Unstuffed Cabbage Roll Skillet

All the classic flavors of traditional cabbage rolls, but without the tedious rolling and layering. It’s easy, delicious, and perfect for a cozy weeknight dinner.

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🥬 Unstuffed Cabbage Roll Skillet

Ingredients (Serves 6)

• 1 lb ground beef (or use half beef, half pork for richer flavor)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 small head of green cabbage (about 6–7 cups chopped)

• 1 (15 oz) can tomato sauce

• 1 (14.5 oz) can diced tomatoes, with juice

• 2 tablespoons tomato paste

• ½ cup beef broth or water

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon brown sugar (optional, balances acidity)

• 1 cup cooked white rice (or brown rice/quinoa, optional for heartier version)

• 1 tablespoon olive oil (if beef is very lean)

• Fresh parsley (for garnish)

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Instructions

1. Cook the meat and aromatics:

   • In a large skillet or Dutch oven over medium-high heat, brown the ground beef until no longer pink (about 5–6 minutes).

   • Drain excess fat if needed.

   • Add the onion and garlic; cook for another 2–3 minutes until fragrant and soft.

2. Add the cabbage:

   • Stir in the chopped cabbage and cook until it begins to soften, about 5 minutes.

   • You may need to add it in batches depending on skillet size — it will shrink down as it cooks.

3. Add the sauce ingredients:

   • Stir in tomato sauce, diced tomatoes, tomato paste, beef broth, paprika, oregano, salt, pepper, and brown sugar (if using).

   • Mix well, scraping up any browned bits from the bottom of the pan.

4. Simmer:

   • Bring to a gentle simmer, then reduce heat to medium-low.

   • Cover and cook for 20–25 minutes, stirring occasionally, until the cabbage is tender and the sauce thickens.

5. Add rice:

   • Stir in cooked rice and simmer for another 5 minutes, uncovered, to let the flavors meld together.

   • Taste and adjust seasoning with salt or pepper as needed.

6. Serve:

   • Spoon into bowls and garnish with chopped parsley.

   • Optional: top with a little sour cream or shredded cheese for extra richness.

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💡 Tips & Variations

• Low-carb version: Skip the rice or substitute with riced cauliflower.

• Spicy kick: Add ½ teaspoon of crushed red pepper flakes or a dash of hot sauce.

• Slow cooker version: Combine all ingredients (except rice) and cook on Low for 6–7 hours or High for 3–4 hours. Stir in cooked rice just before serving.

• Freezer-friendly: Cool completely, then freeze in portions for up to 3 months.

Perogies

 Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 1/4 cup warm water (approximately)

For the Potato and Cheese Filling:

• 2 cups mashed potatoes (prepared and seasoned as desired)
• 1 cup grated cheddar cheese
• 1/2 cup finely chopped onion (optional)
• Salt and black pepper to taste

For Cooking and Serving:

• 2 tablespoons unsalted butter
• 1 small onion, thinly sliced (for sautéing)
• Sour cream
• Chopped fresh chives or parsley (optional, for garnish)

Instructions:

Preparing the Dough:

1. In a large mixing bowl, combine the flour and salt.

2. In another bowl, whisk together the egg, sour cream, and softened butter until well combined.

3. Gradually add the wet ingredients to the flour mixture, stirring to form a dough. If the dough is too dry, add warm water a tablespoon at a time until it comes together. Knead the dough lightly until smooth.

4. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature.

Making the Potato and Cheese Filling:

1. In a separate bowl, combine the mashed potatoes, grated cheddar cheese, finely chopped onion (if using), and season with salt and black pepper to taste. Mix until well blended.

Assembling the Perogies:

1. Roll out the rested dough on a floured surface until it's about 1/8 inch thick. Use a round cookie cutter or the rim of a glass to cut out circles of dough, typically 3 to 4 inches in diameter.

2. Place a small spoonful of the potato and cheese filling (about 1-2 teaspoons) in the center of each dough circle.

3. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the perogy. You can use a little water to help seal the edges if necessary.

4. Continue this process until all the dough circles are filled and sealed. Place the assembled perogies on a floured baking sheet to prevent sticking.

Cooking the Perogies:

1. Bring a large pot of salted water to a boil.

2. Carefully add the perogies to the boiling water, a few at a time, ensuring they don't stick together. Cook for about 2-3 minutes or until they float to the surface.

3. Remove the perogies using a slotted spoon and transfer them to a plate or a colander to drain excess water.

Sautéing and Serving:

1. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the thinly sliced onion and sauté until it becomes soft and golden brown.

2. Add the boiled perogies to the skillet and cook until they develop a golden-brown crust on each side, about 2-3 minutes per side.

3. Serve the hot perogies with a dollop of sour cream and garnish with chopped fresh chives or parsley, if desired.

Enjoy your homemade Perogies as a comforting and delicious meal or snack!

German Red Cabbage

 

Ingredients:

• 1 large head of red cabbage (about 2 pounds), finely shredded
• 2 apples, peeled, cored, and diced
• 1 large onion, finely chopped
• 3 tablespoons butter or vegetable oil
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar (adjust to taste)
• 1/2 cup red wine (optional)
• 1/2 cup apple juice or cider
• 1 cinnamon stick
• 4 cloves
• 4 juniper berries (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Start by thoroughly rinsing the red cabbage under cold running water. Remove and discard any wilted or damaged outer leaves. Cut the cabbage in half, then cut out the core. Slice the cabbage finely using a sharp knife or a mandoline slicer.

2. In a large, heavy-bottomed pot or Dutch oven, melt the butter (or heat the vegetable oil) over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and slightly caramelized.

3. Add the shredded red cabbage and diced apples to the pot. Stir well to combine with the sautéed onions.

4. Pour in the red wine vinegar, red wine (if using), and apple juice. These liquids will not only add flavor but also help soften the cabbage.

5. Insert the cinnamon stick, cloves, and juniper berries (if using) into a small piece of cheesecloth and tie it into a bundle using kitchen twine. This will make it easier to remove the spices later.

6. Add the spice bundle to the pot with the cabbage mixture.

7. Sprinkle the sugar over the cabbage and season with salt and freshly ground black pepper to taste.

8. Cover the pot and reduce the heat to low. Allow the German red cabbage to simmer gently for about 1 to 1.5 hours, stirring occasionally. The cabbage should become tender, and the flavors will meld together.

9. Taste the red cabbage and adjust the seasoning if needed. You can add more sugar for sweetness or more vinegar for acidity, according to your preference.

10. Remove the spice bundle (cinnamon stick, cloves, and juniper berries) from the pot and discard.

11. Serve the German red cabbage hot as a delicious side dish, particularly alongside traditional German dishes like sausages, schnitzel, or roast meats.

12. Leftover red cabbage can be stored in the refrigerator for a few days and reheated when needed. The flavors often improve after sitting for a day or two.

Enjoy this classic German Red Cabbage (Rotkohl) with its sweet and tangy flavor that complements many hearty dishes!