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The Water Cooler
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<blockquote data-quote="p238shooter" data-source="post: 3118086" data-attributes="member: 24583"><p>Here you go for the easy Unstuffed Cabbage rolls, and I made it easier by varying a little from the original recipe with my comments after the hyphen - mark, i will make it the very same way next time. I do not think I could stand it any better. JMO</p><p></p><p>INGREDIENTS</p><p>2 lbs 90% lean ground beef browned in pot - I did not drain, used the juice.</p><p>1 large onion, diced - I put in early enough to saute a little as the meat was about done.</p><p>1 garlic clove, minced - I used 1 Heap Tbl spoon Jar Minced Garlic</p><p>1 small cabbage, chopped - I used Lg Bag of Chopped Cole Slaw</p><p>2 1/2 cups white Minute Rice - Just pour it in dry. </p><p>2 (14 1/2 ounce) cans diced tomatoes - I used 1 28oz Hunts can I had on hand</p><p>1 (8 ounce) cans tomato sauce - I had none, used 1 can Rotel Tomato & diced pepper, worked well</p><p>1/2 cup water - Added more as needed as the rice absorbed and it cooked down. </p><p>1 teaspoon ground black pepper - I added a more to fit my taste buds </p><p>1 teaspoon sea salt - Added a little more to fit my taste buds (However I do not eat much salt)</p><p>Optional very small pinch of cinnamon - I think Eddie's had that, it worked for me.</p><p></p><p>DIRECTIONS</p><p>In a large pan, skillet, or dutch oven, brown the ground beef.</p><p>Add the garlic and onion, cook an additional minute or two if desired.</p><p>Add all remaining ingredients and give it a stir.</p><p>Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender. - I stirred a couple times and had to add a little water.</p><p></p><p>Pretty easy, pretty tasty. Hope you enjoy.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3118086, member: 24583"] Here you go for the easy Unstuffed Cabbage rolls, and I made it easier by varying a little from the original recipe with my comments after the hyphen - mark, i will make it the very same way next time. I do not think I could stand it any better. JMO INGREDIENTS 2 lbs 90% lean ground beef browned in pot - I did not drain, used the juice. 1 large onion, diced - I put in early enough to saute a little as the meat was about done. 1 garlic clove, minced - I used 1 Heap Tbl spoon Jar Minced Garlic 1 small cabbage, chopped - I used Lg Bag of Chopped Cole Slaw 2 1/2 cups white Minute Rice - Just pour it in dry. 2 (14 1/2 ounce) cans diced tomatoes - I used 1 28oz Hunts can I had on hand 1 (8 ounce) cans tomato sauce - I had none, used 1 can Rotel Tomato & diced pepper, worked well 1/2 cup water - Added more as needed as the rice absorbed and it cooked down. 1 teaspoon ground black pepper - I added a more to fit my taste buds 1 teaspoon sea salt - Added a little more to fit my taste buds (However I do not eat much salt) Optional very small pinch of cinnamon - I think Eddie's had that, it worked for me. DIRECTIONS In a large pan, skillet, or dutch oven, brown the ground beef. Add the garlic and onion, cook an additional minute or two if desired. Add all remaining ingredients and give it a stir. Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender. - I stirred a couple times and had to add a little water. Pretty easy, pretty tasty. Hope you enjoy. [/QUOTE]
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