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Delicious unstuffed cabbage roll skillet served in a pan with fresh ingredients

Unstuffed Cabbage Roll Skillet

A quick and easy one-pan dish that combines the flavors of traditional cabbage rolls without the hassle of rolling. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Consider lean ground turkey for a lighter option.
  • 1 cup onion (diced) Shallots work just as well.
  • 1 cup red bell pepper (diced) Any bell pepper will do.
  • 4 cloves garlic (minced) Garlic powder can be a quick alternative.
  • 1/2 teaspoon Italian seasoning Use fresh herbs for an extra kick.
  • 1 teaspoon smoked paprika Regular paprika is a fine substitute if needed.
  • 1 teaspoon salt Adjust per your dietary needs.
  • 2 tablespoons tomato paste You can use crushed tomatoes in a pinch.
  • 1 14.5-ounce can diced tomatoes, drained Fresh tomatoes can also add more vibrance.
  • 2 cups beef stock or broth Vegetable broth works well for a vegetarian spin.
  • 1 cup long grain rice Quinoa serves as a gluten-free option.
  • 1 tablespoon soy sauce Tamari is gluten-free if needed.
  • 1 tablespoon Worcestershire sauce Coconut aminos can work as a swap.
  • 4 cups green cabbage (chopped) Savoy cabbage can be used for a more tender bite.
  • 1 1/2 cups mozzarella cheese Try cheddar for a stronger flavor.
  • Salt and black pepper to taste Essential for seasoning; season progressively as you cook.
  • Fresh chopped parsley for garnish Omit if you’re short on time.

Method
 

Cooking
  1. Heat a 12-inch skillet on medium-high heat, adding in the ground beef, onions, and red peppers. Cook until browned, about five minutes, and drain any excess grease.
  2. Add in the minced garlic, tomato paste, Italian seasoning, smoked paprika, and salt; cook for about another minute to release those inviting aromas.
  3. Pour in the diced tomatoes, rice, beef stock, and chopped cabbage. Stir in the soy sauce and Worcestershire sauce; bring the entire mixture to a boil.
  4. Reduce heat to low, cover, and let it simmer for 20 minutes until the rice absorbs the flavors and the cabbage softens.
  5. Remove the lid, sprinkle the mozzarella cheese on top, cover, and allow it to melt blissfully for a few minutes.
  6. Taste and adjust seasoning with salt and black pepper, then garnish with fresh parsley before serving.

Notes

Prepare double the quantity to enjoy as leftovers; it reheats wonderfully. You can make it ahead of time for an even easier weeknight meal. Consider topping it with sour cream for a tangy finish.