One Pot Unstuffed Cabbage Rolls might sound fancy, but honestly, they’re the heroes of my lazy-weeknight playbook. Maybe you’ve had those days where you want all that hearty cabbage roll goodness, but you’re definitely not in the mood to futz around rolling up every single leaf. Yeah, me too – who has the patience? This recipe skips all that fussy rolling and stacks up big flavors in just one pot! Get your taste buds ready, because dinner just got way easier.
What Is an Unstuffed Cabbage Roll?
Okay, so here’s the quick scoop. Unstuffed cabbage rolls are basically a shortcut version of traditional cabbage rolls. Instead of rolling up rice, meat, and spices in cabbage leaves, you just throw everything together in the pot. It all cooks down to this crazy-tasty, comforting dish—with way less work.
Think of it like a stew or a deconstructed casserole. You still get all those homey flavors – beef, tomato, a little sweetness from the cabbage, and that pinch of dill or paprika if you want. My family thinks it tastes like something from a five-star restaurant (no joke, they always go for seconds and “forget” the green beans). If you grew up with stuffed cabbage, you’ll probably love this just as much—maybe more, since you don’t spend half your evening wrangling cabbage leaves.
Actually, the first time I made this, I almost felt like I was cheating. But then I realized… less effort, same flavor, way more smiles at the table. That’s not cheating, that’s just plain smart cooking.
“I’ve been making unstuffed cabbage rolls for months now. Even my pickiest eater loves it! It’s cozy, hearty, and somehow even better the next day.” — Sara P.
How to Make Unstuffed Cabbage Rolls
Alright, you ready? Here goes. Pretty simple, promise. Grab a big pot or Dutch oven and get things sizzling with ground beef (or turkey, if that’s your style). Brown it up real nice—don’t rush too much.
Next, in goes your onion and garlic, get them friendly with the beef. Cabbage next, chopped into pieces (I don’t aim for perfect squares, just whatever fits in my hand). Dump in some diced tomatoes and tomato sauce, and give it all a big ol’ stir.
Add cooked rice (or raw, but then you’ll want a bit more liquid), sprinkle in seasonings. Salt, pepper, a dash of smoked paprika if you’re feeling wild. Cover it up, let it bubble on low until the cabbage is perfectly tender—not too mushy, not crunchy. Stir every so often, taste, adjust things as you like.
You’re done. Seriously, you’ve just made One Pot Unstuffed Cabbage Rolls with about as much effort as whipping up spaghetti. And your house smells like Sunday dinner at grandma’s.
Unstuffed Cabbage Roll Ingredients
Now, let’s talk about what you actually need. Nothing mysterious or fancy (unless you wanna get wild with spices):
- Ground beef (or turkey, for lighter vibes)
- One small head of cabbage (roughly chopped)
- Cooked rice (white or brown both work—leftovers are perfect here)
- Onion (chopped, I don’t stress if the pieces are messy)
- Garlic (2-3 cloves, minced)
- Canned diced tomatoes
- Tomato sauce
- Salt and pepper (don’t be shy with the salt)
- Paprika or dill (totally optional, but nice for extra oomph)
- A splash of Worcestershire sauce (if you have it—otherwise, skip)
That’s pretty much all you need for amazing One Pot Unstuffed Cabbage Rolls. I always eyeball the amounts, to be honest. More meat? Sure. Less rice? Fine. It’s hard to mess up.
How to Store and Reheat
Okay, leftovers—this dish is seriously magical the next day. Cool it down, then scoop the leftovers into an airtight container. Pop it in the fridge. It’s good for up to three or four days (if it lasts that long).
To reheat: Just zap a bowl in the microwave until hot, or warm it gently in a pan with a splash of water. The flavors kind of get better after a night in the fridge. Sometimes I swear the spices multiply while you sleep.
Wanna freeze it? Go for it. Put it in a freezer bag or container and stash it away for up to two months. Thaw overnight in the fridge before reheating so it doesn’t get weird and watery.
Serving Suggestions
Alright, so you wanna dress up your One Pot Unstuffed Cabbage Rolls a bit? Here’s what I usually do when I want to look fancy:
- Spoon on a dollop of sour cream—seriously, it’s a game-changer.
- Sprinkle with fresh chopped parsley or dill if you have some sitting around.
- Slice a chunk of crusty bread to mop up the tomatoey goodness.
- Maybe, if you’re extra, add a side of simple green beans or a crunchy side salad.
I don’t always bother, but when company’s over, these little touches make it feel like a proper meal. My kids scrape the bowl clean, especially if there’s bread involved.
Common Questions
Can I make this vegetarian?
Yep! Just swap the beef for lentils or your favorite meatless crumbles. It’s just as cozy that way.
What type of rice works best?
I usually go with plain white rice, but brown rice and even cauliflower rice work fine if that’s your thing.
Can I prep this ahead of time?
Totally. Make it on Sunday and reheat for easy dinners all week.
What if I don’t have tomato sauce?
No biggie. Use extra diced tomatoes, maybe add a spoonful of ketchup for punch.
Can I use ground pork or chicken?
Of course! I say use what’s in the fridge—I’ve tried all sorts, and it’s never turned out bad.
Give This Tasty Shortcut a Try!
Honestly, if you love all the cozy flavors of cabbage rolls but can’t stand the hassle, you’ve gotta try One Pot Unstuffed Cabbage Rolls. It’s unfussy, super-satisfying, and nobody’s gonna miss the rolling part (trust me). In a hurry? Just throw it all together and call it a win. For another twist or a step-by-step, check out One Pot Unstuffed Cabbage Rolls – Family Fresh Meals or this tasty Unstuffed Cabbage Roll Recipe for inspiration. Happy dinner-making, and let me know how yours turns out…or if you add something wild!
One Pot Unstuffed Cabbage Rolls
Ingredients
Method
- Heat a big pot or Dutch oven over medium heat. Brown the ground beef or turkey until cooked through.
- Add the chopped onion and minced garlic to the pot, cooking until they become soft and fragrant.
- Stir in the chopped cabbage, diced tomatoes, and tomato sauce, mixing everything well.
- Add the cooked rice and season with salt, pepper, and paprika or dill to taste. Stir to combine.
- Cover the pot and simmer on low heat, stirring occasionally, until the cabbage is tender (about 20-25 minutes).
- Taste and adjust seasoning if necessary before serving.
