If you love cabbage rolls and enjoy the comforting taste of traditional cabbage rolls, but don’t have the time or patience to roll them yourself, then this easy recipe for unstuffed cabbage rolls is for you. Prepared in one pot, you can enjoy the same delicious flavors without any hassle. These unstuffed rolls are healthy and perfect for a hearty dinner!
These easy to make unstuffed cabbage rolls are a delicious and healthy option — We brown the seasoned meat and onions, then cook the rice separately in tomato broth. We add the shredded cabbage and cook until tender, then combine everything. These unstuffed rolls offer a simple yet delicious twist, making them a great choice for a quick dinner.
Ingredients
Yield: 4 to 6 Servings
- Garlic & Onion – You’ll need about 6 cloves of garlic and one onion (any color works)
- Green Cabbage – Use one medium head. You need about 6 packed cups once it’s shredded.
- Lean Ground Beef – 1 lb. of lean beef so the dish isn’t too fatty (You can use ground turkey)
- Olive Oil – Used for sautéing the veggies and toasting the rice.
- Long Grain White Rice – This variety holds its texture well without getting mushy.
- Low Sodium Chicken Broth
- Tomato Sauce
- Seasonings – A mix of smoked paprika (or regular), Italian seasoning, kosher salt, and pepper.
- Worcestershire Sauce & Apple Cider Vinegar
- Brown Sugar – A tablespoon of brown sugar will help if you like your cabbage rolls sweeter (optional)
- Chopped fresh herbs – chives or parsley (optional)
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Step-by-Step Instructions
Step 1: Finely chop 6 cloves of garlic and 1 onion. Remove and discard any dirty or damaged outer leaves from a head of green cabbage. Remove and discard the core from the bottom of the cabbage. Cut the cabbage in half and place each half on a cutting board with the flat side down so it doesn’t roll while you’re cutting. Chop the cabbage with a knife. Continue until you have chopped 6 cups of cabbage.
Step 2: Place a large skillet on the stove and heat it over medium heat. Add two tablespoons of olive oil to the skillet. Once the oil is hot, add the chopped garlic and onion and sauté for 5 minutes, stirring frequently, until they smell great and soften up.
Step 3: Add the ground beef to the pan, along with half a teaspoon each of salt and pepper. Sauté the ground beef for 6 minutes, or until cooked through, breaking it up with a flat spoon during cooking.
Step 4: Add 1 teaspoon each of smoked paprika (or regular paprika) and Italian seasoning to the minced meat and stir until combined.
Step 5: Heat a separate covered skillet (or pot) over medium heat and add a tablespoon of olive oil. Once the oil is hot, add a cup of long-grain white rice to the skillet. Stir-fry the rice for 1 to 2 minutes, stirring continuously until it is completely coated in oil. This helps to toast the rice and gives it a nice nutty flavor.
Step 6: Pour the low-sodium chicken broth and tomato sauce into the pan and stir until combined. Bring to a boil, then reduce the heat to low, cover, and simmer for 16-18 minutes, stirring every 2 minutes or so to prevent sticking. Remove the rice from the heat when it is cooked (al dente) and has absorbed all the liquid.
Step 7: Once the ground beef is fully cooked, add 6 packed cups of shredded cabbage along with ½ teaspoon each of kosher salt and pepper to the pan (it will look like a mountain of cabbage, but the cabbage shrinks considerably during cooking). Stir-fry the cabbage mixture for 6 to 8 minutes, stirring occasionally. Continue stirring until the cabbage softens slightly and is well combined with the ground beef.
Step 8: Add a tablespoon of Worcestershire sauce and a tablespoon of apple cider vinegar to the pan, and stir well until thoroughly combined. You can optionally add a tablespoon of brown sugar if you prefer your dish sweeter.
Step 9: Transfer the cooked rice to the pan containing the ground beef and cabbage mixture. Stir all the ingredients well until thoroughly combined. You can add a tablespoon or two of chicken broth to thin the mixture if needed. Garnish the dish with your choice of fresh herbs, such as chives or parsley.
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Why You’ll Love this Recipe
You’ll love this recipe because it’s inspired by the popular “Egg Pot Rolls” dish from years ago. Instead of stuffing or rolling them, the ingredients are fried in a pan and then mixed together. These unstuffed cabbage rolls are a perfect, quick, and delicious weekday meal. No need for a filling or a side dish — It’s a complete meal!
I’d love to hear your opinion on this easy dinner! Please leave a comment below telling me about your experience and how it tasted.
Unstuffed Cabbage Rolls
This easy recipe for unstuffed cabbage rolls provides you with a healthy and delicious dish! It's a pan-filled dish with tender beef, rice, and cabbage in a rich tomato sauce.
Ingredients
- 6 cloves garlic
- 1 onion (any color)
- 6 packed cups green cabbage, shredded
- 1 lb. lean ground beef
- 3 tablespoons olive oil, split
- 1 cup long-grain white rice
- 1 ¼ cups low-sodium chicken broth
- 1 ¼ cups tomato sauce
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt, split
- 1 teaspoon pepper, split
- Chives or Parsley for garnish (optional)
- 1 tablespoon brown sugar (optional)
Instructions
- Finely chop 6 cloves of garlic and 1 onion. Remove and discard any dirty or damaged outer leaves from a head of green cabbage. Remove and discard the core from the bottom of the cabbage. Cut the cabbage in half and place each half on a cutting board with the flat side down so it doesn’t roll while you’re cutting. Chop the cabbage with a knife. Continue until you have chopped 6 cups of cabbage.
- Place a large skillet on the stove and heat it over medium heat. Add two tablespoons of olive oil to the skillet. Once the oil is hot, add the chopped garlic and onion and sauté for 5 minutes, stirring frequently, until they smell great and soften up.
- Add the ground beef to the pan, along with half a teaspoon each of salt and pepper. Sauté the ground beef for 6 minutes, or until cooked through, breaking it up with a flat spoon during cooking.
- Add 1 teaspoon each of smoked paprika (or regular paprika) and Italian seasoning to the minced meat and stir until combined.
- Heat a separate covered skillet (Or pot) over medium heat and add a tablespoon of olive oil. Once the oil is hot, add a cup of long-grain white rice to the skillet. Stir-fry the rice for 1 to 2 minutes, stirring continuously until it is completely coated in oil. This helps to toast the rice and gives it a nice nutty flavor.
- Pour the low-sodium chicken broth and tomato sauce into the pan and stir until combined. Bring to a boil, then reduce the heat to low, cover, and simmer for 16-18 minutes, stirring every 2 minutes or so to prevent sticking. Remove the rice from the heat when it is cooked (al dente) and has absorbed all the liquid.
- Once the ground beef is fully cooked, add 6 packed cups of shredded cabbage along with 1/2 teaspoon each of kosher salt and pepper to the pan (it will look like a mountain of cabbage, but the cabbage shrinks considerably during cooking). Stir-fry the cabbage mixture for 6 to 8 minutes, stirring occasionally. Continue stirring until the cabbage softens slightly and is well combined with the ground beef.
- Add a tablespoon of Worcestershire sauce and a tablespoon of apple cider vinegar to the pan, and stir well until thoroughly combined. You can optionally add a tablespoon of brown sugar if you prefer your dish sweeter.
- Transfer the cooked rice to the pan containing the ground beef and cabbage mixture. Stir all the ingredients well until thoroughly combined. You can add a tablespoon or two of chicken broth to thin the mixture if needed. Garnish the dish with your choice of fresh herbs, such as chives or parsley.
Notes
- Cabbage – Napa or Savoy cabbage works too, though they will be less crunchy than green cabbage.
- Turkey – You can use ground turkey instead of beef for a lighter version.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 206Total Fat 10gSaturated Fat 2gUnsaturated Fat 8gCholesterol 14mgSodium 764mgCarbohydrates 25gFiber 3gSugar 7gProtein 7g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.