These Unstuffed Cabbage Rolls take a classic recipe and streamline it, so you can get the same great flavors in a quicker, easier, one-pot format — ready in just 1 hour.
You’ll love this recipe if you like these Reuben Bowls and Stuffed Bell Pepper Casserole.
You’ll start by browning the ground beef and onions, then add the remaining ingredients like cabbage, rice, and seasonings. Everything simmers together in one pot, making it an easy cleanup meal as well.
If you have leftovers, they store really well in the refrigerator or freezer. Eat them cold or reheat them on the stovetop or in the microwave.
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💛 Why you’ll love this recipe
- Easy one-pot meal.
- Perfect for leftovers — stores well in the fridge for easy reheating.
- Uses common ingredients you may already have on hand.
- Ready in 1 hour.
- Family-friendly.
➡️ Ingredients
⏲ How to make this unstuffed cabbage rolls recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Heat Oil: Heat olive oil in a large pot or Dutch oven on the stovetop over medium heat.
- Cook Onion: Add the chopped onion and cook until soft, about 5 minutes.
- Brown Beef: Add the ground beef to the pot. Cook until it’s browned, which should take about 5 minutes, breaking it up with a spoon as it cooks.
- Season Beef: Stir in salt, pepper, minced garlic, and tomato paste. Cook for an additional 1 minute.
- Add Rice and Tomatoes: Add uncooked white rice and diced tomatoes with their juice. Stir well.
- Add Broth and Cabbage: Pour in the beef broth and add the chopped cabbage, then stir to combine.
- Season and Simmer: Add the Worcestershire sauce, paprika, thyme, oregano, and red pepper flakes, then stir well.
- Simmer Until Rice Is Done: Bring the mixture to a boil. Reduce the stovetop heat to low, cover with a lid, and simmer until the rice is cooked and the cabbage is tender, which should take about 30 minutes.
- Serve: Taste and adjust the seasoning as desired. Garnish with fresh parsley, then serve.
👉 Ingredient substitution suggestions
- Ground Beef: Swap with ground turkey or ground chicken for a leaner option.
- Beef Broth: You can use chicken broth or vegetable broth instead.
- White Rice: Try brown rice or even quinoa for a different texture. Or, to reduce the carb content and make the recipe grain-free, use cauliflower rice.
- Tomato Paste: Tomato sauce or crushed tomatoes can be used, but reduce the broth slightly.
- Worcestershire Sauce: Soy sauce or tamari can work in a pinch.
✨ Variations
- Spicy: Add diced jalapeño, a pinch of ground cayenne pepper, or extra red pepper flakes for a kick.
- Cheesy: Stir in shredded cheddar or shredded mozzarella before serving.
〰️ How to serve
- Toppings — Sour cream or Greek yogurt.
- Side Dishes — Mashed potatoes or a simple green salad.
- Bread — Buttered rolls, crusty bread, or garlic bread.
- Soup — Chicken corn soup or vegetable soup.
💬 FAQs
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Or, freeze for up to 3 months; thaw overnight before reheating. Reheat in a skillet over medium heat or in the microwave in 30-second increments until warmed through.
Can this be made in a slow cooker?
Yes, brown the ground beef and onions on the stovetop first, then transfer all the ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender and the flavors have melded together.
📚 More easy dinner recipes
- Easy Tuna Noodle Casserole
- Reuben Bowls
- Creamy Spinach Chicken Bake
- Shake and Bake Pork Chops
- Twice Baked Potato Casserole
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Unstuffed Cabbage Rolls
Ingredients
- 1 Tablespoon olive oil
- 1 medium-sized yellow onion, chopped
- 1 pound ground beef
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons tomato paste
- 2 cloves garlic, minced
- 1 cup uncooked white rice
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 1 medium-sized head green cabbage, chopped
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes, (optional)
Optional Garnish:
- 2 Tablespoons chopped fresh parsley
Instructions
- Heat Oil: Heat olive oil in a large pot or Dutch oven on the stovetop over medium heat.
- Cook Onion: Add chopped onion. Cook until onion is soft, about 5 minutes.
- Brown Beef: Add ground beef to pot. Cook until browned, which should take about 5 minutes, breaking it up with a spoon as it cooks.
- Season Beef: Stir in salt, pepper, minced garlic, and tomato paste. Cook for additional 1 minute.
- Add Rice and Tomatoes: Add uncooked white rice and diced tomatoes with their juice. Stir well.
- Add Broth and Cabbage: Pour in beef broth and add chopped cabbage. Stir to combine.
- Season and Simmer: Add Worcestershire sauce, paprika, thyme, oregano, and red pepper flakes. Stir well.
- Simmer Until Rice Is Done: Bring mixture to a boil. Reduce heat to low, cover with a lid, and simmer until rice is cooked and cabbage is tender, about 30 minutes.
- Serve: Taste and adjust seasoning as desired. Garnish with fresh parsley, then serve.
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