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unstuffed cabbage roll skillet

unstuffed cabbage roll skillet
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This Unstuffed Cabbage Roll Skillet recipe is a weeknight warrior, offering all the hearty comfort and savory flavors of classic cabbage rolls without the tedious rolling and lengthy baking. It's a deconstructed and simplified version, perfect for busy parents, delivering big on flavor and nutrition in one convenient skillet. Packed with lean protein, tender cabbage, and a rich tomato sauce, it's a nourishing, delicious meal that comes together quickly and is sure to be a family favorite.

Ingredients

Scale

1 tablespoon Olive Oil
1 pound Ground Beef (or preferred ground meat)
1 medium Onio
3 cloves Garlic
1 large head Green Cabbage (approx. 2 lbs)
1 (28-ounce) can Diced Tomatoes
1 (15-ounce) can Tomato Sauce
1/2 cup Uncooked White Rice
1 cup Beef Broth
2 tablespoons Brown Sugar (or sweetener)
1 tablespoon Worcestershire Sauce
1 teaspoon Smoked Paprika
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Fresh Parsley (Chopped, for garnish)
Sour Cream or Greek Yogurt (For serving)

Instructions

  1. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until it’s thoroughly browned, about 5-7 minutes. Drain any excess fat, then transfer the cooked meat to a separate plate
  2. Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant
  3. Add the chopped cabbage to the skillet. It might seem like a lot, but it will wilt down significantly. Cook the cabbage, stirring frequently, for 8-10 minutes, or until it starts to tenderize and reduce in volume
  4. Return the browned ground beef to the skillet with the cabbage mixture. Stir in the diced tomatoes (undrained), tomato sauce, uncooked white rice, beef broth, brown sugar, Worcestershire sauce, salt, and black pepper. Stir everything well to combine, ensuring the rice is distributed evenly throughout
  5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking and ensure even cooking. If your skillet isn't oven-safe, transfer to a Dutch oven or oven-safe pot
  6. Once the rice is cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the sauce to thicken slightly. Finally, garnish with fresh parsley if desired, and serve warm

Notes

Use a large skillet (10-12 inches) with high sides to prevent overcrowding and ensure even cooking.

Chop cabbage evenly into 1-inch pieces so it cooks at the same rate.

Drain any excess fat from the ground beef after browning to prevent a greasy dish.

Taste the sauce before covering to simmer and adjust seasonings (salt, pepper, brown sugar) to your preference.

Don't skip the 5-minute resting step after cooking; it allows rice to fully absorb liquid and flavors to meld.

Serve with a dollop of sour cream or Greek yogurt for added tanginess and creaminess.

Easily substitute ground beef with ground turkey, chicken, pork, or a plant-based alternative. For a vegetarian option, use cooked lentils or a plant-based ground meat substitute and vegetable broth.

Brown rice can be used, but requires longer cooking time (add 15-20 minutes) and possibly more liquid (start with an extra 1/2 cup). For low-carb, use riced cauliflower, adding it in the last 10 minutes of cooking.

To prevent wateriness, ensure beef fat is drained, cabbage is cooked down sufficiently, and the skillet is tightly covered during simmering.

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat on the stovetop with a splash of broth or water, or in the microwave.

Nutrition

Find it online: https://fabiloustaste.com/unstuffed-cabbage-roll-skillet/