All the classic flavors without the tedious rolling One-pot meal for easy cleanup Hearty, comforting, and family-friendly Budget-friendly ingredients Perfect for meal prep and leftovers Freezer-friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef green cabbage, chopped onion, diced garlic, minced uncooked white rice crushed tomatoes tomato sauce beef broth olive oil paprika dried thyme salt black pepper bay leaf (optional)
Directions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Stir in diced onion and cook until softened, about 3–4 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in chopped cabbage and cook for 5–7 minutes until it begins to soften.
Add uncooked rice, crushed tomatoes, tomato sauce, and beef broth.
Season with paprika, thyme, salt, pepper, and add a bay leaf if using.
Stir well, bring to a gentle simmer, then reduce heat to low.
Cover and cook for 20–25 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
Remove the bay leaf, taste, and adjust seasoning if needed.
Let rest for 5 minutes before serving.
Servings and timing
Servings: 6 servings
Prep time: 15 minutes Cook time: 30 minutes Total time: Approximately 45 minutes
Variations
Use ground turkey or chicken instead of beef. Substitute brown rice, adjusting cooking time as needed. Add diced bell peppers for extra flavor and color. Stir in a splash of Worcestershire sauce for depth. Top with shredded mozzarella or cheddar cheese before serving. Make it low-carb by replacing rice with cauliflower rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium-low heat, adding a splash of broth if needed to loosen the mixture. Microwave individual portions in 1-minute intervals until heated through.
This dish freezes well. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What’s the difference between stuffed and unstuffed cabbage rolls?
Traditional cabbage rolls are filled and rolled inside whole cabbage leaves, while this version cooks everything together in one pan.
Can I use pre-cooked rice?
Yes, reduce the broth slightly and add the cooked rice toward the end of cooking.
Do I need to blanch the cabbage first?
No, the cabbage softens as it cooks in the skillet.
Can I make this in a slow cooker?
Yes, brown the meat first, then add all ingredients to the slow cooker and cook on low for 4–5 hours.
How do I keep the rice from sticking?
Stir occasionally and ensure there is enough liquid during cooking.
Can I make this vegetarian?
Yes, substitute ground beef with lentils or a plant-based meat alternative and use vegetable broth.
Is this recipe gluten-free?
Yes, as long as all packaged ingredients used are certified gluten-free.
Can I add more vegetables?
Absolutely. Carrots, zucchini, or mushrooms work well.
What kind of cabbage works best?
Green cabbage is traditional and holds up well during cooking.
Can I make it spicy?
Add red pepper flakes or a pinch of cayenne for heat.
Conclusion
Easy Unstuffed Cabbage Rolls are a comforting, hearty meal that delivers classic flavor with half the effort. With tender cabbage, savory beef, and rich tomato sauce all cooked in one pot, this simple recipe is perfect for busy nights and satisfying family dinners.
These Easy Unstuffed Cabbage Rolls deliver all the comforting flavors of classic stuffed cabbage rolls without the extra work. Tender cabbage, seasoned ground beef, rice, and rich tomato sauce simmer together in one hearty skillet meal. This simple one-pot cabbage roll recipe is perfect for busy weeknights, meal prep, and freezer-friendly family dinners.
Ingredients
1 pound ground beef
1 small head green cabbage, chopped (about 6 cups)
1 medium onion, diced
3 cloves garlic, minced
1 cup uncooked white rice
1 (14.5 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 ½ cups beef broth
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 bay leaf (optional)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Stir in diced onion and cook for 3–4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in chopped cabbage and cook for 5–7 minutes until it begins to soften.
Add uncooked rice, crushed tomatoes, tomato sauce, and beef broth.
Season with paprika, thyme, salt, pepper, and bay leaf if using.
Stir well and bring to a gentle simmer. Reduce heat to low.
Cover and cook for 20–25 minutes, stirring occasionally, until rice is tender and cabbage is soft.
Remove bay leaf, taste, and adjust seasoning if needed.
Let rest for 5 minutes before serving.
Notes
Substitute ground turkey or chicken for a lighter option.Use brown rice but increase cooking time and liquid slightly.Add diced bell peppers or carrots for extra vegetables.Stir in a splash of Worcestershire sauce for added depth.For a cheesy version, top with shredded mozzarella or cheddar before serving.Replace rice with cauliflower rice for a low-carb variation (reduce broth accordingly).
