Made with ground beef, cabbage, garlic, and tomatoes, this one-pot unstuffed cabbage rolls recipe is cozy, comforting, and so easy to love.
There’s this thing that happens to me every fall—I get nostalgic. And by nostalgic, I mean I start cooking like my grandma is suddenly standing behind me, whispering old recipes in my ear while judging my knife skills. Cabbage rolls were her thing. I mean, she could roll those little suckers in her sleep.
Me? Not so much.
I tried once, years ago, to recreate her stuffed cabbage on a Tuesday night. Let’s just say by the third ripped cabbage leaf, I was ready to throw the whole pot out the window. So I gave up… sort of. I took everything she would’ve put in those rolls and just, well, dumped it all into a pot.
And wouldn’t you know it? It worked. It really worked.
It was one of those nights. The kids were hangry. I was running on fumes and caffeine. And I had a head of cabbage giving me judgmental stares from the fridge. Rolling anything felt like too much. But I still wanted something hearty. Something with that old-school, Eastern European comfort vibe.
So, I browned the beef, chopped the cabbage, threw in some tomatoes, and hoped for the best. Y’all… it was magic. Even my picky youngest—who once declared war on cabbage—went back for seconds.
This Unstuffed Cabbage Rolls Recipe has lived on ever since. It’s one of those meals that tastes like a Sunday but only takes 30 minutes. It’s warm. It’s nostalgic. And it’s shockingly kid-approved.
Why You’ll Love This Unstuffed Cabbage Rolls Recipe?
I’m not saying this will replace your grandma’s cabbage rolls (no one’s coming for Grandma’s title), but let’s be real—it’s weeknight gold. Here’s what makes it a keeper:
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It’s all in one pot. Minimal dishes = maximum win.
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No rolling required. Just chop, stir, and simmer.
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Tastes even better the next day. Seriously, make extra.
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Flexible. Low-carb? Add cauliflower rice. Want heat? Toss in red pepper flakes.
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Budget-friendly and filling. I mean, cabbage is still cheap. Bless it.
Ingredient Notes:
This one’s all about simple ingredients coming together to make something way more than the sum of its parts. Here’s the rundown:
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Ground beef (2 lbs): I go for 80/20, but if you wanna lighten it up, turkey or chicken works too.
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Onion (1 large): Adds sweetness and depth. Feel free to go big here.
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Cabbage (1 small head): Roughly chopped—don’t overthink it. You want texture, not mush.
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Canned diced tomatoes (2 cans): Adds acidity and those juicy bits of tomato. I like the ones with basil.
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Tomato sauce (1 can): Pulls it all together and makes everything saucy and rich.
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Garlic (2 cloves): Use more if you’re feeling wild. Or add a dash of garlic powder in a pinch.
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Water (½ cup): Just enough to simmer without drying out.
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Salt & black pepper: Taste as you go. Grandma always did.
How To Make Unstuffed Cabbage Rolls?
Step 1: Brown your beef
Grab your favorite Dutch oven (mine has a chip in it, still works) and toss in the beef and chopped onion over medium-high heat. Stir and crumble it up until browned—about 5–7 minutes. Drain off the grease unless you’re into that rich vibe.
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Step 2: Build the base
Now, throw in your chopped cabbage, diced tomatoes, tomato sauce, garlic, salt, pepper, and water. Stir it up like you mean it. Bring everything to a gentle boil.
Step 3: Let it simmer
Cover that pot and reduce the heat to low. Let it simmer for around 30 minutes, stirring now and then. You want the cabbage to be tender but not falling apart.
Step 4: Taste test time
Open the lid, take a whiff (hello, cozy comfort), and give it a taste. Need more salt? Maybe a pinch of sugar if your tomatoes are too acidic? Adjust as you like.
Step 5: Serve and enjoy
Ladle it into bowls. Add rice, bread, or just eat it as-is. Your kitchen will smell like you cooked for hours, and no one needs to know you didn’t.
Storage Options:
This dish is a leftovers dream. Store it in the fridge up to 4 days—honestly, it gets even better. The flavors deepen and the cabbage softens just a bit more. I reheat mine in the microwave or on the stovetop with a splash of water.
Wanna freeze it? Totally doable. Let it cool, then portion into freezer bags or containers. It’ll last about 3 months. Just thaw overnight and reheat when the craving hits.
Variations and Substitutions:
This is the kind of recipe you can riff on depending on what’s in your fridge or pantry. A few ideas:
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Add rice: Make it feel more “cabbage roll” by stirring in cooked rice at the end.
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Make it spicy: Add chili flakes, smoked paprika, or a splash of hot sauce.
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Swap the meat: Ground turkey, pork, or even a plant-based option all work.
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Make it cheesy: Stir in a handful of shredded cheese right before serving for that gooey touch.
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Go smoky: A dash of liquid smoke or smoked paprika adds depth.
What to Serve with Unstuffed Cabbage Rolls?
Not that this dish needs a co-star, but if you wanna round it out:
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Mashed potatoes: Soak up that tomatoey goodness.
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Crusty bread or garlic toast: Always a good idea.
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Steamed rice or cauliflower rice: Classic, easy, and hearty.
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Sour cream or Greek yogurt: For a cool contrast.
Frequently Asked Questions:
Can I make this in advance?
Yes—and you should. It’s even better the next day. Meal prep win.
Can I cook it in the slow cooker?
Totally. Just brown the meat first, toss everything into the slow cooker, and cook on low for 5–6 hours.
Will picky eaters like it?
Mine did. And they normally act like cabbage is poison. So there’s hope.
If you’re craving a dinner that feels like a warm hug, but you’ve got zero energy to fold cabbage like origami, this Unstuffed Cabbage Rolls Recipe is your new best friend. It’s messy, hearty, low-maintenance, and full of flavor—just like the best kind of home-cooked meal should be.
Let me know if you try it—I’d love to hear how it turns out. Bonus points if your kids surprise you too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Unstuffed Cabbage Rolls Recipe
Ingredients
- 2 pounds ground beef
- 1 large onion finely chopped
- 1 small head green cabbage roughly chopped
- 2 14.5-ounce cans diced tomatoes, undrained
- 1 8-ounce can tomato sauce
- ½ cup water
- 2 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
Brown the Ground Beef and Onion:
- In a large Dutch oven or deep-sided skillet, cook the ground beef and chopped onion over medium-high heat until the beef is no longer pink and the onions are softened—approximately 5 to 7 minutes. Drain and discard excess grease.
Add Remaining Ingredients:
- Incorporate the chopped cabbage, diced tomatoes (with their juice), tomato sauce, water, minced garlic, salt, and black pepper into the pot. Stir well to combine all ingredients evenly.
Simmer the Mixture:
- Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot with a lid, and allow it to simmer for approximately 30 minutes, or until the cabbage is tender but not mushy. Stir occasionally during cooking to ensure even heat distribution and prevent sticking.
Serve:
- Once the cabbage is tender and the flavors have melded, remove from heat. Serve hot as is, or with rice or crusty bread for a more complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
