Cabbage Roll Skillet - Master Cookbook Recipe # 51

Name: Cabbage Roll Skillet - Master Cookbook Recipe # 51
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Cuisine: Southern
Ingredients: 1/2 lb. ground chuck (or breakfast sausage, like Swaggerty’s Farm); 1/2 head cabbage, sliced thin; 1 onion, sliced thinly; 1 small bell pepper, sliced thin (optional); 1 grated carrot; 1 large tomato, chopped; 1 Tbsp fennel seed (crushed or chopped to enhance flavor); 15 oz. can tomato sauce; 1 Tbsp apple cider vinegar; 1 large garlic clove, minced or pressed; 15 oz. can navy beans, drained; 3/4 tsp salt; 1/2 tsp black pepper; Optional: 1/2 tsp Goya salad vegetable spice (reduce salt if using)

This recipe is Tammy's "shortcut" version of traditional cabbage rolls. It delivers all those classic flavors in a fraction of the time by cooking everything together in a single skillet.

This is recipe #51 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min

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Ingredients

1/2 lb. ground chuck (or breakfast sausage, like Swaggerty’s Farm)
1/2 head cabbage, sliced thin
1 onion, sliced thinly
1 small bell pepper, sliced thin (optional)
1 grated carrot
1 large tomato, chopped
1 Tbsp fennel seed (crushed or chopped to enhance flavor)
15 oz. can tomato sauce
1 Tbsp apple cider vinegar
1 large garlic clove, minced or pressed
15 oz. can navy beans, drained
3/4 tsp salt
1/2 tsp black pepper
Optional: 1/2 tsp Goya salad vegetable spice (reduce salt if using)

Instructions

Brown the Meat: In a large skillet, brown the ground chuck (or sausage) along with the sliced onion and bell pepper.
Prep Veggies: While the meat is browning, grate the carrot and slice the cabbage and tomato.
Combine: Drain any excess grease from the skillet. Add the cabbage, carrot, tomato, garlic, navy beans, and fennel seed.
Simmer: Pour in the tomato sauce and apple cider vinegar. Season with salt and pepper. Stir well, cover, and simmer on medium heat for about 10 minutes, or until the cabbage is tender.
Serve: Enjoy immediately, or let it sit,this dish tastes even better the next day once the flavors have melded!