Deconstructed dishes are a lot of fun to make, and this recipe turns a labor-intensive dish into an easy meal.
I love stuffed cabbage. It always brings back fond memories of my grandmother. She made the best sweet stuffed cabbage with raisins. I’ve made the dish twice in the last couple of decades, but it is so time-consuming that it’s hard to enjoy. It also makes me appreciate all the effort she put into it.
I was delighted when I came across this unstuffed cabbage rolls recipe. It condenses all the ingredients from the traditional dish into one pan for super-easy cleanup. There’s no boiling of the cabbage leaves, waiting for them to cool, or risking burning your hands while you stuff and roll them. There’s also no baking. Everything sautés and simmers on the stovetop.
But you still get that cabbage roll experience from this dish! The savory ground beef, the earthy cabbage, the acidic tomato sauce, the tender rice, and bold seasonings—all the flavors I grew up with come through, without all the work.
Although I’ll share my grandmother’s sweet version of this dish below, you can incorporate any flavors you like simply by swapping out the seasonings. Take this dish south of the border by subbing in eight ounces of salsa for the tomato sauce and replacing the thyme with some cumin. Add a few dashes of hot sauce or crushed red pepper flakes for a bit more heat. Whether it’s for a family get-together or a simple weekend meal, you’ll love this easy unstuffed cabbage roll recipe.
Grandma’s sweet unstuffed cabbage rolls
While I enjoy the occasional savory version of this dish, I also like to return to my roots and recreate the flavors that permeated my grandma’s sweeter version of stuffed cabbage. To do that, I begin by omitting the chili powder, oregano, thyme, and Worcestershire sauce. Paprika can stay because it’s my favorite spice—I like to use the sweet, smoked paprika I purchased on a recent trip to Spain.
A Vidalia onion works better than a yellow onion in this sweeter version. I also add a third to a half cup of coconut sugar when I add the broth and tomatoes. I don’t use regular sugar, but you can use light brown sugar. Because I love raisins, I add a hefty half cup of golden or black raisins when I add the rice. I skip the optional parsley garnish. Some people like to serve this with sour cream or plain Greek yogurt, but I love it just the way it is.
How do I store leftovers?
Allow leftover unstuffed cabbage rolls to cool slightly before storing, but do not leave them at room temp longer than 2 hours. Store leftovers in an airtight container in the refrigerator for up to 4 days. Once chilled, you can freeze them in freezer-safe containers or bags for up to 3 months. I like to freeze individual portions to pull out whenever I don’t feel like cooking. Thaw them overnight in the fridge and reheat in the microwave or on the stovetop until piping hot throughout.
Serving suggestions
This unstuffed cabbage rolls recipe makes a meal unto itself, but I like it paired with this Cauliflower Salad, a Jerusalem Salad, or a simple Tossed Salad. These Potato Rolls are perfect for sopping up all the delicious sauce. And this Crinkle Cake is the perfect dessert.
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 small head cabbage chopped into bite-sized pieces
- 1 can diced tomatoes (14 1/2 ounces) with juice
- 1 can tomato sauce (8 ounces)
- 1 1/2 cups low-sodium beef broth
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 pinch allspice
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 cup white rice uncooked
- Fresh parsley chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat oil over medium heat. Add the lean ground beef and cook until browned, breaking it into crumbles, about 8-10 minutes. Add the diced onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and chopped cabbage. Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Season with chili powder, paprika, dried oregano, dried thyme, allspice, salt, and pepper.
- Bring the mixture to a simmer and let it cook until the cabbage becomes tender, about 25-35 minutes.
- Add the Worcestershire sauce and uncooked white rice to the pot. Stir well and cover. Allow the mixture to simmer until the rice is cooked and has absorbed most of the liquid, about an additional 15-20 minutes.
- Taste and adjust seasonings if needed. Garnish with chopped fresh parsley. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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