Unstuffed Cabbage Roll Skillet
Make these Skillet Cabbage Rolls for a super easy take on the classic dish with all the flavors you know and love! Everything comes together in one skillet for simple prep and cleanup.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
Are you craving stuffed cabbage rolls but not in the mood to do all of that prep work? This super simple "unstuffed" cabbage roll skillet takes all the same ingredients and turns them into a one pan meal that's ready in 30 minutes!
Why this Recipe Works
Made with classic ingredients, unstuffed cabbage rolls are the epitome of comfort food. With hearty cabbage and ground beef and the perfect layer of melty cheese, this is a much easier, busy-weeknight-friendly version of traditional cabbage rolls! With minimal prep and cooking time, this recipe still gives you that classic rich tomato sauce for the familiar flavor of cabbage rolls.
And if you love all-in-one meals like this cabbage roll skillet dinner, you'll also love my Southern Fried Cabbage and Sausage or the Ultimate Chicken Casserole!
Ingredients Needed
- Ground Beef: I like to use lean ground beef for a slightly healthier dish.
- Veggies: You'll want a combination of red peppers, canned tomatoes, onions, and of course, green cabbage!
- Seasonings: For lots of comforting savory flavor, start with smoked paprika, Italian seasoning, plus salt and black pepper to taste.
- Tomato Paste: Provides its signature sweet and slightly tangy flavor.
- Beef Broth: You can also use vegetable or chicken broth, but beef broth plays well with ground beef.
- Long Grain Rice: Adds a super filling and satisfying bite to your cheesy cabbage casserole.
- Soy Sauce and Worcestershire Sauce: Deepen the savory flavors of the dish and add rich complexity.
- Mozzarella Cheese: Another cheese variety would work, but I like to use mozzarella because it melts so easily.
How to Make Skillet Cabbage Rolls
- Step 1: Brown ground beef in a large skillet with onions and red bell pepper.
- Step 2: Stir in garlic, tomato paste, Italian seasoning, and paprika.
- Step 3: Add canned tomatoes, uncooked rice, beef broth, and cabbage leaves, then mix in soy sauce and Worcestershire sauce and bring to a boil. Reduce to a gentle simmer and cook 20 minutes.
- Step 4: Top with cheese, cover to melt, then serve!
Recipe Tips
- If you don't want to use beef, you could substitute for ground turkey instead.
- For a little bit of spicy heat, add red pepper flakes or cayenne pepper.
- Allow leftovers to cool slightly and transfer to an airtight container in the fridge. Your cabbage casserole will last 2 to 3 days.
- Feel free to use brown rice although it may take a bit longer to cook.
Recipe FAQ's
This dish is typically made by wrapping beef and/or pork with rice and other fillings in a cabbage leaf, then baking or cooking on the stovetop in a tangy tomato sauce.
The main reason for mushiness would be overcooking. If you find the cabbage comes out too soft for your liking and you want a bit more of a bite, add it later in the process.
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Unstuffed Cabbage Roll Skillet
Ingredients
- 1 pound ground beef
- 1 cup onion diced
- 1 cup red bell pepper diced
- 4 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 14.5 ounce can diced tomatoes, drained
- 2 cups beef stock or broth
- 1 cup long grain rice
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 4 cups green cabbage chopped
- 1 1/2 cups mozzarella cheese
- salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Heat a 12 inch skillet on medium high heat and add the ground beef, onions and red peppers and cook until browned about 5 minutes. Drain any grease.
- Add in the garlic, tomato paste, Italian seasoning, paprika, and salt and cook about another minute.
- Add in the canned tomatoes, rice, beef stock and cabbage, soy sauce, Worcestershire sauce and bring to a boil. Reduce heat to low, cover and cook for 20 minutes.
- Remove the lid add the shredded cheese on top, cover and let the cheese melt.
- Add more salt and pepper to taste, garnish with fresh chopped parsley and serve!
Yay Judith so happy you liked it 🙂
Absolutely delicious..will make again..thanks for sharing!! Love your recipes!