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CATEGORY:
Bowls, Mains
Deconstructed Beef & Pork Cabbage Roll Bowls
Enjoy all the cozy beef-and-cabbage flavor of a stuffed roll in an easy, hearty bowl of Eastern European comfort.
30 mins active, 60 mins total
Gluten-Free, Nut-Free, Egg-Free, Soy-Free, High-Protein, High-Fiber, No Added Sugar, Dairy-Free
PREP
COOK
INACTIVE
20 min
40 min
0 min
TOTAL TIME
40 min
COOKING METHOD(S):
Stovetop
Skip the Tedious Rolling, Keep the Eastern European Comfort
Traditional cabbage rolls are wonderful, but they are also a project. This bowl keeps the part I actually crave—the seasoned beef, tender cabbage and tomato-rich sauce—and leaves the rolling for a day when I have more time.
Everything cooks together into the kind of hearty, spoonable dinner that feels familiar even if you did not grow up eating cabbage rolls. It is especially good when you want old-school comfort without turning the kitchen into an assembly line.
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Deconstructed Beef & Pork Cabbage Roll Bowls
CATEGORY:
Bowls, Mains
SERVINGS
8
+
-
SERVING SIZE
2 cups
INGREDIENTS
For the Rice
2 cups
Long-Grain White Rice
3 cups
Water
2 tsp
Chicken Bouillon Paste
For the Meat
1 lb
Ground Beef
1 lb
Ground Pork
2 Tbsp
Beef Tallow
1 medium
Yellow Onions (diced)
4
Garlic Cloves (minced)
1 tsp
Thyme (Dried)
2 tsp
Paprika (sweet)
2 tsp
Worcestershire Sauce
1 Tbsp
Garlic Powder
1 Tbsp
Onion Powder
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
For the Cabbage
2 Tbsp
Beef Tallow
1 small
Green Cabbage (cored and chopped)
1 medium
Yellow Onions (diced)
2 medium
Carrots (shredded)
4
Garlic Cloves (minced)
1 can
Canned Crushed Tomatoes (28 oz)
2 Tbsp
Tomato Paste
3 tsp
Beef Bouillon Paste
1/2 cup
Water
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
Garnish
1/4 cup
Fresh Dill (chopped)
3/4 cup
Creamy Horseradish & Lemon Fry Sauce Dressing & Dip
INSTRUCTIONS
Add the rice, water and bouillon to a pot. Bring to a boil and then reduce to low and cover. Simmer until all of the water has been absorbed. Set aside and keep warm. Fluff with a fork before serving. If you are using a different type of rice, be sure to adjust your water and cooking method according to the package directions.
While the rice cooks, prepare the Creamy Horseradish & Lemon Fry Sauce Dressing & Dip.
Prep the onions, garlic, carrot and cabbage and set aside.
In a bowl, add the beef, pork, garlic and onion powders, paprika, salt, pepper, and mix together being careful not to overwork or knead the meat.
Heat the beef tallow or alternate oil in a large skillet over medium-high heat. Cook the first half of onion, stirring, until translucent and starting to brown. Add the first half of the minced garlic and cook for an additional minute.
Add the seasoned beef and pork mixture and cook, chopping up the meat and stirring as needed, until browned and cooked through.
Drain the mixture and set aside, tasting and adding a bit more salt if needed and keeping warm.
In the same pan, heat the next batch of tallow and add the remaining onion and garlic as well as the carrots and cook until tender. Then add the cabbage and cook, stirring, until the cabbage starts to cook down and become tender.
In a bowl, combine the crushed tomatoes, tomato paste, beef bouillon and water and mix thoroughly.
Add the tomato/bouillon blend to the veggies and braise until the liquid is reduced and the vegetables are tender. Taste and adjust the seasoning as needed.
Scoop the rice into bowls and top with a scoop of the meat mixture and a scoop of the vegetables.
Drizzle with creamy horseradish dressing and garnish with fresh dill.
Add the rice, water and bouillon to a pot. Bring to a boil and then reduce to low and cover. Simmer until all of the water has been absorbed. Set aside and keep warm. Fluff with a fork before serving. If you are using a different type of rice, be sure to adjust your water and cooking method according to the package directions.
While the rice cooks, prepare the Creamy Horseradish & Lemon Fry Sauce Dressing & Dip.
Prep the onions, garlic, carrot and cabbage and set aside.
In a bowl, add the beef, pork, garlic and onion powders, paprika, salt, pepper, and mix together being careful not to overwork or knead the meat.
Heat the beef tallow or alternate oil in a large skillet over medium-high heat. Cook the first half of onion, stirring, until translucent and starting to brown. Add the first half of the minced garlic and cook for an additional minute.
Add the seasoned beef and pork mixture and cook, chopping up the meat and stirring as needed, until browned and cooked through.
Drain the mixture and set aside, tasting and adding a bit more salt if needed and keeping warm.
In the same pan, heat the next batch of tallow and add the remaining onion and garlic as well as the carrots and cook until tender. Then add the cabbage and cook, stirring, until the cabbage starts to cook down and become tender.
In a bowl, combine the crushed tomatoes, tomato paste, beef bouillon and water and mix thoroughly.
Add the tomato/bouillon blend to the veggies and braise until the liquid is reduced and the vegetables are tender. Taste and adjust the seasoning as needed.
Scoop the rice into bowls and top with a scoop of the meat mixture and a scoop of the vegetables.
Drizzle with creamy horseradish dressing and garnish with fresh dill.
