Lazy cooks cabbage "rolls"
No cabbage rolls but layers that taste the same.
I'm too busy these days to deal with softening cabbage leaves so I got a bag of cole slaw cabbage.
I used a heavy Dutch oven and cooked it on top of the stove.
First layer is a few handfuls of shredded cabbage
Next layer is flattened meatballs made from my homemade meatloaf mixture. 1 lb each of ground beef, pork and chicken mixed with Italian bread crumbs, a large diced onion, whole egg + some egg sub, wooden spoonful of bottled garlic, black pepper, unsalted chicken stock and a splash each of Maggi and mushroom soy sauce.
Then a layer of fresh carrot rounds and thickly sliced potato
Last is a half small can of no salt added diced tomatoes
I had enough for a second layer plus more shredded cabbage on top.
I doused the whole pot with more of the chicken stock and cooked it until the top layer of cabbage was cooked tender.
I might leave out the mushroom soy since its flavor disappeared as did any chicken stock flavor. The dish tastes just like my mom's stuffed cabbage rolls made with her meatloaf mixture. Tonight I'm adding some no-chicken chicken stock for more juice.
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To me, the stock is also a star in the dish. I made a no-knead rye bread this afternoon because I like to dip it in the soup. I have to make your soup version.
Thank goodness for the food processor that made fast work of the 2 pounds of carrots I used yesterday. I love carrots in soup and stew. There never seem to be enough in this stuffed cabbage dish. But there were plenty in this one made yesterday. 
A friend and I were emailing today about pork chops. She was out of ideas. I know she shops at Aldi's so I'll pass along your dish. I want to try it, too.
What I suggested was to brown the chops well and then put them into a baking dish or small roasting pan. Top them with sauerkraut mixed with diced onion, bay leaf, black pepper, splash of water or stock and I'd add some caraway seeds. Put it in the oven and let it pot down. Bake some peeled, halved small spuds brushed with any butter spread to give them a tasty "skin". Rye on the side, of course, and maybe add whole carrots to the chops/kraut.
I've got to get a big family pack of chops to divide and make all these recipes! 
