Unstuffed Cabbage Rolls

Unstuffed cabbage rolls simmer in one pot with beef, rice, cabbage, and tomatoes for a hearty, savory dinner. Sometimes called deconstructed or inside out cabbage rolls, this recipe is the easiest way to enjoy the flavors of the classic without all the rolling.

Course Dinner, Main Course

Cuisine American, Polish-American

Keyword best unstuffed cabbage rolls, deconstructed cabbage rolls, inside out cabbage rolls, Unstuffed Cabbage Rolls, unstuffed cabbage rolls recipe, unstuffed cabbage with rice

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 365kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For ingredient accuracy.
Knife To chop cabbage and onion.
Dutch Oven Large enough to hold cabbage, beef, rice and broth
wooden spoon or spatula. For beaking up the beef and stirring.

Ingredients

1 lbs (454 g) ground beef (93% lean)
1 medium yellow onion chopped
2 cloves garlic minced
1 (~1 lb / 500 g) head of cabbage chopped into bite-sized pieces (4-5 cups / 300-400 g))
1 can (14.5 oz / 410 g) diced tomatoes undrained
1 can (8 oz 227 g) tomato sauce
1½ cups (355 ml) low-sodium beef broth
2 tsps (4 g) paprika
1 tsp (1 g) ground oregano
1 tsp (1 g) dried thyme
salt and pepper to taste
1 cup (190 g) 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 (454 g) 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 (~1 lb / 500 g) head of cabbage, 1 can (14.5 oz / 410 g) diced tomatoes, 1 can (8 oz 227 g) tomato sauce, 1½ cups (355 ml) low-sodium beef broth, 2 tsps (4 g) paprika, 1 tsp (1 g) ground oregano, 1 tsp (1 g) dried thyme, salt and pepper
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 (190 g) 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

Notes

Ground turkey or chicken can be used instead of beef.
Napa or savoy cabbage create a softer, slightly sweeter result.
Brown rice, quinoa, or bulgur work in place of white rice, though you’ll need to add more liquid and increase the cooking time.
Fresh tomatoes with a spoonful of paste, or marinara sauce, can replace the canned tomatoes and sauce.
Smoked paprika, Worcestershire, or fresh dill added at the end will boost flavor.
Cool completely before freezing. Store in containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding broth if the rice has absorbed too much liquid.

If you’re making this 0ne pot unstuffed cabbage rolls recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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