 minutes until softened. Add the meat and cook for 2-3 minutes breaking up the larger pieces.
Add the cabbage and stir through. Then add the partly cooked rice, passata, remaining stock, onion granules and plenty of pepper. Stir thoroughly, cover and cook over a medium heat for about 10 minutes, until the cabbage has softened but still has some crunch, stirring occasionally.
Remove from the heat, adjust the seasoning if needed and serve.
Extras: I kept this recipe simple but you can use a little marjoram, thyme, tarragon or garlic if you like.
Cooking time: This can vary according to the kind of cabbage you use, how finely you chop it as well as personal preference. Savoy cabbage tends to soften quite quickly but if you use regular white cabbage you might need to cook the mixture a little longer. Chop the cabbage into small pieces if you want it to cook quickly.
Best served immediately. Leftovers can be refrigerated for up to 3 days. If the mixture thickens add a little water to loosen it.