Why You’ll Love This Recipe

If you love cabbage rolls but dread the prep, this unstuffed version is for you. It’s everything you love—savory beef, tender cabbage, and tangy tomato flavor—combined in one skillet or pot. No rolling, no fuss. It’s budget-friendly, filling, and makes great leftovers.

Ingredients

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

ground beef
onion
garlic
green cabbage
cooked white rice
crushed tomatoes
tomato sauce
beef broth
paprika
Italian seasoning
salt
black pepper
olive oil
sugar (optional, to balance acidity)

Directions

1. In a large skillet or pot, heat olive oil over medium heat. Sauté diced onion and garlic until soft and fragrant.
2. Add ground beef and cook until browned. Drain excess fat.
3. Stir in chopped cabbage and cook for 5–7 minutes until it begins to wilt.
4. Add cooked rice, crushed tomatoes, tomato sauce, beef broth, paprika, Italian seasoning, salt, pepper, and a pinch of sugar if needed.
5. Stir to combine, cover, and simmer on low heat for 25–30 minutes, stirring occasionally, until the cabbage is tender and the flavors meld.
6. Taste and adjust seasoning if needed before serving.

Servings and timing

Serves: 6
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

• Turkey version: Substitute ground turkey for a lighter option.
• Low-carb: Skip the rice or use cauliflower rice.
• Spicy: Add red pepper flakes or a splash of hot sauce.
• Vegetarian: Use lentils or plant-based meat and vegetable broth.
• Cheesy: Sprinkle shredded mozzarella or cheddar on top before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat or microwave until heated through.
Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use uncooked rice in this recipe?

No, it’s best to use cooked rice to ensure it blends well and doesn’t soak up too much liquid.

What kind of cabbage works best?

Green cabbage is traditional, but Napa or savoy cabbage can also work.

Can I make this in the slow cooker?

Yes, brown the beef first, then add all ingredients to the slow cooker and cook on low for 6–7 hours.

Do I need to pre-cook the cabbage?

No, it will soften as it simmers in the tomato sauce.

Can I make this ahead of time?

Yes, it reheats well and the flavors deepen after sitting.

Is it gluten-free?

Yes, as long as your broth and tomato products are gluten-free.

How can I add more vegetables?

Stir in bell peppers, carrots, or zucchini during the simmering stage.

Will brown rice work instead of white?

Yes, but use pre-cooked brown rice for the best texture.

Can I use ground pork or sausage?

Absolutely. These add extra flavor and richness.

What should I serve with unstuffed cabbage rolls?

Crusty bread, a side salad, or roasted vegetables complement the dish well.

Conclusion

Unstuffed Cabbage Rolls are a fast, flavorful way to enjoy a timeless classic without all the hassle. With tender cabbage, savory meat, and a rich tomato base, this comforting one-pot meal is sure to satisfy. It’s a simple, hearty dish that’s perfect for any night of the week.

Unstuffed Cabbage Rolls

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A hearty, one-pot version of classic cabbage rolls made simple—Unstuffed Cabbage Rolls combine savory beef, rice, cabbage, and a tangy tomato sauce without the fuss of rolling. Perfect for weeknight comfort food.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Eastern European
• Diet: Gluten Free

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 small head green cabbage, chopped
• 2 cups cooked white rice
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tsp sugar (optional, to balance acidity)

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Instructions

1. Heat olive oil in a large skillet or pot over medium heat. Sauté onion and garlic until softened and fragrant.
2. Add ground beef and cook until browned. Drain excess fat.
3. Stir in chopped cabbage and cook 5–7 minutes until it begins to wilt.
4. Add cooked rice, crushed tomatoes, tomato sauce, beef broth, paprika, Italian seasoning, salt, pepper, and sugar if using. Stir well.
5. Cover and simmer on low for 25–30 minutes, stirring occasionally, until cabbage is tender and flavors meld.
6. Taste and adjust seasoning before serving.

Notes

• Use pre-cooked rice for best results—uncooked rice will absorb too much liquid.
• Green cabbage is traditional, but savoy or Napa cabbage also work.
• Add extra vegetables like bell peppers, zucchini, or carrots for more nutrition.
• This dish freezes well—store without rice for best texture and add freshly cooked rice when reheating.
• Sprinkle with cheese before serving for a cheesy variation.

Nutrition

• Serving Size: 1 portion (about 1/6 of recipe)
• Calories: 360
• Sugar: 8g
• Sodium: 780mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 55mg