Healthy Unstuffed Cabbage Rolls – One-Pot Weeknight Dinner
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If you love the hearty, comforting flavor of traditional stuffed cabbage but don’t have time for all the rolling and baking, these easy one-pot unstuffed cabbage rolls are for you. Made with lean ground beef, tender cabbage, and brown rice, this healthier version comes together fast in one pan, making it perfect for busy nights when you still want a wholesome family-friendly meal.
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Big Flavor, Simple Steps – Here’s Why You’ll Love It
Here is What You Will Need
Ingredient List
Missing an Ingredient? Find a Substitute!
How to Make These Easy Unstuffed Cabbage Rolls
Prepare:
Start by cooking the rice. Then shred half a head of cabbage with a mandoline slicer or sharp knife, and chop the onion.
STEP 1: Heat a heavy skillet with olive oil over medium-high heat. Once the skillet is hot, add the beef and cook for a few mintues until it is almost cooked through. Add the onions and garlic and cook until they begin to turn soft.
STEP 2: Reduce to medium heat; add the tomato paste, tomatotes, vinegar and honey. Gently stir to combine the ingredients.
STEP 3: Stir in the shredded cabbage, reduce the heat to low heat. Cover the pan and cook for 20 minutes. By this time, the cabbage should be wilted. If not, let it cook for a few minutes longer.
STEP 4: Add the cooked rice and stir to combine all of the ingredients. Cook for 5 to 10 minutes longer and serve.
Helpful Tips for the Best Unstuffed Cabbage
- Prefer softer cabbage? Blanch the shredded cabbage in boiling water for a few minutes before adding it to the pot.
- Need to thn out the sauce ? Stir in extra diced tomatoes or a splash of broth to loosen the consistency.
- Shortcut tip – Use pre-shredded cabbage from the supermarket to skip a step and make dinner even faster.
Serving Suggestions
These hearty unstuffed cabbage rolls make a satisfying meal on their own, but if you want to round out your plate, here are a few easy meal ideas:
- Add a simple green salad for a fresh contrast.
- Serve with roasted or sauteed vegetables for an extra serving of veggies.
- Pair unstuffed cabbage with a slice of crusty bread to soak up the delicious sauce.
How to store leftovers
- Refrigerate – Let the cabbage roll mixture cool to room temperature, then transfer it to an airtight container. It will keep for 4 to 5 days.
- Freeze – For longer storage, portion the cooled, unstuffed cabbage into a freezer-safe container, and freeze for up to 3 months.
- Reheat – Thaw overnight in the refrigerator, then reheat gently on top of the stove or in the oven over low heat until warmed through.
Recipe variations
Vegetarian unstuffed cabbage – Replace the meat with a mixture of cooked quinoa and lentils, or beans,
Mediterranean – Add garlic, oregano, and lemon zest to the sauce. Instead of rice, use pearl couscous and add a handful of chopped kalamata olives.
Spicy – Kick up the heat with a diced jalapeno pepper or a dash or two of red pepper flakes.
Unstuffed cabbage soup – Add 3 to 4 cups of beef broth to the pan to make stuffed cabbage soup.
Low-carb unstuffed cabbage – Replace rice with an equal amount of cauliflower rice for a low-carb version.
Recipe FAQs
The best cabbage for unstuffed cabbage is typically green cabbage. However, you can also use savoy cabbage or napa cabbage if you prefer.
Yes, unstuffed cabbage can be made in a slow cooker. Follow the recipe instructions to prepare the filling and sauce then layer the shredded cabbage and filling mixture in the slow cooker, ensuring that the cabbage is evenly distributed. Cook on low for at least 3 hours until the cabbage is tender and the flavors have melded together.
Follow the recipe instructions and place the unstuffed cabbage in an airtight container and refrigerate for up to 24 hours. When ready to cook, remove from the refrigerator and allow the dish to come to room temperature for about 30 minutes and heat in the oven at 350 degrees f or over low heat in a skillet on the stove.
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One Pot Unstuffed Cabbage Rolls
Equipment
Ingredients
- 1/2 tablespoon olive oil
- 1/2 pound lean ground beef
- 1/2 cup onion chopped
- 1 tablespoon tomato paste
- 14.5 ounces diced tomatoes canned
- 1 cup rice cooked
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- 1/2 head cabbage shredded
Instructions
- Prepare the ingredients: chop the onion, shred the cabbage with a food processor, mandoline or sharp knife
- Place 1/2 tablespoon olive oil in a heavy skillet and heat it over medium-high heat. Once hot, add 1/2 pound lean ground beef and cook until the beef is almost cooked through. Add 1/2 cup onion; cook until they begin to turn soft.
- Reduce the heat to medium heat; add 1 tablespoon tomato paste, 14.5 ounces diced tomatoes, 1 teaspoon honey, 1 teaspoon apple cider vinegar gently stir to combine.
- Stir in the shredded cabbage, and reduce the heat to low heat. Cover the pan and cook for at least 20 minutes. By this time the cabbage should be wilted.
- Add 1 cup rice (cooked) and cook for a few minutes longer until everything is heated through.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
