Unstuffed Cabbage Rolls Ready in 30 Minutes
This deconstructed version of the classic comfort food delivers all the savory, sweet, and tangy flavors of traditional stuffed cabbage rolls without the tedious blanching and rolling. A one-pan meal that comes together in just 30 minutes, it features tender cabbage, seasoned ground beef, and a rich tomato sauce for a deeply satisfying weeknight dinner.
Equipment
- Large, deep skillet or Dutch oven
- Wooden Spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Lid for the skillet or Dutch oven
Ingredients
- 1 lb Ground Beef 80/20
- 1 Medium Head Green Cabbage, chopped
- 1 Medium Yellow Onion, diced
- 3 Cloves Garlic, minced
- 1 Cup Beef Broth
- 1 Cup Cooked White Rice
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Smoked Paprika
- Salt, to taste
- Black Pepper, to taste
- Fresh parsley or dill, for garnish optional
Instructions
- Place a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until nicely browned, about 5-7 minutes. Leave about a tablespoon of fat in the pan.
- Add the diced onion to the pan and cook for 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the tomato sauce, diced tomatoes with their juices, and beef broth. Stir in the brown sugar, apple cider vinegar, and smoked paprika. Season generously with salt and black pepper. Bring the mixture to a lively simmer, scraping up any browned bits from the bottom of the pan.
- Add the chopped cabbage to the pot in large handfuls, stirring gently to coat it in the sauce. Cover the pot, reduce the heat to medium-low, and let it simmer for 12-15 minutes, stirring once halfway through, until the cabbage is tender but still has a slight bite.
- Gently fold in the cooked rice and let it heat through for about 2 minutes, allowing the rice to absorb some of the sauce. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
- Serve hot, garnished with fresh parsley or dill if desired.
Notes
For a low-carb version, substitute cauliflower rice for the white rice. To make it spicy, add 1/2 teaspoon of red pepper flakes with the onions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a cheesy finish, top the finished dish with shredded mozzarella or provolone, cover the pan for 2 minutes to melt.