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!!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: best cabbage roll recipe, cabbage rolls, unstuffed cabbage rolls
Servings: 10servings
Calories: 299kcal
Author: Averie Sunshine
Ingredients
1tablespoonolive oil
1poundground beefI used 85% lean
1medium/large sweet Vidalia oniondiced small
3 to 4garlic clovesfinely pressed or minced
one small/medium head green cabbagecut into bite-sized pieces
4cupscooked riceuse two 8.8-ounce bags precooked rice to save time
one 28-ounce can diced tomatoes in juicedo not drain
one 15-ounce can tomato sauce
1tablespoonWorcestershire sauce
2 to 3teaspoonskosher saltor to taste; divided
1teaspoonfreshly ground black pepperor to taste
½ to 1teaspoonpaprika
pinchor two of cayenne pepperoptional and to taste
pinchgranulated sugaroptional and to taste
2 to 4tablespoonsfresh parsleyfinely minced
Instructions
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, Worcestershire 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.
Notes
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.