One-Pan Unstuffed Cabbage Rolls Skillet, Easy Dinner
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!
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
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, 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 2 cupsCalories: 410kcalCarbohydrates: 48gProtein: 27gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 740mgFiber: 6g
Tried this recipe?Let us know how it was!