Unstuffed Cabbage Rolls
These easy unstuffed cabbage rolls combine ground beef, tender cabbage and cooked rice in a savory tomato sauce for a 30-minute skillet version of classic cabbage rolls.
Servings: 4
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
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.
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
Calories: 707kcal | Carbohydrates: 92g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 795mg | Potassium: 1073mg | Fiber: 6g | Sugar: 10g | Vitamin A: 660IU | Vitamin C: 47mg | Calcium: 130mg | Iron: 5mg
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