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If you like traditional cabbage rolls, you might like this fun twist on the classic recipe: unstuffed cabbage rolls! In this one-pot low-carb cabbage rolls recipe, ground meat, rice, and cabbage are cooked in a savory tomato base. It’s a skillet version of classic stuffed cabbage rolls but instead of stuffing the cabbage leaves with the filling mixture, everything is cooked together in one skillet. This tasty dish comes together in just half an hour, so if you’re looking for something quick and simple for a weeknight dinner this one checks all the boxes.
Beef, tomatoes, cabbage and aromatic seasonings combine to make these delicious unstuffed cabbage rolls. This is a speedier and simpler version of cabbage rolls.
Other 30-minute dinner recipes you might enjoy include sheet pan gnocchi with sausage, creamy lemon pasta, and cowboy sliders.
Why You’ll Love It
Super-easy: This is such a simple and straightforward recipe. Simply cook everything in a skillet or Dutch oven and serve!
Hearty and tasty: The combination of meat, vegetables, rice, and spices gives this dish all the flavor appeal you’d hope for and it’s also a filling, satisfying choice.
Use up leftover rice: If you have leftover rice, this is a great recipe to make with it. Simply add the rice at the end of the cooking time and warm it through.
Deconstructed Cabbage Rolls Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Green cabbage: You need about half a small head of shredded cabbage. I typically use green cabbage but you can use any kind.
Ground beef: Lean ground beef is good, or you can use regular.
Tomatoes: The recipe has canned tomatoes as well as tomato sauce for flavor. Fire roasted tomatoes are tasty when making unstuffed cabbage rolls.
Garlic: Add extra if you love it!
Paprika: Take your pick from sweet or smoked paprika. For a spicy result, swap the paprika for cayenne pepper.
Cooked rice: Use brown or white rice. Since it’s leftover rice, you don’t have to worry about different cooking times.
How to Make One Pot Skillet Cabbage Rolls
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the beef: Season the beef and cook in oil in a skillet (I love this one!) until completely browned.
Add veggies and seasonings: Add the onions and cook for a few minutes and then add the garlic, paprika, tomato sauce and canned diced tomatoes, and vinegar. Add the chopped cabbage and cook until tender.
The finishing touches: Stir in the rice and cook until it’s heated through, then serve this delicious recipe garnished with fresh parsley.
Substitutions and Variations
A different grain: You can use brown rice or white rice or even another grain like spelt, freekeh or barley. Anything that’s left over or cooked will work.
Keto variation: Swap the cooked rice for cauliflower rice.
Another meat: Ground turkey, chicken, pork, or a combination of ground meats can be used in place of the ground beef.
Vegetarian version: Use your preferred vegetarian protein instead of the ground beef.
A saucier version: Add a splash of beef broth if you want more sauce.
Serving Suggestions
Appetizers: Enjoy some pizza bagel bites before the main course.
Side dishes: You don’t have to serve sides with this as it’s a complete meal, but if you want to, perhaps something like parmesan carrots or polenta fries would be good.
Desserts: Spoil everyone with this creme brulee cheesecake or whip up some coffee cake cookies.
How to Store Unstuffed Cabbage Rolls
Store: Leftovers will keep for up to 3 days in a covered container in the refrigerator.
Freeze: You can freeze unstuffed cabbage rolls for up to 3 months.
Thaw: Defrost overnight in the fridge.
Reheat: Either reheat these easy unstuffed cabbage rolls in a skillet on the stove or in the microwave.
Top Tips
No rice? You can omit the rice and serve your unstuffed cabbage rolls over egg noodles instead.
Boost the flavor: A good splash of Worcestershire sauce tastes good in this recipe.
Counter the acidity: A pinch of white or brown sugar offsets the acidity of the canned tomatoes (some brands are more acidic than others so taste first).
Inside Out Cabbage Rolls FAQs
First of all, plan a day ahead so you can cook a batch of rice (or, if you’re making rice anyway, make a double batch). Another idea is to use instant rice or minute rice. Cut the onion while the pan preheats and chop the cabbage while the ground beef cooks to save those precious minutes on a busy weeknight.
This depends on the canned tomatoes to an extent. Some brands are saltier than others, so the best thing to do is add a little, stir and taste, and add more if needed. That’s certainly easier than adding too much!
It’s a good source of various vitamins and minerals. Cabbage is a great source of Vitamins C and K as well as fiber. And then you also have nutrients in the onion and tomatoes, while the beef gives you protein and the rice gives you energy. If you want to reduce the carbs, simply substitute cauliflower rice for the white or brown rice and this becomes keto-friendly.
Unstuffed Cabbage Rolls Recipe
Unstuffed Cabbage Rolls
Ingredients
- 2 Tablespoons vegetable oil
- 1 Pound ground beef, lean
- ½ Teaspoon salt
- ¼ Teaspoon black pepper, freshly ground
- 1 yellow onion, chopped
- 3 Cloves garlic, minced
- 1 Tablespoon paprika, sweet or smoked
- 15 Ounces crushed tomatoes, canned
- 8 Ounces tomato sauce
- 1 Tablespoon apple cider vinegar
- 4 to 5 Cups green cabbage, chopped, about ½ a small head
- 2 Cups rice, cooked
Instructions
- In a large skillet with a well-fitting lid, heat the vegetable oil over a medium heat until it shimmers. Add the ground beef and season it with salt and pepper. Cook, breaking the ground beef into smaller pieces, until no pink color remains, 5 to 7 minutes.
- Stir the onions into the pan and sauté for 3 to 4 minutes, until softened.
- Stir in the garlic, paprika, crushed tomatoes, tomato sauce, and vinegar. Once the sauce is bubbling, add the cabbage and stir well. Cover, reduce the heat to low, and let cook for 5 to 7 minutes until the cabbage is tender-crisp.
- Stir in the rice and heat thoroughly. Serve garnished with freshly chopped parsley, if desired.
Notes
Boost the flavor: A good splash of Worcestershire sauce tastes good in this recipe.
Counter the acidity: A pinch of white or brown sugar offsets the acidity of the canned tomatoes (some brands are more acidic than others so taste first).
Nutrition
If you love cabbage rolls you won’t want to miss out on this easy unstuffed cabbage rolls recipe. It’s so quick and simple to make and is a great option for those busy weeknights. This one pot dish might very well end up as a new family favorite! It’s brimming with incredible flavors and once you discover how to make unstuffed cabbage rolls you’ll want to make this all the time.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The unstuffed cabbage rolls were a quick and delicious weeknight meal. Super simple and tasty!
I make cabbage rolls all the time, but love this idea. A filling and nutritious meal for the family, so it is a win!