I consider these unstuffed cabbage rolls to be the weeknight version of a traditional cabbage rolls recipe. Prepared in a single pot and ready in under an hour, this delicious combination of meat and rice stands out as one of my top dinner choices.
I love the stuffed cabbage rolls I grew up eating. However, the daunting task of making them meant that people only prepared them during the holidays or for other special events.
I know for some, the scent of boiled cabbage is also not a fond memory. Luckily, these unstuffed cabbage rolls are a game changer when it comes to ease of preparation.
People often make traditional cabbage rolls and other unstuffed versions with lots of sweeter elements. I have purposefully kept this savory unstuffed cabbage rolls recipe sugar free, making it a great option for a healthy weeknight meal.
Why I Love These Unstuffed Cabbage Rolls
- This recipe is a one-pot wonder! I appreciate the convenience of cooking everything in one pot, minimizing cleanup.
- These unstuffed cabbage rolls are easily customizable. I can add different ingredients or spices to suit my personal preferences at the time.
- I can add a sweet element if I choose, such as brown sugar or golden raisins.
- I appreciate the simplified process of making these cabbage rolls since there are no extra steps involved.
If you’re interested in a traditional cabbage roll recipe, make sure to try my sweet and sour cabbage rolls. They are a fun take on the Polish versions I grew up eating.
Ingredients
- Ground beef: I use ground beef for its rich flavor. It’s a staple ingredient in traditional cabbage rolls and adds the heartiness to the dish.
- Onion and garlic: I include onion and garlic for their aromatic flavors.
- Cabbage: The tender and slightly sweet base for the meat and rice mixture.
- Canned diced tomatoes and tomato sauce: This is the sauce that coats the meat and rice mixture. They add acidity and flavor.
- Beef broth: I use beef broth to enhance the savory flavor of the dish and to infuse the cabbage with rich beefy flavor as it cooks.
- Paprika, oregano and thyme: Paprika lends a subtle smokiness, oregano brings a Mediterranean flair, and thyme contributes earthy notes.
- Salt and pepper: The flavor enhancers.
- White rice: White rice to adds bulk to these unstuffed cabbage rolls and absorbs the flavors of the other ingredients. It becomes tender and flavorful as it cooks in the sauce.
- Fresh parsley: For garnish only.
How to Make Unstuffed Cabbage Rolls
- Step One: In a large pot or Dutch oven, I start making the unstuffed cabbage rolls by cooking the ground beef, breaking it apart with a spoon until it’s browned and no longer pink.
- Step Two: Next, I add the diced onion to the pot with the beef. I cook, stirring frequently, until the onion begins to soften, which usually takes about 5 minutes. Then, I add the garlic and cook for another minute.
- Step Three: After cooking the onion and garlic, I stir in the chopped cabbage, diced tomatoes with their juice, tomato sauce, beef broth, paprika, oregano, thyme, salt, and pepper. Then, I bring the mixture to a simmer.
- Step Four: I will cover and simmer it for 15-20 minutes, stirring occasionally, until the cabbage is tender.
- Step Five: After bringing the mixture to a simmer, I will push the cabbage to one side of the pot. Then, I stir in the uncooked rice. I will cover the pot and simmer it on low heat for about 15-20 minutes more, until the rice is cooked through. At the end of the cooking time, I make sure to taste the rice to see that it’s tender. (If your rice is not fully cooked, simmer another five minutes with the lid on and taste it again.)
- Step Six: After I’m satisfied the rice is cooked and the cabbage is tender, I remove the pot from the heat. Next, I taste and adjust the seasoning with additional salt and pepper if needed. Then, I allow it to stand for a few minutes to allow any remaining liquid to be absorbed.
- Step Seven: I garnish each serving bowl of unstuffed cabbage rolls with fresh parsley, but that’s completely optional.
Unstuffed Cabbage Roll Recipe Tips
- I sometimes substitute ground turkey or chicken for a leaner option.
- I have used Napa cabbage or savoy cabbage in place of the standard green cabbage for a slightly sweeter taste.
- Replace the white rice with brown rice, quinoa, or bulgur, but also adjust the liquid and cooking times accordingly.
- I’ve had success with seeded, fresh chopped tomatoes and a couple of tablespoons of tomato paste to replace canned tomatoes. You can also use marinara sauce instead of tomato sauce for a sweeter flavor profile for these unstuffed cabbage rolls.
Recipe FAQs
- Is it possible to make these unstuffed cabbage rolls ahead of time? I have made this dish ahead of time and stored in the refrigerator for 3 days. I will reheat it on the stove or in the microwave when I’m ready to serve it. It turns out great.
- How can I thicken the sauce if it’s too thin? If my sauce is thinner than I prefer after cooking, I let it simmer uncovered for a few more minutes to reduce, or I will mix a tablespoon of cornstarch with a bit of water and stir it into the dish to thicken the sauce.
- How can I add more flavor? If I want to add more flavor, I will either sauté the meat with a bit of smoked paprika or cumin, or add a splash of Worcestershire sauce, or incorporate fresh herbs like dill or parsley towards the end of cooking.
- Can I make this in a slow cooker? I have never done it, but I would brown the meat and sauté the onions and garlic before adding to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Serving Suggestions
- These unstuffed cabbage rolls are so good with my cheesy garlic bread.
- My creamy and comforting Instant Pot mashed potatoes go perfecting with this dinner!
- Any roasted vegetables are a great idea or a simple green salad.
- A creamy cucumber salad would be a really nice addition too.
- Sautéed greens with garlic would add a nutritious component to the overall meal.
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Unstuffed Cabbage Rolls
Equipment
- wooden spoon or spatula
Ingredients
- 1 lbs. ground beef (93% lean)
- 1 medium yellow onion
- 2 cloves garlic, minced
- 1 small head of cabbage, chopped into bite-sized pieces (4-5 cups)
- 1 can (14.5 oz.) diced tomatoes undrained
- 1 can (8 oz.) tomato sauce
- 1-1/2 cups beef broth low-sodium
- 2 tsps. paprika
- 1 tsp. ground oregano
- 1 tsp. dried thyme
- salt and pepper to taste
- 1 cup uncooked white rice
- fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook the ground beef, breaking it apart with a spoon until it's browned and no longer pink.1 lbs. ground beef (93% lean)
- Add the diced onion to the pot with the beef. Cook, stirring frequently, until the onion begins to soften about 5 minutes. Add garlic and cook for another minute.1 medium yellow onion, 2 cloves garlic,
- Stir in the chopped cabbage, diced tomatoes with their juice, tomato sauce, beef broth, paprika, oregano, thyme, salt, and pepper. Bring the mixture to a simmer.1 small head of cabbage,, 1 can (14.5 oz.) diced tomatoes, 1 can (8 oz.) tomato sauce, 1-1/2 cups beef broth, 2 tsps. paprika, 1 tsp. ground oregano, 1 tsp. dried thyme, salt and pepper to taste
- Cover and simmer for 15-20 minutes, stirring occasionally, until cabbage is tender.
- Push the cabbage to one side of the pot and stir in the uncooked rice, cover and cook on low heat for 15-20 minutes more, until rice is cooked through. (Taste the rice and make sure it's tender.)1 cup uncooked white rice
- Once the rice is cooked and the cabbage is tender, remove pot from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Let it stand for a few minutes to allow any remaining liquid to be absorbed.
- Garnish each serving with fresh parsley.fresh parsley, chopped (for garnish)
Notes
Nutrition
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