Best Unstuffed Cabbage Roll

This recipe captures all the flavors of classic cabbage rolls without the fuss of rolling individual leaves. It’s a quick, comforting dish where tender cabbage, savory meat, and tomato-rich sauce come together in one pot. Perfect for a weeknight meal when you want something hearty but easy.

I first tried this recipe on a busy evening when I didn’t have time to do the usual rolling, and it quickly became one of my family’s favorites. Now we ask for it every month especially when the weather turns cold.

Ingredients

• One pound ground beef with about 85 percent lean: gives great flavor without too much fat
• One medium onion: finely diced for sweetness and depth
• Three cloves garlic: minced for that aromatic punch
• One medium head of cabbage: chopped into one inch pieces the star ingredient fresh cabbage should feel firm with crisp leaves
• One 14.5 ounce can diced tomatoes with juice: adds tang and moisture
• One 15 ounce can tomato sauce: for richness
• Two tablespoons tomato paste: to deepen the tomato flavor try to get a good quality brand for best taste
• One cup uncooked white rice: regular rice works better for texture and flavor absorption
• Two cups beef broth: for simmering and adding savory notes low sodium works great if you want to control salt
• Two tablespoons brown sugar: to balance acidity
• One tablespoon Worcestershire sauce: for umami depth check label for glutenfree if needed
• One teaspoon paprika: for subtle warmth and color
• One teaspoon dried thyme: for herbal notes
• Two bay leaves: for aroma during simmering
• Salt and pepper: to taste
• Two tablespoons fresh parsley: chopped for garnish and freshness

Instructions

Step 1: Brown the Meat:

In a large deep skillet or Dutch oven, cook the ground beef over mediumhigh heat until no pink remains. Break it into small pieces to ensure even cooking and good texture. If the meat releases a lot of fat, drain excess leaving about a tablespoon for flavor.

Step 2: Add Aromatics:

Add the diced onion and cook until translucent, about 3 to 4 minutes, stirring occasionally. Then stir in the minced garlic and cook for about 30 seconds until fragrant. This step builds a flavorful aromatic base important for the dish.

Step 3: Incorporate Cabbage:

Add the chopped cabbage to the pot and mix with the meat and onion. Cook for about 5 minutes, stirring now and then, until the cabbage starts to wilt but still retains some texture. The volume will seem large at first but don’t worry because cabbage cooks down significantly.

Step 4: Add Remaining Ingredients:

Add the diced tomatoes with their juice, tomato sauce, tomato paste, uncooked rice, beef broth, brown sugar, Worcestershire sauce, paprika, thyme, bay leaves, salt, and pepper. Stir thoroughly to combine everything evenly.

Step 5: Simmer to Perfection:

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 25 minutes. Check occasionally and stir gently to avoid sticking. The rice should be tender and absorb the flavorful liquid by the end. Remove the bay leaves before serving.

Step 6: Serve and Garnish:

Let the dish rest off the heat for five minutes to let flavors meld beautifully. Spoon into bowls or plates and sprinkle with fresh chopped parsley to brighten and freshen the presentation.

It reminds me of cozy family dinners on chilly nights, where everyone gathered around the table with big mugs of something warm and comforting.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. This dish actually tastes even better the next day as the flavors meld. For longer storage, portion into freezer-safe containers and freeze for up to three months. When reheating, thaw overnight in the fridge and warm gently on the stove with a splash of broth to keep it moist.

Ingredient Substitutions

Swap ground beef for ground turkey or chicken for a leaner option. Brown rice can replace white rice for extra fiber but may require a slightly longer cooking time. Vegetables like shredded carrots or peppers can be added with the cabbage for a nutrient boost. For a vegetarian alternative, use lentils and mushrooms in place of the meat.

Serving Suggestions

Serve with a dollop of sour cream or Greek yogurt to add creamy tang. A simple green salad or crusty whole grain bread pairs nicely to round out the meal. Mashed potatoes or steamed green beans also make great sides, especially for picky eaters who prefer something milder.

This unstuffed cabbage roll is a cozy one pot meal that saves time without sacrificing flavor. It’s perfect for weeknight dinners and makes excellent leftovers.

Common Recipe Questions

→ Can I use a slow cooker for this dish?

Yes, brown the meat and onions first, then add all ingredients to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until the rice is tender.

→ Is this dish gluten-free?

It can be, if you use gluten-free Worcestershire sauce and verify that your beef broth contains no gluten ingredients.

→ How do I reduce acidity in this dish?

Add about ¼ teaspoon of baking soda to balance the tomato acidity, or increase brown sugar slightly for sweetness.

→ Can I substitute pre-shredded cabbage?

Yes, a 16-ounce bag of coleslaw mix (without dressing) works well and speeds up preparation.

→ What is the best way to reheat leftovers?

Reheat gently in a covered skillet over medium-low heat with a splash of water or broth to keep the dish moist and maintain texture.