30-Minute One-Pot Cabbage Rolls
30-Minute One-Pot Cabbage Rolls — An EASY recipe for unstuffed cabbage rolls that’s FAST and full of FLAVOR!! Tastes like the real thing, minus the work! Hearty comfort food that’s perfect for busy weeknights!!
Easy Unstuffed Cabbage Rolls
I have fond memories of my Polish grandmother making cabbage rolls and the whole family enjoying them in her dining room complete with floral wallpaper. Her cabbage rolls were delicious, but boy did she ever slave over them. Meticulously rolling them up and so many steps and so many hours.
Ain’t no one got time for that. At least not me.
Enter: this easy recipe for deconstructed cabbage rolls that’s made in one pot and is ready in 30 minutes. It’s a perfect weeknight family dinner when you need to get something on the table fast.
This is hearty comfort food that the whole family will love and will keep you full for hours. It’s naturally gluten-free as a bonus.
There are layers of flavors and textures, including onions, garlic, ground beef, cabbage, rice, tomatoes, Worcestershire, paprika, and a pinch of cayenne.
What’s in Unstuffed Cabbage Rolls?
For these unstuffed cabbage rolls, you’ll need:
- Olive oil
- Ground beef
- Sweet Vidalia onion
- Green cabbage
- Cooked rice
- Canned diced tomatoes
- Tomato sauce
- Worcestershire sauce
- Kosher salt and pepper
- Granulated sugar
How to Make Unstuffed Cabbage Rolls
Add the olive oil to a large Dutch oven along with the ground beef and onion. Cook until the beef is browned and the onion is softened. Add the garlic and cook another minute or so until fragrant.
Add in the remaining ingredients and cook uncovered for a few minutes until the cabbage begins to wilt. Then, pop the lid on and let the mixture simmer until the cabbage has softened.
Once cooked through, garnish with fresh parsley and serve!
Do I Have to Add Sugar?
No, the sugar is optional. I sometimes add it in if I feel the mixture is too acidic from the tomatoes.
Can I Freeze Unstuffed Cabbage Rolls?
Yes, cabbage rolls can be frozen for up to 3 months.
Tips for Making Unstuffed Cabbage Rolls
To save some time, I use packaged precooked rice in these cabbage rolls. You can also make the rice yourself, of course. Just don’t try to make this unstuffed cabbage rolls recipe with uncooked rice as there’s not enough liquid in the pot for the rice to absorb.
This cabbage rolls recipe is not as brothy as a cabbage roll-inspired soup but could venture into soup territory if you add another can of tomato sauce. I’d call it hearty stew texture as written.
Note that the cayenne doesn’t make the dish spicy but rather gives it some flavor because let’s face it, a head of cabbage can be bland and no one wants bland food.
- 1 tablespoon olive oil
- 1 pound ground beef (I used 85% lean)
- 1 medium/large sweet Vidalia onion, diced small
- 3 to 4 garlic cloves, finely pressed or minced
- one small/medium head green cabbage, cut into bite-sized pieces
- 4 cups cooked rice (use two 8.8-ounce bags precooked rice to save time)
- one 28-ounce can diced tomatoes in juice, do not drain
- one 15-ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 to 3 teaspoons kosher salt, or to taste; divided
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 to 1 teaspoon paprika
- pinch or two of cayenne pepper, optional and to taste
- pinch granulated sugar, optional and to taste
- 2 to 4 tablespoons fresh parsley, finely minced
- To a large Dutch oven, add the olive oil, ground beef, onions, and cook over medium-high heat to brown the beef, crumbling it with a spatula as it cooks and stirring frequently to ensure even cooking. Cook for about 5 to 7 minutes or as necessary until beef is cooked through and onions are soft.
- Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
- Add the cabbage, rice, tomatoes with juice, tomato sauce, 2 teaspoons salt, pepper, paprika, and stir to combine. Cook for about 2 to 3 minutes or until cabbage begins to wilt a bit and tomato juice is gently boiling.
- Cover, reduce heat to medium-low, and allow to cook covered for about 10 minutes or until cabbage is as tender as desired. Stir once or twice while simmering.
- Taste, and if desired, add additional salt, optional cayenne (doesn’t make it spicy, makes it not bland and adds flavor), optional pinch of sugar (balances the acid from the tomatoes), and stir to combine.
- Garnish with parsley to taste and serve immediately.
- Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Amount Per Serving: Calories: 299 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 40mg Sodium: 1031mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 5g Sugar: 12g Sugar Alcohols: 0g Protein: 17g
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