Looking for something hearty, healthy, and packed with flavor? Unstuffed cabbage rolls could be just what you need.
The dish includes healthy veggies – cabbage, onions, and tomatoes – and juicy ground beef.
It’s a warm, comforting meal that, believe it or not, the whole family will love.
Plus, it all comes together in one pot! So you don’t have to worry about a sink full of dirty dishes.
Why You’ll Love These Unstuffed Cabbage Rolls
Hearty & Comforting: Packed with ground beef, tender cabbage, and savory tomato sauce, it’s the ultimate cozy meal.
Easy One-Pot Recipe: All the flavors of classic cabbage rolls without the time-consuming prep or cleanup.
Family-Friendly: It’s a crowd-pleasing dish that’s filling, flavorful, and perfect for weeknight dinners.
Budget-Friendly: Made with simple, affordable ingredients that stretch to feed the whole family.
Ingredients
- Olive Oil: Use high-quality olive oil to sauté I like extra virgin if possible.
- Onion & Garlic: They’re essential aromatics that deepen the overall flavor.
- Ground Beef: Select extra-lean ground beef for the best results.
- Spices: Use chili powder, oregano, thyme, salt, pepper, and paprika.
- Crushed Tomatoes & Tomato Sauce: These act as the base for the recipe, giving it a nice acidic note.
- Worcestershire Sauce: Like onions, Worcestershire sauce adds a depth of flavor to savory dishes that just can’t be beaten.
- Cabbage: You can’t have cabbage rolls without it! Feel free to add more if you want it extra veggie-packed.
- Beef Broth. For simmering with the sauce. You can also add water in it’s too thick.
- Uncooked Rice. I used white rice, but you can use brown if you prefer. It’ll cook in the sauce, but you will need extra cooking time when using brown.
How to Make Unstuffed Cabbage Rolls
I love cabbage rolls. I love everything about them – their taste, their texture, their heartiness.
I love everything except ONE thing – the tedium of wrapping and rolling them.
It isn’t difficult, per se; I just don’t like doing it. And that’s precisely why this recipe for unstuffed cabbage rolls is one of my favorites.
Here’s how to make it:
1. SAUTÉ the onions and ground beef until the onions are translucent and the beef is no longer pink, breaking up the meat as it cooks.
2. ADD the garlic, chili powder, oregano, thyme, salt, pepper, and paprika. Stir well and cook for 30 seconds until fragrant.
3. STIR in the uncooked rice, crushed tomatoes, tomato sauce, broth, Worcestershire sauce, and cabbage. Mix well and bring to a boil.
4. REDUCE the heat to low, cover the pot, and simmer, stirring occasionally, for 20-25 minutes.
5. SERVE hot and enjoy!
Tips and Variations
As mentioned, this recipe comes together quickly and easily.
It doesn’t require a lot of tweaking. But here are a few tips and variations to keep in mind:
- Use uncooked rice. If you add cooked rice, there will be too much liquid in the mix and it’ll be soupy.
- Swap the meat. Use ground turkey or chicken instead.
- Add the cabbage in batches. It may not all fit if you add it all at once. So, add a bit at a time, letting it wilt between additions.
- How to cut the cabbage. Don’t shred it! Instead, cut it into thick chunks. It’ll soften but won’t turn to mush.
- Spice it up with red pepper flakes. A splash of hot sauce can also elevate the heat.
- Mix in more greens. Add kale or spinach during the last 10 minutes for an extra nutritional boost.
- Extra cooking. If it’s too watery for your liking, let it simmer for longer (uncovered). The liquid will cook off.
- Make it vegan. Replace beef with lentils and use a vegan-friendly Worcestershire sauce.
- Add garnishes. Top with a dollop of sour cream and fresh dill.
How to Store
I usually make double of this recipe, then save some for later.
It makes a terrific meal-prep option, and it freezes well!
To Store. Store cold leftovers in an airtight container for 3-4 days in the fridge.
To Freeze. Freeze cold leftovers in a freezer-safe airtight container for up to 3 months.
To Reheat. Warm on the stove over medium-low heat. Add a splash of water or broth if it seems too dry.
More One-Pot Dinners You’ll Love
Lemon Orzo
American Goulash
Potato Curry
Chicken and Noodles
Unstuffed Cabbage Rolls
6
servings10
minutes35
minutes365
kcalUnstuffed cabbage rolls combine tender cabbage, savory ground beef, and a flavorful tomato sauce. It’s an easy, one-pot meal perfect for busy weeknights!
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
1 pound ground beef
3 cloves garlic, minced
1 teaspoon chili powder, optional
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup uncooked white rice
1 (28-ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
1 small cabbage, chopped into bite-sized pieces
1/2 cup water, as needed
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onions and ground beef and sauté until the onions are translucent and the beef is no longer pink. Break up the meat with a wooden spoon as it cooks.
- Add the garlic, chili powder, oregano, thyme, salt, pepper, and paprika. Stir well and cook for about 30 seconds or until the garlic is fragrant.
- Stir in the uncooked rice, crushed tomatoes, tomato sauce, broth, Worcestershire sauce, and cabbage. Mix well and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer, stirring occasionally, for about 20-25 minutes or until the cabbage is tender. If the mixture looks dry, add the water.
- Serve hot and enjoy!
Notes
- Use uncooked rice. If you add cooked rice, there will be too much liquid in the mix and it’ll be soupy.
- Add the cabbage in batches. It may not all fit if you add it all at once. So, add a bit at a time, letting it wilt between additions.
What kind of rice, the minute rice or regular rice such as Uncle Ben’s?
Regular, uncooked rice works best, Mary.
I just use long-grain white rice. 🙂