Unstuffed Cabbage Rolls Recipe

Original Post: https://www.evolvingtable.com/?p=92644

A bowl of unstuffed cabbage rolls is shown on the counter with a fork.

4.97 from 30 votes

Unstuffed Cabbage Rolls Recipe

For a quick and easy dinner, look no further than this Unstuffed Cabbage Rolls recipe! It has all of the flavors you know and love in traditional stuffed cabbage with ground beef, rice, tomato sauce, and cabbage, but without all of the work.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Polish

Servings: servings

Author: London Brazil

Ingredients

2 Tbsp. oil divided
1 small sweet onion finely diced
3 cloves garlic crushed
1 lb. ground beef venison or turkey, 90/10 or 93/7
7-8 cups cabbage shredded
15 oz. crushed tomatoes canned
8 oz. tomato sauce canned
1 cup rice cooked white or brown*
2 Tbsp. Worcestershire sauce
1 Tbsp. sugar optional
1 ½ tsp. salt to taste
½ tsp. black pepper to taste
½ tsp. paprika
½ tsp. oregano dried
2 Tbsp. fresh parsley finely chopped

Instructions

Sauté the Onion: Add 1 tablespoon of oil to a large skillet along with the diced onion and cook over medium heat for 3-4 minutes. Add garlic and continue cooking for 30 seconds, or until it becomes fragrant.
2 Tbsp. oil, 1 small sweet onion, 3 cloves garlic
Add the Meat: Push onion and garlic to the side and add the ground beef. Cook for 5-6 minutes, or until the meat is no longer pink. Mash with a potato masher to get fine crumbles and then drain any excess fat.
1 lb. ground beef
Stir in Cabbage: Push the meat and onions to the side and add in an additional tablespoon of oil along with the cabbage. You may have to add this in batches if your skillet isn’t large enough. Sauté for 3-4 minutes, adding in more cabbage as you go.
7-8 cups cabbage, 2 Tbsp. oil
Combine and Simmer: Once the cabbage has softened, add the crushed tomatoes, tomato sauce, cooked rice, Worcestershire sauce, and remaining seasonings. Stir everything together until well combined. Bring the sauce to a boil and then reduce heat to medium-low. Simmer, uncovered, for 10-12 minutes, stirring occasionally.
15 oz. crushed tomatoes, 8 oz. tomato sauce, 1 cup rice cooked, 2 Tbsp. Worcestershire sauce, 1 Tbsp. sugar, 1 ½ tsp. salt, ½ tsp. black pepper, ½ tsp. paprika, ½ tsp. oregano
Serve the unstuffed cabbage rolls immediately with a sprinkle of additional chopped parsley and enjoy!
2 Tbsp. fresh parsley

Notes

Prep-Ahead Instructions:

The cabbage and onions can be cut 1-2 days before you cook the dish. The seasonings can be pre-mixed, as well.

Storage Directions:

Place the unstuffed cabbage rolls in an airtight container. Store in the fridge for up to 4-5 days. For best results, reheat in a skillet over medium heat. To avoid soggy cabbage, do not reheat in the microwave.

Recipe Tips:

Lose the fat. Opt for a lower fat blend in your meat choice, otherwise there will be extra liquid in your dish.
Get chopping. Ensure the cabbage is evenly shredded so it cooks up consistently.
Sauté and stir. Don’t leave the onion sitting too long, it will burn and stick to the pan. Stir regularly to cook well.
Add in batches. Be careful when adding the shredded cabbage to the skillet. Pour it in in two batches if it won’t all comfortably fit in one.
Let it simmer. Cover the skillet tightly and allow the mixture to simmer to allow the cabbage to cook thoroughly and the flavors to blend well.

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