30-Minute One-Pot Cabbage Rolls
User Reviews
4.5
30-Minute One-Pot Cabbage Rolls
Description
The 30-Minute One-Pot Cabbage Rolls recipe brings together ground beef, diced onions, garlic, cabbage pieces, cooked rice, diced tomatoes, and tomato sauce in a large pot. The beef is browned quickly with onions and garlic, then combined with cabbage and a blend of tomato-based ingredients enhanced by Worcestershire sauce and seasonings. The mixture simmers covered until the cabbage softens, allowing the flavors to meld. This cooking method avoids the traditional rolling of cabbage leaves, offering an easier way to enjoy the flavors of cabbage rolls.
The dish features tender cabbage with a savory, slightly tangy tomato sauce enriched by Worcestershire sauce, paprika, and a hint of cayenne and sugar to balance acidity. Cooking everything in one pot concentrates these flavors while the rice provides a soft, satisfying texture throughout.
This meal can be served on its own as a filling dinner or paired with simple sides like bread or a fresh salad to complement the rich flavors. It’s suitable for those who want the taste of traditional cabbage rolls with less preparation time.
According to the notes, leftovers keep well for up to five days refrigerated and up to three months frozen, making it practical for meal planning and batch cooking.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef I used 85% lean
- 1 vidalia onion diced small, medium/large, sweet
- 3 to 4 garlic finely pressed or minced, cloves
- green cabbage cut into bite-sized pieces, one small or medium head
- 4 cups rice use two 8.8-ounce bags precooked rice to save time, cooked
- diced tomatoes do not drain, in juice, one 28-ounce can
- tomato sauce one 15-ounce can
- 1 tablespoon Worcestershire sauce
- 2 to 3 teaspoons kosher salt or to taste; divided
- 1 teaspoon black pepper or to taste, freshly ground
- ½ to 1 teaspoon paprika
- pinch cayenne pepper optional and to taste, or two
- pinch granulated sugar optional and to taste
- 2 to 4 tablespoons parsley finely minced, fresh
Instructions
- To a large Dutch oven, add the olive oil, ground beef, onions, and cook over medium-high heat to brown the beef, crumbling it with a spatula as it cooks and stirring frequently to ensure even cooking. Cook for about 5 to 7 minutes or as necessary until beef is cooked through and onions are soft.
- Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
- Add the cabbage, rice, tomatoes with juice, tomato sauce, Worcestershire sauce, 2 teaspoons salt, pepper, paprika, and stir to combine. Cook for about 2 to 3 minutes or until cabbage begins to wilt a bit and tomato juice is gently boiling.
- Cover, reduce heat to medium-low, and allow to cook covered for about 10 minutes or until cabbage is as tender as desired. Stir once or twice while simmering.
- Taste, and if desired, add additional salt, optional cayenne (doesn’t make it spicy, makes it not bland and adds flavor), optional pinch of sugar (balances the acid from the tomatoes), and stir to combine.
- Garnish with parsley to taste and serve immediately.
Notes
- Store the cooked cabbage rolls in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 299kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 40mg | 13% |
| Sodium | 1031mg | 43% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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