Unstuffed Cabbage Rolls

Ground beef, onion, cabbage, and uncooked white rice simmered in one pot with beef broth, diced tomatoes, garlic, Worcestershire, paprika, thyme, and oregano until the rice is cooked and the cabbage is tender. About 1 hour start to finish. Serves 6.

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: American

Keyword: cabbage bowls, stuffed cabbage rolls in a bowl, unstuffed cabbage rolls

Servings: servings

Calories: 320kcal

Author: Sara Nelson

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 1 more minute, until the garlic is fragrant.
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.

Video

Notes

Slow Cooker Instructions: 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.

Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer Storage: Freeze for up to 3 months. Thaw overnight before reheating.

Reheating Instructions: Reheat in a skillet over medium heat or in the microwave in 30-second increments until warmed through.

Nutrition