Unstuffed Cabbage Rolls

Unstuffed Cabbage
Unstuffed Cabbage. Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: Serves 6 to 8
Ratings (38)

Have cabbage roll flavors in a fraction of the time! This flavorful "unstuffed cabbage" is a ground beef and cabbage skillet, made with lean ground beef, tomatoes, and cabbage. If you like cabbage rolls but don't like the prep work, this casserole is for you!

The recipe includes a bit of ground cinnamon and nutmeg, but it is entirely optional.

Serve this easy skillet cabbage dish with rice or potatoes and a tossed salad for a great tasting meal.

What You'll Need

  • 1 tablespoon olive oil
  • 1 1/2 to 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon cider vinegar or wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon, optional
  • pinch nutmeg, optional
  • 1/2 teaspoon ground black pepper

How to Make It

  1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
  2. Add the garlic and continue cooking for 1 minute longer.
  3. Add the chopped cabbage, tomatoes, tomato sauce, vinegar, salt, pepper, and the cinnamon and nutmeg, if using. Bring to a boil. Reduce the heat to low, cover the pan, and simmer for 20 to 30 minutes, or until cabbage is tender.


    • Replace the diced tomatoes with chopped stewed tomatoes.
    • Replace the tomato sauce with a can of condensed tomato soup.
    • Add 1 cup of water and 1 cup of uncooked rice to the pan along with the tomatoes and cabbage.