Unstuffed Cabbage Rolls

5 from 4 votes

An easy one-pot dinner with all the comforting flavor of traditional cabbage rolls. Ground beef, tender cabbage, and a rich tomato sauce simmer together in one skillet for a simple weeknight meal.

Course Dinner

Cuisine American, Polish

Keyword cabbage roll casserole, Lazy cabbage rolls, unstuffed cabbage rolls

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 388kcal

Author Blair Lonergan

Equipment

large skillet or Dutch oven

Ingredients

2 teaspoons olive oil
1 lb. ground beef
1 small onion, finely diced (about 1 cup)
½ of a medium head of green cabbage, cored and roughly shredded or chopped
1 (14.5 ounce) can petite diced tomatoes, drained
1 (10.75 ounce) can condensed tomato soup (I use Campbell’s Heart Healthy)
¼ cup beef broth or chicken broth
1 teaspoon kosher salt, plus more to taste
½ teaspoon garlic powder
¼ teaspoon ground black pepper
Optional garnish: chopped fresh parsley or sliced green onions
Optional, for serving: hot cooked rice

Instructions

Heat the olive oil in a Dutch oven or large skillet over medium-high heat. Add the ground beef and onion. Cook, stirring to break up the meat, until the beef is no longer pink, about 5 to 7 minutes. Drain off the excess grease and return the meat and onion to the skillet.
Add the cabbage, drained diced tomatoes, condensed tomato soup, broth, salt, garlic powder, and pepper. Toss gently to combine.
Bring to a boil. Cover and reduce heat to low. Simmer for about 25 to 30 minutes, or until the cabbage is tender, stirring occasionally. If the mixture looks too liquidy, remove the lid and simmer uncovered for the last 10 to 15 minutes to let the sauce reduce. Taste and season with additional salt and pepper.
Serve in bowls on its own, or over cooked rice. Garnish with chopped fresh parsley or sliced green onions.

Notes

Drain the beef well. Tilt the pan and spoon off the excess grease after browning to prevent a greasy sauce.
Uncover if it's too liquidy. If there's too much liquid in the pan after simmering, remove the lid and cook uncovered for the last 10 to 15 minutes.
Coleslaw mix shortcut: Swap the chopped cabbage for a bag (14-16 ounces) of pre-shredded coleslaw mix to skip the chopping.
Protein swaps: Ground turkey, ground chicken, ground pork, and ground sausage all work well in place of ground beef.
Add rice if you like: Stir in 1 to 2 cups of cooked white rice during the last 5 minutes of simmering for a heartier dish.
Flavor boost: A splash of Worcestershire sauce or a pinch of smoked paprika adds extra savory depth.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1 to 2 minutes, or warm in a skillet over low heat.

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