Tuesday, July 21, 2015

Unstuffed Cabbage Rolls w/Yellow Squash

I remember my mom making cabbage rolls at my grandmother's house, it was a dish my grandma enjoyed very much. In fact, I think many love this old-fashioned favorite. It can be quite time consuming to make but I know much worth the effort.

When creating my list of meals for this series, cabbage rolls came to mind. But in the end I decided to go a different route. One that would help me get dinner on the table quickly. I have come across other versions of unstuffed cabbage rolls and decided it was time to create my own.

If you've never had the chance to eat cabbage rolls, I think the flavors might remind you of a comforting spaghetti or Italian dish. That's what I thought of last night as we ate dinner.  I added the summer squash for good measure, just because we had some in the fridge and I figured, why not?

The cabbage cooks down nicely and you're left with a hearty dish that is good for you. You can serve over rice, but I was personally full without it. In fact, I am so looking forward to have leftovers for lunch today!

Unstuffed Cabbage Rolls w/Yellow Squash

1 lb. ground pork
2 garlic cloves, minced
1 head of cabbage, chopped
15 oz. can tomato sauce
14.5 oz. can diced tomatoes w/garlic and onion
1 yellow squash, diced
salt and pepper, to taste
1 tbsp Italian seasoning

In a large saucepan or dutch oven, brown ground pork until no longer pink. Drain and return to pan.

Add in all remaining ingredients and stir to combine. Cover with lid and let cook over medium heat for about 20 minutes, until cabbage and squash are tender.

Serve over prepared rice, if desired.

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