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30-Minute One-Pot Cabbage Rolls
4.5 from 150 votes

30-Minute One-Pot Cabbage Rolls

30-Minute One-Pot Cabbage Rolls combine ground beef, cabbage, rice, and a tomato-based sauce simmered together in one pan. The cabbage softens while absorbing the savory flavors from the Worcestershire sauce, spices, and diced tomatoes, creating a comforting and hearty meal without the fuss of rolling individual cabbage leaves. Using pre-cooked rice speeds up the cooking process, making this dish a practical, warm entrée for busy days or weeknight dinners.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 10 servings
Calories: 299 kcal
Course: Lunch
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 299

% 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.