Unstuffed Cabbage Roll Skillet with Beef and Rice

Why You’ll Love This Recipe

• All the cozy flavor of stuffed cabbage rolls with none of the rolling.
• One-pan, weeknight-friendly, and on the table in about 40 minutes.
• Budget-conscious ingredients that stretch to feed a family.
• Customizable: swap proteins, adjust spice, or go low-carb with cauliflower rice.

Grocery List

• Produce: 1 small head green cabbage (about 1.5 lb), 1 yellow onion, 3 garlic cloves, fresh parsley, 1 lemon (optional)
• Dairy: Sour cream
• Pantry: Olive oil, sweet and/or smoked paprika, kosher salt, black pepper, 1 can (15 oz) tomato sauce, low-sodium beef broth (or water), white rice (cooked), Worcestershire sauce (optional), sugar (optional), apple cider vinegar

Full Ingredients

Main Skillet

• 1 tbsp olive oil
• 1 lb 85% lean ground beef
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 6 cups (about 1.5 lb) shredded green cabbage, core removed
• 2 tsp sweet paprika (or 1.5 tsp sweet + 0.5 tsp smoked paprika)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 can (15 oz) tomato sauce
• 1/2 cup low-sodium beef broth or water
• 1 tsp Worcestershire sauce (optional)
• 1/2 tsp sugar (optional)
• 1 bay leaf (optional)
• 2 cups cooked white rice (from about 2/3 cup uncooked)
• 1 tbsp apple cider vinegar (or 1 tsp fresh lemon juice)

To Finish & Serve

• 1/2 cup sour cream (about 2 tbsp per serving)
• 2 tbsp fresh parsley, chopped
• Pinch of smoked paprika, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and rice

Finely chop the onion and mince the garlic. Core the cabbage and thinly shred or chop into bite-size pieces (about 6 cups). If you do not already have cooked rice, cook 2/3 cup dry white rice according to package directions to yield about 2 cups cooked; spread on a plate to release steam and prevent clumping.

Step 2: Brown the beef with onion

Heat the olive oil in a large 12-inch skillet or braiser over medium-high heat. Add the onion and cook, stirring, for 3 minutes until translucent around the edges. Add the ground beef and cook 6–8 minutes, breaking it into small pieces, until browned and no longer pink. For food safety, cook ground beef to 160°F. Drain off excess fat if needed.

Step 3: Bloom the garlic and paprika

Stir in the minced garlic, paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 30 seconds, stirring constantly, until fragrant; blooming the spices in fat deepens their flavor.

Step 4: Wilt the cabbage

Add the shredded cabbage. Toss to coat in the beef and spices, then cook 3–5 minutes, stirring occasionally, until the cabbage begins to wilt. If your pan is very full, cover for 2 minutes to help it collapse, then uncover and continue stirring.

Step 5: Sauce and simmer

Pour in the tomato sauce and beef broth. Add Worcestershire and sugar if using, and the bay leaf. Bring to a lively simmer, then reduce heat to medium, cover, and cook 10–12 minutes, stirring once or twice, until the cabbage is tender but still has a slight bite. Remove and discard the bay leaf.

Step 6: Finish with rice and serve with sour cream

Fold in the cooked rice and the apple cider vinegar. Simmer 2 minutes to warm through and thicken slightly. Taste and adjust seasoning with more salt and pepper if needed. Spoon into bowls and finish each serving with a generous dollop of sour cream and a sprinkle of parsley and smoked paprika.

Pro Tips

• Use a wide skillet (12-inch) so the cabbage sautés instead of steaming; if your pan is smaller, add the cabbage in two batches.
• Bloom paprika in fat for 30 seconds to unlock its sweet, smoky depth without burning.
• Day-old, chilled rice keeps grains separate; if using freshly cooked rice, spread it on a tray for 5 minutes to steam off moisture.
• Balance the tomato sauce with a splash of vinegar or lemon at the end; acidity makes the flavors pop.
• Prefer a looser or thicker sauce? Add a splash more broth to loosen, or simmer uncovered for a few minutes to reduce.

Variations

• Turkey or pork: Swap in 1 lb ground turkey or pork; add 1 tbsp olive oil if using very lean meat.
• Vegetarian: Replace beef with 2 cups cooked lentils and 8 oz finely chopped mushrooms; use vegetable broth and add 1 tbsp soy sauce for umami.
• Low-carb: Skip the rice and stir in 3–4 cups cauliflower rice in the last 3 minutes of cooking.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium with a splash of water or broth, 5–7 minutes. Freeze up to 3 months; thaw overnight in the refrigerator before reheating. Add sour cream only at serving time (it can split if frozen or boiled). Cook the rice up to 3 days ahead or use leftover rice from another meal.

Nutrition (per serving)

Approximate: 470 calories; 24 g fat; 35 g carbohydrates; 27 g protein; 4 g fiber; 820 mg sodium. Values will vary with ingredient brands and optional additions.