Unstuffed Cabbage Rolls Recipe

ByClara Bennett
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Introduction

Unstuffed cabbage rolls offer all the comforting flavors of traditional cabbage rolls without the hassle of stuffing each leaf. This hearty one-pot dish combines ground beef, cabbage, and rice in a rich tomato sauce, making it perfect for a cozy weeknight dinner.

A large black pan filled with a colorful mix of cooked rice and chopped cabbage, showing layers of orange-brown rice with bits of red bell pepper and green herbs mixed evenly throughout; the cabbage pieces are light yellow and translucent, scattered on top and inside the rice mixture; a wooden spoon is lifting some of the rice and cabbage from the pan, held by a woman's hand on the pan’s handle, while another woman's hand steadies the pan on the opposite side; in the background, a white plate on a white marbled surface holds a serving of the same dish with a silver spoon resting on it, showing the same mix of rice and cabbage. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 teaspoons olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small head cabbage, chopped into bite-sized pieces
  • 1 can diced tomatoes (14 1/2 ounces) with juice
  • 1 can tomato sauce (8 ounces)
  • 1 1/2 cups low-sodium beef broth
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1 pinch allspice
  • Salt and pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1 cup white rice, uncooked
  • Fresh parsley, chopped for garnish

Instructions

  1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it into crumbles, about 8-10 minutes.
  2. Step 2: Add the diced onion to the pot and sauté until softened, about 5 minutes.
  3. Step 3: Stir in the minced garlic and chopped cabbage.
  4. Step 4: Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Season with chili powder, paprika, dried oregano, dried thyme, allspice, salt, and pepper.
  5. Step 5: Bring the mixture to a simmer and cook until the cabbage is tender, about 25-35 minutes.
  6. Step 6: Add the Worcestershire sauce and uncooked white rice to the pot. Stir well, cover, and simmer until the rice is cooked and most of the liquid is absorbed, about 15-20 minutes.
  7. Step 7: Taste and adjust seasonings as needed. Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

  • For a vegetarian version, substitute the ground beef with cooked lentils or plant-based crumbles.
  • Add a pinch of red pepper flakes for extra heat.
  • Use brown rice instead of white rice, but increase the simmering time and add a little more broth as needed.
  • Leftovers taste great the next day and can be topped with a dollop of sour cream for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the mixture seems dry.

How to Serve

A close-up of a black pot filled with a mixture of cooked rice, browned ground meat, and large pieces of cooked cabbage. The rice is orange-tinted, likely from a tomato-based sauce, and mixed evenly with the meat and cabbage chunks, which are pale yellow with some translucent edges. Small bits of red and green vegetables are visible scattered throughout, adding color specks. A wooden spoon is resting inside the pot, partly buried in the food, with its handle extending out toward the bottom right corner. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, it’s a great make-ahead meal. Prepare it fully, then cool and refrigerate. Reheat thoroughly before serving.

Is it possible to freeze unstuffed cabbage rolls?

Absolutely. Cool completely then freeze in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Unstuffed Cabbage Rolls Recipe

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★★★★★

4.9 from 51 reviews

Unstuffed Cabbage Rolls is a comforting and hearty one-pot meal that captures all the flavors of traditional stuffed cabbage rolls without the fuss. Ground beef, tender cabbage, savory tomatoes, and aromatic spices come together with rice in a flavorful tomato-based sauce. This easy stovetop recipe offers a warm and wholesome dish perfect for a satisfying family dinner.

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale

Main Ingredients

  • 2 teaspoons olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small head cabbage, chopped into bite-sized pieces
  • 1 can diced tomatoes (14 1/2 ounces) with juice
  • 1 can tomato sauce (8 ounces)
  • 1 1/2 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup white rice, uncooked
  • Fresh parsley, chopped for garnish

Spices and Seasonings

  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1 pinch allspice
  • Salt and pepper, to taste

Instructions

  1. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the lean ground beef and cook until browned, breaking it into crumbles, which should take about 8-10 minutes. Then add the diced onion and sauté together until the onion is softened, about 5 more minutes.
  2. Add vegetables and liquids: Stir in the minced garlic and the chopped cabbage. Pour in the canned diced tomatoes with their juices, tomato sauce, and low-sodium beef broth. Mix well to combine all ingredients.
  3. Season the mixture: Add chili powder, paprika, dried oregano, dried thyme, a pinch of allspice, salt, and pepper to taste. Stir the seasonings evenly throughout the pot.
  4. Simmer the cabbage: Bring the mixture to a gentle simmer and let it cook uncovered until the cabbage becomes tender, about 25-35 minutes. Stir occasionally to prevent sticking.
  5. Add rice and Worcestershire sauce: After the cabbage is tender, stir in the Worcestershire sauce and uncooked white rice. Mix well, then cover the pot with a lid to allow the rice to cook and absorb most of the liquid. This will take about 15-20 minutes. Avoid lifting the lid too often to retain steam.
  6. Final touches and serve: Once the rice is cooked and the mixture has thickened, taste and adjust seasonings if necessary. Garnish with freshly chopped parsley. Serve immediately while hot for a comforting meal.

Notes

  • Use lean ground beef for a healthier version and to reduce excess fat.
  • Make sure to chop the cabbage into bite-sized pieces for even cooking.
  • If you prefer a spicier dish, increase the chili powder slightly.
  • For a vegetarian version, substitute ground beef with cooked lentils or textured vegetable protein and use vegetable broth instead of beef broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: unstuffed cabbage rolls, ground beef cabbage recipe, one pot dinner, easy cabbage recipes, comfort food, stovetop cabbage dish

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