#285 – Unstuffed Cabbage Rolls and Sautéed Green Beans

hosted by Laverne Diede & Rhonda Fitterer

Unstuffed Cabbage Rolls

  • 2 Tbsp. oil, divided
  • 1 cup rice, cooked
  • 1 small sweet onion, finely diced
  • 2 Tbsp. Worcestershire sauce
  • 3 cloves garlic, crushed
  • 1 Tbsp. sugar
  • 1 lb. ground beef
  • 1 1/2 tsp. salt
  • 1/4 lb. ground pork
  • 1/2 tsp. pepper
  • 7-8 cups cabbage, shredded
  • 1/2 tsp. paprika
  • 15 oz. can crushed tomatoes
  • 1/2 tsp. oregano
  • 8 oz. can tomato sauce
  • 2 Tbsp. fresh parsley, finely chopped

Add 1 tablespoon of oil to a large skillet along with the diced onion and cook over medium heat for 3-4 minutes. Add garlic and continue cooking for 30 seconds, or until it becomes fragrant. Push onion and garlic to the side and add ground beef and pork; cook for 5-6 minutes until meat is no longer pink, continuously chopping the hamburger while it’s cooking to get fine crumbles; drain excess fat. Push the meat and onions to the side and add 1 tablespoon oil along with the cabbage; sauté for 3-4 minutes. Once the cabbage is softened, add the crushed tomatoes, tomato sauce, cooked rice, Worcestershire sauce, and remaining seasonings. Stir everything together until well combined. Bring the sauce to a boil and then reduce heat to medium-low; simmer, uncovered for 10-12 minutes, stirring occasionally. Serve immediately with a sprinkle of chopped parsley.

Sautéed Green Beans

  • 1 1/2 Tbsp. olive oil
  • 3/4 lb. fresh green beans, trimmed
  • 1/2 tsp. onion salt
  • 1/2 tsp. garlic salt
  • 1/2 tsp. garlic powder
  • Freshly ground pepper to taste

Heat olive oil in a skillet over medium heat. Add green beans, onion, salt, garlic salt, garlic powder and black pepper; cook and stir until desired tenderness is reached, 5-10 minutes.


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