I understand the picture doesn’t look too appetizing but looks can be deceiving. Stuffed Cabbage Rolls have been on my list to make for the longest time but I’m lazy. No one has time to sit there and roll up little logs so I took the easier approach. Same flavour without all the hassle. Recipe down below!
After lunch, we took a walk around the campus and we finally got to try the new robotic frozen yogurt machine. Well, it’s been around for a couple of months but I never had a chance until now.
It was a terrible mistake trying out the machine because it tasted fantastic and now I’m worried it’ll be my go-to whenever I need a little treat. I’m a toppings lover when it comes to froyo so I wished they gave more of them.
I have something to look forward to each day for the rest of the week and I’m excited about it all. Happy Tuesday, y’all!
Same great flavour of a Stuffed Cabbage Roll without all the hassle!
- 2 lbs ground beef
- 1 large onion chopped
- 1 small head of cabbage chopped
- 2 cans diced fire roasted tomatoes 14.5 oz
- 1 can tomato sauce 8 oz
- 1/2 cup chicken broth low sodium
- 2 cloves garlic minced
- 2 tsp salt
- 1 tsp ground black pepper
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Heat a deep, large skillet over medium-high heat.
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Cook and stir beef and onion until browned and crumbly (about 5-7 minutes). Drain and discard grease.
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Add the rest of the ingredients and bring to a boil.
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Cover and reduce heat. Simmer until cabbage is tender (about 30 minutes).
- If you want to add in carbs, 3/4 cup rice + 1 1/2 cup of extra broth should do the trick!
- I added a poblano pepper. You can add other vegetables but make sure to add extra broth so it won’t be too dry.
