Description

This hearty and comforting Unstuffed Cabbage Rolls recipe delivers all the delicious flavors of traditional cabbage rolls without the hassle of stuffing. Ground beef is sautéed with aromatic spices and combined with diced cabbage, tomatoes, and brown rice, then simmered in a savory tomato broth to create a satisfying one-pot meal perfect for any night of the week.

Ingredients

Meat and Oil

2 teaspoons extra virgin olive oil
1 pound lean ground beef (or ground turkey/chicken)

Vegetables and Aromatics

1 small yellow onion, minced
3 cloves garlic, minced
4-5 cups diced green cabbage (core removed, diced into ½-inch chunks)

Spices and Seasonings

2 teaspoons Hungarian paprika
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground pepper
2 dried bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon white distilled vinegar

Liquids and Canned Goods

2 cups low-sodium beef stock
1 (15-ounce) can petite diced tomatoes (undrained)
1 (15-ounce) can tomato sauce

Grains

1 cup uncooked brown rice, rinsed and drained (*see note for white rice alternative)

For Serving

Sour cream
Fresh dill, minced

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Instructions

Heat the Oil and Cook the Meat: In a heavy-bottomed pot, heat 2 teaspoons of extra virgin olive oil over medium-high heat for about 30-60 seconds. Add the ground beef and minced onion, cooking while breaking the meat into small bite-sized pieces. Cook until the beef is fully browned. Remove from heat, drain excess grease if needed, and return pot to heat.
Add Garlic and Spices: With the pot on medium-high heat, add minced garlic, 2 teaspoons Hungarian paprika, 1 teaspoon dried oregano, and 1 teaspoon onion powder. Cook for no more than 1 minute until the garlic and spices become fragrant and toasted.
Add Liquids, Vegetables, and Rice: Pour in 2 cups low-sodium beef stock, scraping up any browned bits from the bottom of the pot. Stir in the canned petite diced tomatoes (undrained), tomato sauce, Worcestershire sauce, brown sugar, white distilled vinegar, kosher salt, ground pepper, bay leaves, diced cabbage, and the rinsed brown rice. Mix everything together thoroughly.
Simmer Covered: Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer undisturbed for 30 minutes.
Stir and Continue Simmering: After 30 minutes, remove the lid briefly and stir quickly. Recover the pot and simmer for an additional 15 minutes.
Check Rice and Adjust: Remove the lid and stir well. If the rice is not tender, return to heat for 5 more minutes, adding up to ¼ cup of water or broth if needed. A little residual liquid is fine as it will be absorbed while resting.
Let Rest and Serve: Remove from heat and let the dish sit for 10 minutes. Serve warm, topped with a dollop of sour cream and a sprinkle of fresh minced dill, if desired.

Notes

You can substitute ground beef with ground turkey or chicken for a leaner option.
For a quicker cooking time, white rice can be used in place of brown rice; adjust simmering time accordingly.
Be sure to rinse brown rice well to remove excess starch and improve texture.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
For a dairy-free option, omit sour cream or use a plant-based alternative when serving.
If you prefer spicier flavors, consider adding a pinch of red pepper flakes along with the paprika.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Stovetop
Cuisine: American