This Unstuffed Cabbage Rolls Skillet Dinner is true comfort food with the classic savory combination of lean ground beef, cabbage, rice and a rich tomato sauce found in cabbage rolls...but in deconstructed form! It's such an easy and delicious weeknight meal and the best part is everything comes together in one pan!
As a dietitian, I often get asked for easy healthy dinner recipes that are a good balance of protein, fiber, and healthy fats but won't take hours to make. And the hardest part can be getting all that nutrition in a delicious meal you'll actually enjoy the cozy flavors of! One of my favorite ways to accomplish it is with recipes made in a skillet like an unstuffed pepper skillet or these deconstructed cabbage rolls!
This dinner has all the the flavors of traditional cabbage rolls without the effort of wrapping them. Basically, think of these as lazy cabbage rolls. 😊
Serve this cabbage roll skillet with a dollop of Greek yogurt or tahini yogurt sauce on top and a simple super greens side salad or arugula salad with lemony dressing on the side.
More Healthy Skillet Dinners
- Unstuffed Pepper Skillet with Ground Beef
- Quick & Easy Turkey Taco Skillet with Black Beans
- Cheesy Broccoli Chicken and Rice Skillet
- Turkey Zucchini Skillet with White Beans
- Ground Chicken & Veggies Stir Fry
- Hot Honey Ground Beef Bowls with Sweet Potatoes
- Lemon Chicken Orzo Skillet
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Key Ingredient Notes and Substitution Ideas
This unstuffed cabbage rolls skillet is made with simple ingredients. Below are some notes and substitution ideas. You can find the measurements at the bottom of this post.
- Lean Ground Beef - I use 93% lean ground beef for this recipe. You'll use a pound of ground beef to provide a good amount of protein and iron. If you don't eat beef, a good substitute would be a different ground meat. Ground turkey or ground chicken work great. If you are vegan, feel free to substitute with beans or tofu.
- Green Cabbage - I use a head of cabbage and shred it finely with a kitchen knife, mandoline, or food processor. Cabbage provides antioxidants and dietary fiber to support a healthy gut. I like to use green cabbage because it's slightly sweeter and softens more when cooked than purple cabbage. That said, you can use a combination of the two if you want. And for a timesaver, you can grab a bag of pre-shredded cabbage.
- White Rice - I use long-grain white rice for this recipe and prefer jasmine rice. Rice cooks relatively quickly and provides carbohydrates which are an important energy source for your brain and body. I don't recommend using brown rice for this recipe because it takes much longer to cook. And don't worry, you'll still get lots of fiber from the cabbage!
- Yellow Onion and Garlic Cloves - to add great flavor, texture, and depth. You can use 1 teaspoon of garlic powder and 1 teaspoon of onion powder instead to make it easy.
- Crushed Tomatoes - a can of crushed tomatoes adds tons of flavor and important nutrients including vitamin C, potassium, and a powerful antioxidant called lycopene.
- Tomato Paste - adding tomato paste to ground meat provides some acidity to balance out the richness and also adds extra flavor. If you don't have tomato paste, worcestershire sauce will add a similar umami component to the meat.
- Extra-Virgin Olive Oil - to cook the beef. Extra-virgin olive oil is high in heart-healthy fatty acids that support brain health and hormone health. You can substitute with avocado oil if you prefer.
- Beef Broth - I use beef broth for this recipe, but you can use chicken broth, bone broth or vegetable broth instead if you prefer. If you're sensitive to salt, use a low-sodium broth and add salt to taste.
- Lemon Juice - to brighten up the flavors and add acidity at the end of cooking.
- Fresh Parsley - parsley adds an earthy flavor and some color to the dish. I love using fresh herbs when I can because they contain important nutrients like the antioxidants found in parsley. If you want to use a different fresh herb, fresh cilantro or fresh basil added at the end will work.
- Savory Seasonings - a blend of paprika, oregano, red pepper flakes, and coriander adds so much flavor.
- Kosher Salt & Black Pepper - to tie everything together.
How to Make an Unstuffed Cabbage Roll Skillet
Below are the directions for how to make this recipe with photos that I hope are helpful. Check the recipe card at the bottom of this post for the full recipe.
- Step 1: Heat a large skillet or saute pan on medium heat. Add olive oil until hot. Add onion and saute until soft, about 3-4 minutes.
- Step 2: Add garlic and stir until fragrant, about 30 seconds and then add the ground beef and seasonings. Break apart the beef with a wooden spoon or masher. Cook until the beef is no longer pink and almost cooked through, about 5-7 minutes. Then stir in the tomato paste.
- Step 3: Add the crushed tomatoes (no need to drain), uncooked rice, cabbage, and beef broth. Give it a stir to make sure everything is well combined. Bring everything to a boil. Reduce to low heat, cover, and simmer for 20-25 minutes until the rice is cooked, stirring occasionally. Cooking time will vary depending on your pan and stovetop.
- Step 4: Turn off the heat, give it a stir, and add extra broth if needed. Add the lemon juice and fresh parsley. Give it a taste and add salt to taste.
Hint: If you want to use minute rice instead, you only need to let the chopped cabbage and tomato mixture simmer for 15-20 minutes and add the minute rice in the last 1-2 minutes. If using brown rice, cook the rice separately and add it to the mixture in the same way as minute rice.
Dietitian Tip
Ground beef provides several important nutrients. It's an excellent source of protein, which can help with feelings of satiety and muscle retention. It also provides a significant amount of vitamin B12, zinc, and iron. Pairing lean cuts of beef with nutrient-packed vegetables like the cabbage in this recipe is an easy way to get in fiber and high-quality protein!
Video of How to Make Unstuffed Cabbage Rolls
Here's a video showing how to make this recipe that I hope is helpful!
Variations
One of the best parts about making this unstuffed cabbage roll skillet is you can customize it to your taste! Below are some ideas:
- Hearty - if you prefer a heartier skillet dinner, add mushrooms or diced bell peppers with the onion.
- Spicy - if you like it spicy, double or triple the red pepper flakes or add cayenne pepper.
- Vegan - make it vegan by replacing the ground beef with beans or tofu.
Ideas for Serving
- Add your favorite toppings - my favorite way to eat this is with a dollop of plain Greek yogurt or sour cream and sliced avocado on top - such a delicious dinner!
- On top of a salad - Turn it into a cabbage roll bowl salad by serving it on top of crisp romaine lettuce with your favorite dressing.
- With a Simple Side Salad - add a kale white bean salad, mixed greens or arugula spinach with a light dressing on the side and serve everything family style.
Equipment
You'll need a large saute pan with a lid for this skillet dinner. I use my 4.5 quart Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan.
Storage for Unstuffed Cabbage Rolls Skillet
- Prep time - prep ahead of time by chopping your cabbage, garlic and onion so everything is ready to throw together when dinnertime rolls around.
- Refrigerator - store leftovers in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in freezer safe containers and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
Expert Tips
- The most time-consuming part of this recipe is shredding the cabbage. Do it in advance so that it's ready when it's time to cook dinner.
- If you notice browned bits getting stuck to the bottom of the pan while cooking the beef, turn down the heat.
- Once the mixture is done simmering, add more broth if it's too dry.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Ground beef provides several important nutrients. It's an excellent source of protein, meaning it provides 25 grams of protein per 3 ounces. Cabbage is a nutrient-dense, low-calorie ingredient. It provides dietary fiber, antioxidants, vitamins A & C, and potassium. And rice provides carbohydrates, the brains preferred energy source.
Absolutely! If doing so, I would look for one that is majority green cabbage.
Yes, this is a gluten-free recipe.
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Perfect for Pairing
These are my favorite dishes to serve with Unstuffed Cabbage Rolls Skillet:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
One-Pan Unstuffed Cabbage Rolls Skillet, Easy Dinner
Equipment
Ingredients
- 1 lb lean ground beef (or ground turkey)
- 2 tablespoon extra virgin olive oil
- ½ medium yellow onion, diced (or 1 small yellow onion)
- 3 cloves garlic (or 1 teaspoon garlic powder)
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt (if sensitive to salt, start with ½ tsp), more to taste
- ¼ teaspoon black pepper
- 2 tablespoon tomato paste
- 1 (14 oz) can crushed tomatoes
- 1 cup long grain white rice (I use jasmine rice)
- 2 cup beef broth
- 6 cups shredded green cabbage (about ½ head of cabbage)
- squeeze fresh lemon (~½ a large lemon)
- ¼ cup fresh parsley (optional)
Instructions
- Heat a large skillet or saute pan on medium heat. Add olive oil until hot. Add onion and saute until soft, about 3-4 minutes.
- Add garlic and stir until fragrant, about 30 seconds and then add the ground beef and seasonings. Break apart the beef with a wooden spoon or masher. Cook until the beef is no longer pink and almost cooked through, about 5-7 minutes. Then stir in the tomato paste.
- Add the crushed tomatoes (no need to drain), uncooked rice, cabbage, and beef broth. Give it a stir to make sure everything is well combined. Bring everything to a boil. Reduce to low heat, cover, and simmer for 20-25 minutes until the rice is cooked, stirring occasionally. Cooking times will vary depending on your pan and stovetop.
- Turn off the heat, give it a stir, and add extra broth if needed. Add the lemon juice and fresh parsley. Give it a taste and add salt to taste.
- Hint: If you want to use minute rice instead, you only need to let the cabbage and tomato mixture simmer for 15-20 minutes and add the minute rice in the last 1-2 minutes. If using brown rice, cook the rice separately and add it to the mixture in the same way as minute rice.
Video
Notes
- The most time-consuming part of this recipe is shredding the cabbage. Do it in advance so that it's ready when it's time to cook dinner.
- If you notice browned bits getting stuck to the bottom of the pan while cooking the beef, turn down the heat.
- Once the mixture is done simmering, remove the lid and add more broth if it's too dry.
- Prep - prep ahead of time by chopping your cabbage, garlic and onion so everything is ready to throw together when dinnertime rolls around.
- Refrigerator - store leftovers in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in freezer safe containers and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
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