Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls mains This simplified version of traditional cabbage rolls all happens in one pot and uses simple ingredients like ground beef, tomato sauce, diced tomatoes, chopped cabbage or coleslaw mix, rice and a few more veggies and aromatics to create a tasty one pan rice dish that is comforting to tuck into. ground beef Unstuffed Cabbage Rolls one pot meals, rice, cabbage

Unstuffed cabbage rolls or deconstructed cabbage rolls is a quick and delicious way to have the flavours of cabbage rolls but without all the work and effort, making it ideal for busy weeknights. This simplified version of traditional cabbage rolls all happens in one pot and uses simple ingredients like ground beef, tomato sauce, diced tomatoes, chopped cabbage or coleslaw mix, rice and a few more veggies and aromatics to create a tasty one pan rice dish that is comforting to tuck into.

Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls Recipe Ingredients:

  • ONION & GARLIC: I use a yellow onion and 4 cloves of minced garlic. Use red onion or shallots if desired and use as much or as little garlic as you prefer.
  • BELL PEPPER: The red bell pepper adds nice sweetness. Use any bell pepper you prefer.
  • GROUND BEEF: I use lean ground beef but ground turkey is also a very good option or even a plant based ground meat would work here too. Lean ground beef renders less fat - feel free to discard grease (excess) if desired but I usually don’t.
  • CABBAGE: You will need 4 cups chopped or sliced green cabbage but I always prefer to use coleslaw mix to make this recipe quicker and easier.
  • RICE: I use converted (or parboiled) long grain white rice for firmer, less sticky, easier to cook and for best texture. It also cooks more predictably and best option for one pot meals. Uncooked rice goes into the dish and it cooks in one pan. I have not tested this recipe with brown rice so if you decide to use any other rice than the one stated in the recipe you will have to figure out what other element you will have to adjust to compensate for the change.
  • HERBS & SPICES: We like to garnish this dish with fresh dill, fresh parsley, and chives or green onions. Along with salt and pepper we season the dish with Italian seasoning and paprika.
  • TOMATO PASTE, FINELY DICED TOMATOES & TOMATO SAUCE: This dish is tomato forward and tomato based s we use all three forms of tomato for best flavor and texture.
  • BROTH: I usually use beef broth or chicken broth and most of the time it’s low sodium.
  • CHEESE: I like to use mozzarella cheese but if you prefer something more flavorful to top the casserole, feel free to use cheddar cheese. I usually shred my own for best texture but pre-shredded is fine too.
  • HONEY: Honey balances out the acidity of the tomatoes in the dish. Feel free to add sugar instead.
  • SOY SAUCE & WORCESTERSHIRE SAUCE: Both flavor boosters - skip if you do not have but recommended if you do have them in your pantry

Unstuffed Cabbage Rolls

How To Make Unstuffed Cabbage Rolls (full instructions in recipe card below)

  1. SAUTE onion, garlic, and peppers
  2. BROWN the ground beef with them add rice and toast followed by tomato paste and spices
  3. STIR in the sauce, tomatoes, tomato sauce, cabbage, broth, soy sauce, Worcestershire sauce and honey
  4. SIMMER covered until rice is cooked through.
  5. TOP with cheese and place pan under broiler for a few minutes until cheese is melted and lightly golden
  6. SERVE warm with whatever toppings you like

Unstuffed Cabbage Rolls

Deconstructed Cabbage Rolls Storage & Freezing

  • STORAGE: You can keep this recipe in the fridge for 3-4 days. Just be sure to follow cooked rice food safety guidelines (do not leave it sitting about at room temperature, cool it very quickly and then reheat fully until hot before serving). Reheat stovetop or in the microwave.
  • FREEZING: I don’t recommend freezing this dish as the textures change when reheating and the dish isn’t at its best. If you do have leftovers that you don’t want to waste though, just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 1 month. Defrost in the refrigerator before thoroughly reheating.

Unstuffed Cabbage Rolls

Tips For Making Successful One Pan Rice Recipes

  • Follow Recipe as Directed: Don’t substitute rice or liquid amounts - unless you compensate for these. IE- Adding extra veggies especially extra diced tomatoes could add acidity, absorb more liquid leaving less liquid for the rice to cook in and slow down the cooking time. Use exact measurements.
  • The Pan You Use Matter: Use a heavy-bottomed pot to distribute heat evenly. It may take a little longer to cook but it will cook evenly. Keep in mind using a stainless still pan conducts heat differently and could steam/cook rice quicker so you may need to reduce overall cooking temperatures.
  • Tight Fitting Lid: Use a pan with a tight fitting lid. Foil will not do the trick unfortunately because it doesn’t create a tight enough seal and steam will escape and affect cooking time and liquid amounts
  • Don’t Keep Checking: Try to avoid lifting the lid during the simmering and resting phases to trap steam. It will affect cooking time and texture of rice.
  • Boil Then Simmer: Use low heat for simmering after liquid is brought to a boil.
  • Toast Rice: Sautéing or toasting the dry rice in oil before adding liquid can help prevent sticking.

Unstuffed Cabbage Rolls

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Recipe

Servings: 4
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Ingredients

  • 1-2 tablespoons olive oil
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Black pepper to taste
  • 2 tablespoons tomato paste
  • 1 (14.5 oz) can finely diced tomatoes
  • 1 cup tomato sauce
  • 2 cups beef stock or broth
  • 1 cup long grain rice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 4 cups green cabbage chopped or coleslaw mix
  • 1½ cups mozzarella cheese

For Serving

  • Fresh chopped dill
  • Fresh chopped parsley
  • Slice green onions
  • Yogurt/sour cream

Directions

  1. Heat a large skillet or heavy bottom dutch oven with tight fitting lid on medium-high heat and add onions, garlic and red peppers and cook until softened, 3-5 minutes
  2. Add ground beef and brown, about 5 minutes. Drain off any grease if needed.
  3. Add in the rice, tomato paste,Italian seasoning, paprika, and salt and cook stirring, 1 minute.
  4. Add in the canned tomatoes, tomato sauce, beef stock and cabbage, soy sauce, honey, Worcestershire sauce, stir well to combine.
  5. Bring to a boil, Reduce heat to low, cover and cook for 20 -30 minutes until liquids are mostly absorbed and rice is just about cooked through.
  6. Remove the lid add the shredded cheese on top,
  7. Transfer to oven and broil 3-5 min or until cheese I melted and lightly golden, or simply cover and let the cheese melt with the burner off.
  8. Allow to rest 10 mins before digging in
  9. Add more salt and pepper to taste, garnish with fresh chopped parsley, dill, and or green onions and serve with a side of sour cream or yogurt.
  10. Store leftovers in an airtight container for up to 3-4 days.

Recipe Note

Please take a look in post above for tips on making one pot rice dishes. One pot rice dishes can be a bit finicky because no rice is alike, no stove top is alike and no pan is alike so these are all factors that can make or break a one pot rice dish. There are some basic principles that can help ensure your recipe turns out great every time.

Unstuffed Cabbage Rolls