Savory Unstuffed Cabbage Rolls

This hearty Unstuffed Cabbage Roll recipe lets you enjoy all the comforting flavors of traditional cabbage rolls without the hassle of rolling each leaf. It’s a clever onepot version that streamlines the process while delivering the same savory richness you love. Perfect for busy weeknights when you want something wholesome and flavorful without spending hours in the kitchen.

I first made this during a hectic week and was amazed at how quickly it came together. Now it’s a goto comfort meal that my whole family requests regularly.

Ingredients

• Ground beef: One pound with 85 percent lean for juicy, flavorful meat base
• Onion: One medium diced to build the aromatic foundation of the dish
• Garlic: Three cloves minced for that classic fragrant punch
• Cabbage: One medium head chopped into pieces that cook down nicely
• Diced tomatoes: One can with juice to keep the dish saucy and tangy
• Tomato sauce: One can to enrich the texture and deepen flavor
• Tomato paste: Two tablespoons for concentrated tomato essence
• White rice: One cup uncooked which absorbs flavors perfectly
• Beef broth: Two cups as the cooking liquid for richness
• Brown sugar: Two tablespoons to balance acidity and add subtle sweetness
• Worcestershire sauce: One tablespoon for umami depth
• Paprika: One teaspoon to add warmth and color
• Dried thyme: One teaspoon to provide herbal notes
• Bay leaves: Two for a subtle floral complexity
• Salt and pepper: To taste to enhance all the flavors
• Fresh parsley: Two tablespoons chopped for fresh garnish
• Notes: Choose fresh cabbage with firm leaves and a mild scent. Opt for good quality canned tomatoes with no added sugars. If you swap beef for turkey, aim for lean turkey to keep it moist.

Instructions

Step 1 Brown the Meat:

In a large Dutch oven or deep skillet heat over mediumhigh and add ground beef. Cook until the beef is fully browned with no pink remaining about five to seven minutes. Break the meat into small even pieces as it cooks for a consistent texture. If there is a lot of fat release drain most but leave a tablespoon for flavor.

Step 2 Add Aromatics:

Add the diced onions to the browned beef and cook until the onions turn translucent about three to four minutes stirring occasionally. Then add the minced garlic and cook for another thirty seconds until fragrant. This layering builds a savory base crucial for the dish.

Step 3 Incorporate Cabbage:

Add the chopped cabbage to the pot and mix gently with the meat mixture. Cook for about five minutes stirring occasionally until the cabbage wilts but still keeps some texture. The pot may seem full but the cabbage shrinks significantly as it cooks down.

Step 4 Add Remaining Ingredients:

Pour in the diced tomatoes with their juice, tomato sauce, tomato paste, uncooked rice, beef broth, brown sugar, Worcestershire sauce, paprika, thyme, bay leaves, salt, and pepper. Stir thoroughly to combine everything evenly.

Step 5 Simmer to Perfection:

Bring the whole mixture up to a boil and then reduce heat to low. Cover and let it simmer gently for 25 minutes until the rice is tender and the liquid is mostly absorbed. Stir once in a while to prevent sticking. Remove bay leaves before serving.

Step 6 Serve and Garnish:

Let the dish rest off the heat for about five minutes to allow flavors to meld fully. Spoon into bowls and sprinkle with fresh chopped parsley for a bright finish.

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My favorite ingredient here is the bay leaves. They add an almost magical layer of subtle aroma that transforms this onepot dish. I remember my grandmother always letting bay leaves simmer in her soups and stews, and it feels like passing that homey tradition along with this recipe.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to four days. For longer storage freeze in portioned freezersafe containers for up to three months. When reheating, do so gently on the stove with a splash of broth to keep the moisture intact. If freezing, try undercooking the rice slightly to avoid mushiness after reheating.

Ingredient Substitutions

Ground turkey or chicken can substitute beef for a leaner option without sacrificing flavor. Brown rice works well if you prefer more fiber and a nuttier taste though it needs slightly longer cooking time. Adding shredded carrots or bell peppers helps boost nutrients and provides additional texture contrast. For vegetarian versions use lentils and diced mushrooms to replace the meat component while maintaining richness.

Serving Suggestions

A dollop of sour cream or creamy Greek yogurt on top adds a lovely tang and cool contrast. Serve alongside a crisp green salad tossed with a light vinaigrette to balance the richness. Whole grain crusty bread is perfect for sopping up the flavorful sauce. Roasted or steamed green vegetables round out the meal beautifully.

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This unstuffed cabbage roll is a comforting onepot meal that comes together quickly. Serve with a dollop of sour cream and crusty bread for the perfect cozy dinner.

Frequently Asked Questions About Recipes

→ Can I prepare this dish in a slow cooker?

Yes, brown the beef and onions first, then combine all ingredients in the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until rice is tender.

→ Is this dish suitable for gluten-free diets?

It can be gluten-free if you use gluten-free Worcestershire sauce and verify that your broth contains no gluten ingredients.

→ How can the acidity be reduced in this meal?

Add a small amount (¼ tsp) of baking soda to soften the tomato acidity or increase the brown sugar slightly for balance.

→ Can pre-shredded cabbage be used instead of fresh?

Yes, a 16-ounce bag of coleslaw mix without dressing can replace fresh cabbage for quicker preparation without sacrificing texture.

→ What’s the best reheating method for leftovers?

Reheat gently in a covered skillet over medium-low heat with a splash of water or broth to keep the dish moist and tender.