Unstuffed Cabbage Rolls Recipe
User Reviews
5
Unstuffed Cabbage Rolls Recipe
Description
This recipe starts by sautéing onions and garlic in oil, then cooking ground beef until browned and crumbled. Shredded cabbage is added in batches and sautéed until softened. A mixture of crushed tomatoes, tomato sauce, cooked rice, Worcestershire sauce, sugar, and herbs is stirred in to create a saucy, flavorful base. The whole mixture is then simmered uncovered for 10-12 minutes to blend the flavors and finish cooking the cabbage.
The dish results in a tender, savory mix with the familiar taste of cabbage rolls but without the work of rolling individual leaves. The combination of cabbage and meat is hearty, complemented by the acidity of tomatoes and the earthiness of rice.
This dish can be served as a main course alongside rustic bread or a simple salad. It offers a comforting, home-style meal that is both filling and flavorful.
For best results, shred the cabbage evenly to ensure consistent cooking. Choose leaner ground meats to reduce excess liquid. Onions and cabbage can be prepped ahead of time, and seasonings mixed in advance. Store leftovers in airtight containers and reheat gently in a skillet to avoid sogginess; avoid using the microwave to keep cabbage texture intact.
Ingredients
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 1 sweet onion finely diced, small
- 3 cloves garlic crushed
- 1 pound ground beef venison or turkey, 90/10 or 93/7
- 7-8 cups cabbage shredded
- 15 ounces crushed tomatoes canned
- 8 ounces tomato sauce canned
- 1 cup rice white or brown, cooked
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar optional
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon oregano dried
- 2 tablespoons parsley finely chopped, fresh
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.
- 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.
- 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.
- 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.
- Serve the unstuffed cabbage rolls immediately with a sprinkle of additional chopped parsley and enjoy!
Notes
- Shred cabbage evenly to ensure consistent cooking throughout the dish.
- Use lower-fat ground meat blends to prevent excess liquid forming during cooking.
- Prepare cabbage and onions 1-2 days ahead to save time on cooking day; seasonings can also be premixed.
- Store leftovers in airtight containers in the fridge up to 4-5 days; reheat in a skillet over medium heat to preserve texture.
- Avoid reheating in the microwave to prevent soggy cabbage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 1065mg | 44% |
| Potassium | 965mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 58mg | 64% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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