Unstuffed Cabbage Roll Skillet
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Unstuffed cabbage rolls deliver all the cozy, hearty comfort of traditional stuffed cabbage — beef, cabbage, tomato, and rice — without the tedious rolling and stuffing. Everything cooks together in one skillet, which means less prep, less cleanup, and dinner on the table in about 35 minutes. The rice cooks right in the tomato broth, absorbing all those savory flavors, while the cabbage wilts into tender, sweet bites throughout.
Ingredients
- 1 lb ground beef
- 4 cups green cabbage, roughly chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 1/2 cup uncooked white rice
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Brown ground beef in large deep skillet over medium-high heat; drain fat
- Add onion and cook 3 minutes until softened
- Add garlic and cook 1 minute
- Add diced tomatoes, tomato sauce, beef broth, Worcestershire, and paprika
- Stir in uncooked rice and bring to a boil
- Add cabbage on top — it will look like a lot but wilts down quickly
- Reduce heat to medium-low, cover, and cook 20-25 minutes until rice is cooked and cabbage is tender
- Stir everything together and season with salt and pepper
- Serve directly from the skillet
Notes
Cut the cabbage into roughly 1-inch chunks — they'll wilt down significantly as they cook. Don't be alarmed when it looks like too much cabbage at first.
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