Unstuffed Cabbage Roll Skillet


All the classic flavors of traditional cabbage rolls, but without the tedious rolling and layering. It’s easy, delicious, and perfect for a cozy weeknight dinner.

🥬 Unstuffed Cabbage Roll Skillet

Ingredients (Serves 6)

  • 1 lb ground beef (or use half beef, half pork for richer flavor)

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 small head of green cabbage (about 6–7 cups chopped)

  • 1 (15 oz) can tomato sauce

  • 1 (14.5 oz) can diced tomatoes, with juice

  • 2 tablespoons tomato paste

  • ½ cup beef broth or water

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon brown sugar (optional, balances acidity)

  • 1 cup cooked white rice (or brown rice/quinoa, optional for heartier version)

  • 1 tablespoon olive oil (if beef is very lean)

  • Fresh parsley (for garnish)

Instructions

  1. Cook the meat and aromatics:

    • In a large skillet or Dutch oven over medium-high heat, brown the ground beef until no longer pink (about 5–6 minutes).

    • Drain excess fat if needed.

    • Add the onion and garlic; cook for another 2–3 minutes until fragrant and soft.

  2. Add the cabbage:

    • Stir in the chopped cabbage and cook until it begins to soften, about 5 minutes.

    • You may need to add it in batches depending on skillet size — it will shrink down as it cooks.

  3. Add the sauce ingredients:

    • Stir in tomato sauce, diced tomatoes, tomato paste, beef broth, paprika, oregano, salt, pepper, and brown sugar (if using).

    • Mix well, scraping up any browned bits from the bottom of the pan.

  4. Simmer:

    • Bring to a gentle simmer, then reduce heat to medium-low.

    • Cover and cook for 20–25 minutes, stirring occasionally, until the cabbage is tender and the sauce thickens.

  5. Add rice:

    • Stir in cooked rice and simmer for another 5 minutes, uncovered, to let the flavors meld together.

    • Taste and adjust seasoning with salt or pepper as needed.

  6. Serve:

    • Spoon into bowls and garnish with chopped parsley.

    • Optional: top with a little sour cream or shredded cheese for extra richness.

💡 Tips & Variations

  • Low-carb version: Skip the rice or substitute with riced cauliflower.

  • Spicy kick: Add ½ teaspoon of crushed red pepper flakes or a dash of hot sauce.

  • Slow cooker version: Combine all ingredients (except rice) and cook on Low for 6–7 hours or High for 3–4 hours. Stir in cooked rice just before serving.

  • Freezer-friendly: Cool completely, then freeze in portions for up to 3 months.

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