Deconstructed Cabbage Roll Skillet
35-Minute Comfort Meal Comfort Food.
All the hearty, savory flavor of classic cabbage rolls, made simple in one pan and ready in about 30 minutes.
I have this faded memory of my grandmother standing in her kitchen, patiently blanching cabbage leaves and carefully rolling each one. The whole house would smell like tomatoes and spice. It was a day-long affair, a true labor of love. I wanted to capture that feeling, that exact smell, but fit it into my own, much busier life. This recipe is my little tribute to that memory. It's not as fussy, not as perfect, but the feeling it gives me is exactly the same. Pure, simple comfort.
Why You'll Love This Easy Version
- •It's a one-pan meal, which means cleanup is a dream.
- •You get all that slow-cooked flavor in about 30 minutes.
- •It’s wonderfully rustic and imperfect.
- •The leftovers are somehow even better the next day.
- •It's a complete, satisfying meal all on its own.
Wow, just wow. My family devoured this. I never thought I could get the taste of real cabbage rolls on a Tuesday night, but this recipe is a game-changer. It's going into our regular rotation for sure. It’s so heartwarming and just ridiculously easy.
Essential Ingredient Guide
- Green Cabbage: Just a standard head of green cabbage is perfect. You'll want to chop it into bite-sized pieces. Don't worry about them being uniform; the varied texture is part of the charm.
- Ground Beef: I like to use an 85/15 lean ground beef. It has enough fat for flavor but isn't too greasy. Ground turkey or chicken would also work nicely.
- Smoked Paprika: This is my little secret. It adds a gentle, smoky depth that really elevates the simple tomato sauce and makes it taste like it's been simmering for hours.
- Cooked Rice: Using leftover or pre-cooked rice is the key to making this a super fast weeknight meal. It gets stirred in at the end just to heat through.
Complete Cooking Process
- First, you'll create the foundation of flavor. Get your skillet nice and warm and brown the ground beef with the onions. This step is all about developing that rich, savory character. Let it get some nice color.
- Next, pile in the chopped cabbage. It might seem like a lot at first, but it will cook down beautifully. As it wilts, it softens and absorbs all the delicious flavors from the pan.
- Now, add the liquids—crushed tomatoes and broth—along with your seasonings. Give it all a good stir, cover it, and just let it do its thing. This is when the magic happens, as all the ingredients meld together into a beautiful, fragrant stew.
- Finally, stir in your cooked rice. This soaks up some of the sauce and makes the dish complete. Serve it up in big, warm bowls with a dollop of sour cream. So simple, so good.
A Few Common Questions
→Can I make this vegetarian?
Absolutely. You could substitute the ground beef with a cup of brown or green lentils (canned or cooked) or about 16 ounces of chopped mushrooms. Just sauté the mushrooms until they release their water before adding the other ingredients.
→Can I use a different kind of rice?
Yes, any cooked rice works. Brown rice adds a nice chewiness, and even quinoa would be a great option for a little extra protein. Just make sure it's cooked beforehand to keep the recipe quick.
→How do I make this low-carb?
It's very easy to adapt. Simply substitute the rice with an equal amount of cauliflower rice. Stir it in during the last 5 minutes of simmering, just long enough to get tender.
Deconstructed Cabbage Roll Skillet
A deconstructed take on classic cabbage rolls, this one-pan skillet meal delivers all the nostalgic flavor in under 35 minutes. Perfect for a busy weeknight when you're craving something cozy and satisfying.
Timing
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Skillet
- 011 tbsp olive oil
- 021 lb lean ground beef
- 031 large yellow onion, chopped
- 043 cloves garlic, minced
- 051 small head of green cabbage (about 6 cups), cored and chopped
- 061 (28-ounce) can crushed tomatoes
- 071 cup beef broth
- 082 cups cooked white or brown rice
- 091 tbsp brown sugar
- 101 tsp smoked paprika
- 11Salt and freshly ground black pepper to taste
For Garnish (Optional)
- 01Sour cream or full-fat plain yogurt
- 02Fresh dill or parsley, chopped
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and chopped onion, breaking up the meat with a spoon. Cook until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
Add the chopped cabbage to the skillet. Cook, stirring occasionally, until it begins to wilt, about 5 minutes.
Pour in the crushed tomatoes and beef broth. Stir in the brown sugar, smoked paprika, salt, and pepper.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the cabbage is tender.
Stir in the cooked rice until it's well combined and heated through.
Taste and adjust the seasonings if needed. Sometimes a little more salt or a pinch of sugar makes all the difference.
Serve warm in bowls, topped with a dollop of sour cream and a sprinkle of fresh dill or parsley, if you like.
Notes & Tips
- 1You can use up to 8 cups of cabbage if you love it—it will cook down!
- 2If your crushed tomatoes are very acidic, you might want to add another pinch of brown sugar to balance the sauce.
Tools You'll Need
- •Don't skip draining the fat from the beef. This keeps the final dish rich but not greasy.
- •Be patient and let the cabbage fully wilt down before adding the liquids. It helps develop a sweeter flavor.
- •Taste the sauce right before serving. A final pinch of salt or a little more pepper can really make all the flavors pop.