Yum!
I just had a bowl of my cabbage scoop.
It’s like cabbage rolls, without the rolls lol. I figured, why would I go to all the trouble to steam and roll cabbage full of stuffing, only to put the cabbage rolls on my plate and chop them all up. So I got a roasting pan, lined the bottom with a layer of chopped cabbage, then put a nice big layer of the “guts” (ground beef, rice, carrots, onions, celery, garlic, parsley, salt, pepper), then another layer of chopped cabbage on top. Pour in a large tin of tomato juice, cover and bake for 3 hours. Voila, cabbage scoop....because you take your big spoon and scoop it out lol. Tasted just like cabbage rolls and super easy.
Oooh....I like your “sheet pan’ dinner version of cabbage rolls, Judy!!
That’s funny...I was going through the emeal plans this afternoon (I do occasionally cook from them!) and ran into a recipe for ‘Unstuffed Cabbage Roll Soup’ and told myself I need to flag it for a cold winter day!
That sounds great! I will have to try that.
sounds good! Did you invent that?
Try using a large can of stewed tomatoes instead of tomato juice.
Quite good.
OH, that sounds really good!
I’ll show it to hubby, as he loves to cook and makes a version of cabbage soup that I loved!
He put breakfast sausage in his, and it was GREAT!
(No tomato juice, though!)
That sounds yummy. And I have all the ingredients! I’ll have to make it this week.