Why You’ll Love This Recipe

• One-Pan Meal: Minimizes cleanup for a stress-free cooking experience.
• Weeknight Friendly: Ready in under an hour from start to finish.
• Hearty and Comforting: A complete, satisfying meal packed with classic flavors.
• Customizable: Easily adaptable to different dietary needs and preferences.
• Great for Meal Prep: Flavors meld and deepen overnight, making it perfect for leftovers.

Equipment You’ll Need

• Large skillet or Dutch oven with a lid
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1.5 pounds lean ground beef (85/15 or 90/10)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium head of green cabbage (about 2 lbs), cored and chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 cup uncooked long-grain white rice
• 2 cups beef broth
• 2 tablespoons brown sugar, packed
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Fresh parsley or dill, chopped, for garnish
• Sour cream or plain Greek yogurt, for serving (optional)

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground beef to the skillet. Season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, about 5-7 minutes. Drain off any excess grease.
4. Stir in the chopped cabbage and cook, stirring occasionally, until it begins to wilt, about 5-8 minutes. The volume will reduce significantly.
5. Add the crushed tomatoes, tomato sauce, uncooked rice, beef broth, brown sugar, apple cider vinegar, smoked paprika, and dried thyme. Stir everything together until well combined.
6. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
7. Once the rice is cooked, remove the skillet from the heat. Taste and adjust seasoning if necessary, adding more salt, pepper, or a splash of vinegar to brighten the flavors.
8. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley or dill and serve warm, with a dollop of sour cream or yogurt if desired.

Expert Cooking Tips

• To save time, use a bag of pre-shredded coleslaw mix instead of chopping a head of cabbage.
• Ensure your skillet or Dutch oven is large enough to comfortably hold all the ingredients, as the cabbage adds a lot of initial volume.
• Don’t rush the simmering process. Allowing the rice to cook slowly ensures it becomes tender without turning mushy.
• The final splash of apple cider vinegar is key. It brightens the rich tomato sauce and balances the sweetness.

Substitutions and Variations

For a leaner option, substitute ground turkey or chicken for the beef. To make it vegetarian, use plant-based ground ‘meat’ crumbles and vegetable broth. For a low-carb version, swap the white rice with an equal amount of cauliflower rice, adding it during the last 5-7 minutes of cooking. Quinoa or brown rice can also be used, but you may need to adjust the liquid and cooking time accordingly.

Common Mistakes to Avoid

A common mistake is not cooking the cabbage long enough before adding the liquids, which can result in a crunchy, undercooked texture. Be sure to let it wilt down properly. Another pitfall is not stirring occasionally during the simmering phase, which can cause the rice to stick to the bottom of the pan and burn. Finally, don’t skip tasting and adjusting the seasoning at the end; the dish often needs a final pinch of salt or a bit more vinegar to make the flavors pop.

Serving Suggestions

This is a wonderful one-pan meal on its own, but it pairs beautifully with a dollop of cool sour cream or tangy Greek yogurt to balance the richness of the tomato sauce. Serve with a side of crusty bread or dinner rolls to soak up every last bit of the delicious sauce. A simple green salad with a light vinaigrette also makes a refreshing accompaniment.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and often taste even better the next day. This dish also freezes exceptionally well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, you can. First, brown the beef with the onions and garlic on the stovetop and drain the fat. Then, transfer the beef mixture and all other ingredients (except the rice) to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the uncooked rice during the last 30-45 minutes of cooking time to prevent it from getting mushy.

Is this recipe gluten-free?

The recipe as written is naturally gluten-free. Just ensure that your beef broth and any other packaged ingredients are certified gluten-free to avoid cross-contamination.

Can I use pre-cooked rice?

You can, but you will need to adjust the recipe. Reduce the beef broth to about 1 cup to create the sauce, as you won’t need extra liquid to cook the rice. Stir in about 3 cups of cooked rice at the end of the cooking process, just before serving, and heat through.

Conclusion

Unstuffed Cabbage Rolls are the ultimate comfort food hack, providing the nostalgic taste you love without the labor-intensive preparation. This hearty, flavorful, and incredibly easy skillet meal is destined to become a staple in your dinner rotation. It’s perfect for busy weeknights, meal prepping, and feeding a hungry family. Give it a try and discover just how simple and delicious deconstructed can be.