Bowl of unstuffed cabbage rolls with rice and tomato sauce.

Unstuffed Cabbage Rolls

ByNaya Lucas
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Why make this recipe

Unstuffed Cabbage Rolls are a fantastic way to enjoy the flavors of classic stuffed cabbage rolls without all the hassle. This recipe is quick, easy, and packed with flavor. It is also a great one-pot meal that brings comfort and nourishment to the table. Plus, it’s a simple way to incorporate more vegetables into your diet while still satisfying your hunger.

How to make Unstuffed Cabbage Rolls

Ingredients

  • 1 lb ground beef or turkey
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup cooked rice
  • 1 head green cabbage, chopped
  • 1 teaspoon paprika
  • Salt and pepper to taste

Directions

  1. In a large skillet or pan, brown the ground beef or turkey over medium heat, breaking it apart as it cooks.
  2. Add the chopped onion and minced garlic, cooking until the onion is translucent.
  3. Stir in the diced tomatoes and tomato sauce, and bring to a simmer.
  4. Add the cooked rice and chopped cabbage, then season with paprika, salt, and pepper.
  5. Cover the pan and cook for about 15-20 minutes, stirring occasionally, until the cabbage is tender.
  6. Serve hot and enjoy!

How to serve Unstuffed Cabbage Rolls

Serve Unstuffed Cabbage Rolls straight from the pan. They pair well with a dollop of sour cream or a sprinkle of fresh herbs, such as parsley or dill. You can also serve this dish with crusty bread or a light salad for a complete meal.

How to store Unstuffed Cabbage Rolls

To store leftovers, let the dish cool completely. Then, transfer it to an airtight container. You can keep it in the fridge for up to 3-4 days. If you want to store it for longer, you can freeze the dish for up to 3 months. Just thaw it in the refrigerator before reheating.

Tips to make Unstuffed Cabbage Rolls

  • Feel free to swap out the ground beef or turkey for another protein, such as chicken or plant-based meat, if you prefer.
  • For extra flavor, consider adding spices like Italian seasoning or crushed red pepper flakes.
  • If you want more veggies, try adding carrots, bell peppers, or zucchini for added nutrition and taste.

Variation

You can easily make a vegetarian version of Unstuffed Cabbage Rolls by replacing the ground meat with cooked lentils or beans. This change adds a healthy protein source while keeping the dish delicious and hearty.

FAQs

1. Can I make Unstuffed Cabbage Rolls ahead of time?
Yes, you can prepare them in advance and store them in the refrigerator. Just reheat before serving.

2. What can I serve with Unstuffed Cabbage Rolls?
These rolls go well with crusty bread, a fresh salad, or a side of pickles.

3. Can I freeze Unstuffed Cabbage Rolls?
Yes, they freeze well. Just make sure to store them in an airtight container and thaw before reheating.

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Unstuffed Cabbage Rolls

A quick and easy one-pot meal that captures the flavors of traditional stuffed cabbage rolls without the hassle.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey You can also use chicken or plant-based meat.
  • 1 onion, chopped Chop finely for even cooking.
  • 2 cloves garlic, minced Use fresh garlic for better flavor.
  • 1 can (14.5 oz) diced tomatoes Canned or fresh works; just adjust cooking time.
  • 1 can (15 oz) tomato sauce
  • 1 cup cooked rice Use any type of rice you prefer.
  • 1 head green cabbage, chopped Savoy or Napa cabbage can be used as alternatives.
  • 1 teaspoon paprika Consider smoked paprika for a different flavor.
  • Salt and pepper to taste Adjust according to personal preference.

Method
 

Cooking
  1. In a large skillet or pan, brown the ground beef or turkey over medium heat, breaking it apart as it cooks.
  2. Add the chopped onion and minced garlic, cooking until the onion is translucent.
  3. Stir in the diced tomatoes and tomato sauce, and bring to a simmer.
  4. Add the cooked rice and chopped cabbage, then season with paprika, salt, and pepper.
  5. Cover the pan and cook for about 15-20 minutes, stirring occasionally, until the cabbage is tender.
  6. Serve hot and enjoy!

Notes

For a vegetarian version, replace the ground meat with cooked lentils or beans. Refrigerate leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months. These rolls pair well with crusty bread or a light salad.

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