Unstuffed Cabbage Rolls

A green pot filled with deconstructed cabbage rolls—a cooked dish containing ground meat, shredded cabbage, rice, and herbs.

5 from 5 votes

Unstuffed Cabbage Rolls

Beef, tomatoes, cabbage and aromatic seasonings combine to make these delicious unstuffed cabbage rolls. This is a speedier and simpler version of traditional cabbage rolls.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Eastern European

Keyword: beef, one pot

Servings:

Author: Bella Bucchiotti

Equipment

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

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).

Nutrition

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