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Cabbage Roll Skillet Recipe

Cabbage Roll Skillet

Steven
All the beloved flavors of traditional stuffed cabbage rolls — seasoned ground beef, tender green cabbage, rich tomato sauce, and fluffy white rice — come together in a single pan in about 40 minutes. This dish skips the tedious rolling and baking, delivering every bit of that comforting, old-fashioned taste with a fraction of the work.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 385 kcal

Equipment

  • Large 12-inch (30cm) Skillet with Lid - Cast iron or stainless steel recommended
  • Chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Can opener
  • Measuring cups and spoons
  • Colander or paper towels - Optional, for draining excess fat
  • Ladle or large serving spoon

Ingredients
  

  • 1 lb lean ground beef - 450g, 80/20 or 90/10 blend
  • 1 small yellow onion - about 1 cup or 150g, finely diced
  • 4 cloves garlic - minced
  • 1 small green bell pepper - about 1/2 cup, diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup uncooked long-grain white rice - 100g
  • 1 can diced tomatoes - 14.5 oz / 411g, undrained
  • 1 can tomato sauce - 8 oz / 227g
  • 1 cup beef broth - 240ml
  • 1.5 tsp Worcestershire sauce
  • 1 tbsp soy sauce - or tamari for gluten-free
  • 2 tbsp apple cider vinegar
  • 1/2 tsp granulated sugar
  • 1 tsp smoked paprika
  • 1/8 tsp ground cinnamon - large pinch
  • salt and black pepper - to taste
  • 5-6 cups green cabbage - about 450g, coarsely chopped or shredded (roughly half a small head)
  • 1-2 tbsp fresh dill or flat-leaf parsley - chopped, plus more for garnish

Optional Toppings

  • 1 cup shredded mozzarella or cheddar cheese - 113g, optional, for topping
  • sour cream - optional, for serving

Instructions
 

  • Prep your vegetables: Chop cabbage into 1-inch pieces, dice onion and bell pepper, mince garlic, and chop fresh herbs.
  • Heat olive oil in a large 12-inch skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned, breaking into crumbles, about 5-7 minutes. Drain excess fat if needed.
  • Reduce heat to medium. Add onion and bell pepper and cook until softened, 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
  • Stir in smoked paprika and cinnamon, cook for 30 seconds until toasted. Add uncooked rice and cook for 60-90 seconds, stirring constantly, until lightly toasted.
  • Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, soy sauce, apple cider vinegar, and sugar. Stir well, scraping up browned bits from the pan.
  • Add chopped cabbage to the skillet (it will pile high — this is normal). Stir to combine. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes, stirring every 7-8 minutes, until rice is tender and liquid is absorbed.
  • Once cooked, taste and adjust seasoning. If using cheese, scatter over the top, cover, and let sit for 2-3 minutes to melt. Garnish with fresh herbs and serve with sour cream if desired.

Notes

  • Don't skip the rice-toasting step: Cooking the uncooked rice briefly in the pan before adding liquids helps it absorb flavors more effectively and prevents a mushy texture.
  • Cut the cabbage uniformly: Inconsistently sized pieces cook unevenly — aim for pieces that are roughly the same size so everything finishes at the same time.
  • Use a tight-fitting lid: Steam is what cooks the rice and softens the cabbage. A loose lid lets too much moisture escape and can result in undercooked rice.
  • Check the rice at 20 minutes: Every stove is slightly different. If the rice is still firm but most liquid is absorbed, add a splash of broth and cover for another 5 minutes.
  • Don't over-drain the fat: A small amount of fat left after browning the beef adds richness and flavor to the sauce. Only drain if it's excessive.
  • Let it rest before serving: Give the finished dish 3 to 5 minutes off the heat with the lid on. This helps the rice absorb any remaining liquid and makes serving much cleaner.
  • Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of broth to loosen the sauce, or microwave in 90-second intervals.
  • Freezing: This dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Customize it: Swap ground beef for ground turkey or Italian sausage, add 1/4-1/2 teaspoon red pepper flakes for heat, or skip the rice for a low-carb version served over cauliflower rice.
  • Make ahead: This dish tastes even better the next day after the flavors meld, making it an excellent meal prep option for dinner parties.
Keyword cabbage roll skillet, deconstructed cabbage rolls, one pan dinner, stuffed cabbage rolls, weeknight dinner