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Image of easy unstuffed cabbage rolls recipe served in a bowl with ground beef and rice.

Unstuffed Cabbage Rolls

A simplified, one-pot version of classic cabbage rolls featuring tender cabbage, savory beef, and a rich tomato sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (or ground turkey) Use ground turkey for a leaner option.
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 small to medium green cabbage, chopped into bite-size pieces Cut small for easier eating.
  • 1 cup uncooked rice White rice is classic, but brown rice can be used (add extra cooking time).
  • 1 can diced tomatoes (about 14.5 oz)
  • 1 can tomato sauce (about 15 oz)
  • 2-3 cups broth or water Start with 2 cups, add more if needed.
  • 1-2 tablespoons brown sugar or honey Optional, helps balance the acidity of tomatoes.
  • 1 teaspoon salt Add more to taste.
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika Optional, but recommended.
  • 1 tablespoon Worcestershire sauce Optional for added depth.
  • to taste olive oil Use if the meat is very lean.

Method
 

Preparation
  1. In a large pot over medium heat, cook the ground beef and onion until the meat is browned. Drain extra grease if necessary.
  2. Add garlic and stir for about 30 seconds.
  3. Add chopped cabbage and stir for 2 to 3 minutes until it begins to wilt.
  4. Stir in diced tomatoes, tomato sauce, broth, salt, pepper, paprika, and brown sugar (if using). Bring it to a gentle simmer.
  5. Stir in the uncooked rice. Cover with a lid and lower the heat to maintain a steady simmer. Cook for about 20 to 25 minutes, stirring occasionally.
  6. Check the rice. If tender, it's done. If the pot looks dry, add a splash more broth or water and continue cooking as needed.

Notes

To make leftovers easy, store in an airtight container in the fridge for up to 4 days or freeze individual portions for up to 3 months. Reheat with a splash of water or broth.