30-Minute One-Pot Cabbage Rolls

30-Minute One-Pot Cabbage Rolls – An EASY recipe for deconstructed 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!!

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.

This 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.

There are layers of flavors and textures including onions, garlic, ground beef, cabbage, rice, tomatoes, Worcestershire, paprika, and a pinch of cayenne.

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.

30-Minute One-Pot Cabbage Rolls

30-Minute One-Pot Cabbage Rolls – An EASY recipe for deconstructed 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!!

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Ingredients:

  • 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

Directions:

  1. 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.
  2. Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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