Unstuffed Cabbage Rolls
With tender cabbage, saucy rice, and savory meat simmered together in one pot, this unstuffed cabbage roll recipe uses simple ingredients and minimal prep to deliver classic flavor with a fraction of the effort.
Servings: 6
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound lean ground beef or ground turkey/chicken
- 1 small yellow onion minced
- 3 cloves garlic minced
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 2 cups low-sodium beef stock
- 1 (15-ounce) can petite diced tomatoes undrained
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon white distilled vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 dried bay leaves
- 4-5 cups diced green cabbage core removed, diced into ½-inch chunks
- 1 cup uncooked brown rice rinsed and drained *see note for white rice
- sour cream and dill for serving
Instructions
- n a heavy-bottomed pot, heat 2 teaspoons extra virgin olive oil over medium-high heat for 30-60 seconds. Add ground beef and minced onion and cook, breaking the meat into small bite-sized pieces as it cooks. Once fully browned, remove from the heat and drain off any excess grease if needed and then return the pan to the heat.
- To the pan, with the heat still on medium-high, add minced garlic, 2 teaspoons Hungarian paprika, 1 teaspoon dried oregano, and 1 teaspoon onion powder, and cook until the garlic and spices are toasted and fragrant. No more than 1 minute.
- Add 2 cups low-sodium beef stock and scrape up any browned bits off the bottom of the pot. Add 1 (15-ounce) can petite diced tomatoes, 1 (15-ounce) can tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon white distilled vinegar, 1 teaspoon kosher salt, ½ teaspoon ground pepper, 2 dried bay leaves, diced cabbage, and rinsed rice to the pan, stirring to combine.
- Bring the mixture to a boil, cover, and reduce the heat to low, and simmer for 30 minutes, undisturbed. After 30 minutes, remove the lid, stir quickly, recover, and continue to simmer for 15 minutes.
- Remove the pan from the heat, uncover, and stir well. If your rice is not tender, return to the heat for 5 minutes, adding up ¼ cup of water or broth if needed. A bit of residual liquid is okay and will absorb as the dish rests.
- Let sit for 10 minutes, then serve with a dollop of sour cream and fresh minced dill if desired.
Video
Notes
Paprika: Hungarian paprika has a deeper, sweeter flavor profile than regular paprika. That said, regular paprika will work here, it just won't be quite as flavorful.
Use long-grain white or brown rice, not short-grain or parboiled.
For White Rice: Simmer covered for 15 minutes. Uncover, stir, recover, and return to the heat for an additional 10 minutes, or until rice is tender. Remove from the heat, fluff the rice, recover and let sit for 5 minutes or until the liquid is mostly absorbed.
Gluten-Free? Ensure your Worcestershire sauce and beef broth are gluten-free. Lee and Perrins is my favorite brand of Worcestershire.
Storage: Let cool, transfer to an airtight container and store in the fridge for up to 3 days. Alternatively, place in a freezer-safe bag or container and store in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
Nutrition
Calories: 125kcal | Carbohydrates: 5g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 484mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
