Skillet Unstuffed Cabbage
Looking for a quicker alternative to stuffed cabbage rolls? Try this skillet version with ground beef, rice, cabbage, and savory seasonings.
If you like stuffed cabbage rolls, you’ll love this easy-prep unstuffed cabbage. There’s no parboiling, rolling, and stuffing—everything is cooked in a large skillet or Dutch oven. The dish combines all the familiar ingredients and flavors of stuffed cabbage in a skillet. It’s a complete meal with ground beef, rice, cabbage, tomato sauce, and seasonings.
It’s an ideal weeknight dinner that’s filling, easy to customize, and reheats beautifully for leftovers.
Why You’ll Love It
All the flavor, none of the hassle. Skip the rolling — everything cooks together in one skillet.
One-pot dinner. A complete, hearty meal with meat, rice, and vegetables.
Family-friendly and comforting. Warm, familiar flavors and a cozy texture.
Easy to customize. Adapt the seasoning or mix-ins based on your favorite cabbage roll recipe.
Ingredient Notes
- Vegetable oil – Used to sauté the beef and vegetables.
- Ground beef – 85% lean is a good balance of flavor and moisture.
- Onion and bell pepper – Add classic stuffed cabbage flavor and aromatic depth.
- Cabbage – Coarsely chopped; cooks down and blends with the other ingredients.
- Rice – Long-grain white rice cooks directly in the sauce for convenience.
- Tomato sauce and paste – Create a rich, tangy tomato base.
- Water – Needed to cook the rice and blend the flavors.
- Salt, pepper, thyme – Basic seasoning for depth and balance.
- Bay leaf – Adds subtle herbal flavor; remove before serving.
Steps to Make Skillet Unstuffed Cabbage
- Sauté the ground beef in oil, then add the onions and bell pepper and cook until tender.
- Stir in the chopped cabbage and rice and cook briefly.
- Add the tomato sauce, paste, water, and seasonings; bring to a boil.
- Simmer until the rice is tender, stirring occasionally.
- Taste, adjust seasoning, and remove the bay leaf before serving.
Tips
- Use a deep skillet or Dutch oven to hold everything comfortably as it cooks down.
- Stir occasionally while simmering to prevent sticking and ensure even cooking.
- Add water as needed if the mixture gets too dry before the rice is tender.
Recipe Variations
- Add sausage. Replace half the beef with ground pork or sausage for a different flavor profile.
- Spice it up. Stir in a pinch of crushed red pepper flakes or paprika.
- Use brown rice. Increase cooking time and add more water as needed.
- Add beans. Stir in a can of drained black or kidney beans for extra heartiness.
- Top with cheese. Sprinkle with shredded mozzarella or cheddar before serving.
Serving Suggestions
- Serve with crusty bread or warm rolls to soak up the sauce.
- Pair with a green salad or cucumber salad for a fresh contrast.
- Add a dollop of sour cream or a sprinkle of Parmesan for richness.
- Include it in a cozy fall or winter meal alongside roasted vegetables.
How to Store (and Reheat, if applicable)
Refrigerate: Store in an airtight container for up to 4 days. Let cool before sealing.
Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Reheat in a skillet over medium-low heat or microwave until hot, adding a splash of water if needed to loosen the mixture.
Skillet Unstuffed Cabbage
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 head cabbage, coarsely chopped, about 3/4 to 1 pound
- 1 cup long-grain rice, uncooked
- 1 can tomato sauce, 15-oz
- 1 can tomato paste, 6-oz
- 2 cups water
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon thyme
- 1 bay leaf
Instructions
- Heat the oil in a large, deep skillet, sauté pan, or Dutch oven. When the oil is shimmering, add the ground beef and cook undisturbed for 5 minutes. Break up the beef and add the onions and bell peppers. Cook, stirring for 3 minutes longer or until the beef is no longer pink.
- Add the cabbage and rice and cook, stirring for 2 minutes.
- Add the tomato sauce, tomato paste, water, and seasonings. Bring to a boil; reduce the heat to low and simmer for 20 to 25 minutes or until the rice is tender. Stir occasionally and add more water if necessary.
- Taste and adjust the seasonings and remove the bay leaf.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
