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One-Pan Unstuffed Cabbage Rolls

unstuffed cabbage rolls //

Cabbage is an underrated vegetable. It’s not sexy like Romaine or Spinach. It’s inexpensive and common. But, boy, does it pack a nutritional punch! Cabbage is low in calories and high in Vitamin C, dietary fiber and folate. And it certainly does not have to be boring!

I have only a few dishes in my recipe box that call for cabbage, but it’s a make-or-break ingredient so I buy a head even though I often end up throwing away a good chunk of it. {No, bagged cabbage won’t work. Yes, I asked my neighborhood grocery store if they would sell me a smaller cut, but no beans.}

So in an effort to avoid waste and capitalize on the health benefits of cabbage, I started searching for new recipes to add to my meal rotation. Cabbage rolls came up frequently, but seemed unlikely my kids would eat them. This recipe, however, has all the yummy goodness of cabbage rolls without the mess. One pan does it all and the kids gobble it up!

Do you cook with cabbage? Is there a cabbage-based meal you especially enjoy? I’d love to know — please share it in the comments below!  — v.


unstuffed cabbage rolls //


  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 head of cabbage, chopped
  • 1 (8 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups water
  • 1 cup extra long grain rice
  • 1/2 cup shredded cheddar cheese
  • Sour cream {optional}


In a large pan, brown ground beef until no longer pink. Add onion and garlic, and continue cooking until translucent. Season with salt and pepper.

Add cabbage, tomato sauce, diced tomatoes, water and rice to pan. Stir to combine, then cover, reduce heat and simmer for 20-25 minutes until rice is soft and cooked through.

Top with shredded cheese and serve with a dollop of sour cream.

recipe source: adapted from Smile Sandwich


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