Unstuffed Cabbage Rolls

Why You’ll Love This Recipe

This recipe offers the flavor of cabbage rolls with a fraction of the prep time. Everything simmers together in one pot, allowing the flavors to meld beautifully. It’s budget-friendly, filling, and great for feeding a crowd. Plus, it’s freezer-friendly, making it a perfect make-ahead option for busy weeks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef, pork, or a mix
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Green cabbage (chopped)
• Cooked white rice
• Crushed tomatoes
• Tomato sauce
• Beef broth
• Worcestershire sauce
• Paprika
• Dried oregano
• Salt and pepper

Directions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground meat and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
2. Add onion and garlic, cooking until softened and fragrant.
3. Stir in chopped cabbage and cook for 5–7 minutes, until slightly wilted.
4. Add cooked rice, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, oregano, salt, and pepper. Stir well to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until cabbage is tender and flavors have melded.
6. Adjust seasoning to taste and serve hot, garnished with fresh parsley if desired.

Servings and timing

Serves 6–8 people.
Prep time: 15 minutes
Cook time: 30–35 minutes

Variations

• Use ground turkey or chicken for a lighter version.
• Add diced bell peppers for extra sweetness and color.
• Swap white rice for brown rice or cauliflower rice.
• Spice it up with crushed red pepper flakes.
• Top with shredded cheese before serving for a melty finish.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. Freeze in individual portions for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this with uncooked rice?

Yes, but you’ll need to increase the broth and simmer longer until the rice is cooked.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours after browning the meat.

Can I make it vegetarian?

Yes, use lentils or plant-based ground meat and vegetable broth.

Can I use red cabbage instead of green?

You can, but the flavor will be slightly different and the color may darken.

How do I prevent the cabbage from becoming mushy?

Avoid overcooking; check for tenderness toward the end of simmering.

Can I add potatoes instead of rice?

Yes, add diced potatoes and cook until tender.

Is this recipe gluten-free?

Yes, as long as you use gluten-free Worcestershire sauce.

Can I prepare it ahead of time?

Yes, it reheats beautifully and tastes even better the next day.

What’s the best meat blend?

A mix of beef and pork adds rich flavor, but any ground meat works.

Can I add beans for extra protein?

Yes, kidney beans or white beans are great additions.

Conclusion

Unstuffed Cabbage Rolls bring all the comfort and flavor of the traditional dish without the labor of rolling each cabbage leaf. With tender cabbage, savory meat, and a rich tomato-based sauce, it’s a simple, satisfying meal perfect for weeknight dinners or make-ahead freezer meals.

Unstuffed Cabbage Rolls

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A hearty one-pot version of traditional cabbage rolls with tender cabbage, seasoned ground meat, rice, and a rich tomato-based sauce—easy to make, budget-friendly, and freezer-ready.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: One-Pot Stovetop
• Cuisine: Eastern European-Inspired

Ingredients

1. 1 lb ground beef,or a mix
2. 1 tbsp olive oil
3. 1 large onion, chopped
4. 3 cloves garlic, minced
5. 1 medium green cabbage, chopped
6. 2 cups cooked white rice
7. 1 can (28 oz) crushed tomatoes
8. 1 can (15 oz) tomato sauce
9. 2 cups beef broth
10. 1 tbsp Worcestershire sauce
11. 1 tsp paprika
12. 1 tsp dried oregano
13. Salt and pepper, to taste

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook until browned, breaking apart with a spoon. Drain excess fat if needed.

1. Add onion and garlic; sauté until softened and fragrant.
2. Stir in chopped cabbage and cook 5–7 minutes until slightly wilted.
3. Add cooked rice, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, oregano, salt, and pepper. Stir well.
4. Bring to a boil, reduce heat to low, cover, and simmer 25–30 minutes, stirring occasionally, until cabbage is tender and flavors meld.
5. Adjust seasoning and serve hot, garnished with fresh parsley if desired.

Notes

1. For a lighter version, use ground turkey or chicken.
2. Add diced bell peppers for sweetness and color.
3. Swap white rice for brown rice or cauliflower rice for a lower-carb option.
4. For extra heat, add crushed red pepper flakes.
5. Top with shredded cheese for a melty finish.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 285
• Sugar: 9g
• Sodium: 720mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 17g
• Cholesterol: 45mg