Savory One Pot Unstuffed Cabbage Rolls

Here’s my go-to recipe for one pot unstuffed cabbage rolls, combining all the classic flavors of traditional cabbage rolls – tender cabbage, ground beef, rice, and tomato sauce – but with half the work and only one pot to clean up.

This simplified version has become my family’s weeknight favorite when we’re craving comfort food but don’t have time for the whole rolling and stuffing process. I often make a double batch because the leftovers taste even better the next day.

What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this recipe, and you’ll find it easily in any grocery store. While savoy or napa cabbage could work in a pinch, regular green cabbage holds up better during cooking and has the classic flavor you want in unstuffed cabbage rolls. Look for a head that feels heavy for its size and has crisp, fresh-looking leaves without any brown spots or wilting. If you’re prepping ahead, you can chop your cabbage and store it in the fridge for a few days – just make sure to remove the tough core first and cut the leaves into roughly similar-sized pieces for even cooking.

Options for Substitutions

This cozy one-pot meal is pretty adaptable and here are some easy swaps you can try:

• Minced beef: You can easily swap the beef for ground turkey, pork, or even a mix of meats. If using turkey, add an extra tablespoon of olive oil since it’s leaner than beef.
• Green cabbage: Red cabbage works just fine here, though it will change the color of your dish. Savoy cabbage is another good option. Just avoid Napa cabbage as it’s too tender and will get too soft.
• Beef stock: Chicken or vegetable stock can be used instead. If you don’t have any stock, you can use water with an extra beef bouillon cube.
• Brown sugar: Regular white sugar works too, or you can use honey or maple syrup. If you prefer less sweetness, feel free to reduce the amount or skip it.
• Tomato sauce: If you’re out of tomato sauce, you can blend one of your cans of chopped tomatoes until smooth, or use passata instead.
• Paprika: Regular paprika can be replaced with smoked paprika for a deeper flavor, or you can use a mix of sweet paprika and a pinch of cayenne for some heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when making one-pot cabbage rolls is overcrowding your pot, which can lead to uneven cooking and steaming instead of proper browning – make sure to use at least a 5-quart Dutch oven or large pot to give ingredients enough space. Rushing the browning process of the ground beef is another common mistake; take your time to develop a nice brown crust, as this creates the deep, rich flavor base for your dish. To prevent your cabbage from becoming too mushy, add it in stages: start with the firmer core pieces first, then add the leafier parts about 5-10 minutes later. For the best flavor development, resist the urge to stir too frequently – letting the ingredients cook undisturbed helps create those delicious caramelized bits at the bottom of the pot that make this dish extra tasty.

What to Serve With Unstuffed Cabbage Rolls?

Since this one-pot meal already includes meat, veggies, and a rich tomato sauce, you’ll want simple sides that can soak up all that delicious sauce. A scoop of fluffy white rice or buttered egg noodles makes the perfect base – I usually serve both options when feeding a crowd. For extra comfort-food points, warm up some crusty bread or soft dinner rolls to wipe your bowl clean. If you’re looking to add more veggies to the meal, a simple cucumber salad with sour cream dressing fits right in with these Eastern European flavors.

Storage Instructions

Keep Fresh: This one-pot wonder gets even better after a day or two as the flavors continue to meld together! Pack it up in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. I like to make this on Sunday for easy weekday lunches.

Freeze: This dish is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep nicely in the freezer for up to 3 months. Just remember to label your containers with the date – trust me, it helps!

Reheat: When you’re ready to enjoy your unstuffed cabbage rolls again, warm them up in the microwave for 2-3 minutes, stirring halfway through. For larger portions, heat them in a pot over medium-low heat, adding a splash of beef broth if needed to keep things moist. The cabbage might be a bit softer after reheating, but the taste is still fantastic!

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 40-50 g

Ingredients

• 1 tbsp brown sugar
• 1 lb lean ground beef
• 1 tsp paprika
• 4 cups green cabbage (shredded or roughly chopped)
• 1/2 cup diced onion
• 2-3 garlic cloves (minced for best flavor)
• 2 cans (14.5 oz) diced tomatoes
• 2 tsp salt
• 1 can (8 oz) tomato sauce (I use Hunt’s)
• 1/2 cup beef stock (I use homemade beef stock)
• 1 tsp ground black pepper

Step 1: Brown the Beef, Onions, and Garlic

In a large, deep skillet or Dutch oven, combine the ground beef, onions, and garlic.

Cook over medium heat until the mixture is browned and crumbly, approximately 5 to 7 minutes.

Once cooked, drain and discard the excess grease to ensure a lighter dish.

Step 2: Add Ingredients and Bring to a Boil

To the browned beef mixture, add in the chopped cabbage, diced tomatoes, tomato sauce, broth, paprika, sugar, salt, and pepper.

Stir everything together well to evenly distribute the flavors.

Increase the heat to bring the mixture to a boil, ensuring all ingredients are well incorporated.

Step 3: Simmer Until Tender

Once the mixture reaches a boil, cover the skillet or Dutch oven with a lid.

Reduce the heat to a low setting and allow the dish to simmer gently.

Let it cook for about 30 minutes, or until the cabbage becomes tender and the flavors meld together beautifully.

Stir occasionally to prevent sticking.