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These unstuffed cabbage rolls have everything I love about classic cabbage rolls without having to stuff and roll all those individual cabbage leaves. Ground beef, tender cabbage and rice cook in a savory tomato sauce with garlic, paprika and a splash of apple cider vinegar. Everything comes together in one skillet in about 30 minutes, making this a much easier way to get those cozy cabbage roll flavors. I especially love this recipe when I have leftover rice in the fridge that needs using up.
Why You’ll Love It
Beef, tomatoes, cabbage and aromatic seasonings combine to make these delicious unstuffed cabbage rolls. This is a speedier and simpler version of cabbage rolls.
No rolling required: You get the beef, cabbage, rice and tomato flavors of cabbage rolls without boiling leaves, stuffing them and carefully rolling everything up.
A true one-pan dinner: Everything comes together in the same skillet, and using already-cooked rice makes it especially quick.
Perfect for leftover rice: This is one of my favorite ways to use rice from the fridge. Just stir it in at the end and give it enough time to heat through.
Also try my sheet pan gnocchi with sausage, creamy lemon pasta, gochujang chicken cabbage, and cowboy sliders.
Deconstructed Cabbage Rolls Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Green cabbage: I typically use green cabbage because it softens nicely while still keeping some texture. You’ll need about half a small head, or 4 to 5 Cups chopped.
Tomatoes: Crushed tomatoes and tomato sauce make the base of the skillet. I also like fire-roasted tomatoes here if I have them because they add a little extra depth.
Paprika: Sweet paprika keeps the flavor mellow, while smoked paprika adds a little smokiness. If you want some heat, add a pinch of cayenne along with the paprika.
Cooked rice: White or brown rice both work. This is a great place to use leftover rice because it only needs to be stirred in at the end and heated through.
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
Another meat: Ground pork or turkey can be used instead of beef. I prefer beef for that classic cabbage roll flavor, but a beef and pork mixture would also be delicious.
Make it saucier: Add a splash of beef broth if you prefer your cabbage rolls with plenty of tomato sauce.
Use another rice: White or brown rice both work well, so this is a good recipe for whatever cooked rice you already have.
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
Cut the cabbage fairly evenly: It doesn’t have to be perfect, but similarly sized pieces will soften at roughly the same rate. I like to keep them bite-sized rather than finely shredding the cabbage.
Cook the cabbage to your liking: I like it tender with a little texture left, but you can give it a few extra minutes under the lid if you prefer really soft cabbage.
Use leftover rice: Cold cooked rice is perfect here. Add it right at the end so it heats through without becoming overly soft in the tomato sauce.
Taste before adding sugar: Some canned tomatoes are noticeably more acidic than others. I only add a pinch of sugar if the finished sauce actually tastes like it needs it.
Season at the end: Canned tomatoes vary in saltiness, so taste the finished skillet before adding extra salt.
Inside Out Cabbage Rolls FAQs
Yes. Leftover rice is my favorite shortcut because it’s ready to stir in at the end. You can also chop the cabbage while the beef browns, or use pre-shredded cabbage when you’re really short on time. Having the rice already cooked makes this an easy 30-minute dinner.
Unstuffed Cabbage Rolls Recipe
Unstuffed Cabbage Rolls
Equipment
- Skillet Large with Lid
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 cook for 5 to 7 minutes, or until the cabbage is as tender as you like it. I prefer mine softened but with a little texture remaining.
- Stir in the rice and heat thoroughly. Serve garnished with freshly chopped parsley, if desired.
Notes
Cook the cabbage to your liking: I like it tender with a little texture left, but you can give it a few extra minutes under the lid if you prefer really soft cabbage.
Use leftover rice: Cold cooked rice is perfect here. Add it right at the end so it heats through without becoming overly soft in the tomato sauce.
Taste before adding sugar: Some canned tomatoes are noticeably more acidic than others. I only add a pinch of sugar if the finished sauce actually tastes like it needs it.
Season at the end: Canned tomatoes vary in saltiness, so taste the finished skillet before adding extra salt.
Nutrition
If you love cabbage rolls but rarely have time to make them, this skillet version is such a handy alternative. I especially like making it when there’s leftover rice in the fridge because most of the work is already done.
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!