It’s 6pm, you’re tired, and everyone’s hungry. You want a meal that feels like a warm hug but without all the work. These skillet cabbage rolls deliver that classic comfort in a fraction of the time.
Traditional rolls take hours to prep and stuff. This version skips the rolling and goes straight into the pan. You get tender cabbage, savory beef, and fluffy rice in every single bite. It is the perfect solution for a busy weeknight dinner.
Why This Recipe Is a Winner
This recipe is a winner because it uses one single pan. That means you spend less time washing dishes and more time relaxing. It is a fantastic choice for cozy fall nights when the air gets chilly.
Your family will love the sweet and tangy tomato sauce. The brown sugar and vinegar create a deep, rich flavor profile. It is a budget-friendly meal that feels incredibly satisfying and hearty. Even picky eaters usually enjoy the soft texture of the rice and beef.
Simple Method
Making these skillet cabbage rolls is as easy as it gets. You simply brown your meat and then add everything else to the pan. There is no need to pre-cook the rice or boil cabbage leaves. Everything simmers together until perfectly tender and delicious.
Even if you are a beginner, you can master this dish. The lid does most of the hard work for you. Just set a timer and let the flavors meld together beautifully. It is a stress-free way to get a homemade meal on the table.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh cabbage makes a big difference in the final texture.
- 1 lb lean ground beef
- 1 small head green cabbage, chopped into 1-inch pieces
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1/2 cup uncooked long-grain white rice
- 1 cup low-sodium beef broth
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step-by-Step
- In a large deep skillet over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink and onion is translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the chopped cabbage, diced tomatoes, tomato sauce, uncooked rice, beef broth, brown sugar, apple cider vinegar, and paprika.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet with a tight-fitting lid and simmer for 20 to 25 minutes, or until the rice is tender and the cabbage has softened.
- Season with salt and pepper, stir to combine, and serve hot.
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. A dollop of cool sour cream on top adds a lovely creaminess. You could also serve it with a side of crusty rye bread. This helps soak up every bit of the savory tomato sauce.
For a complete meal, add a simple green salad on the side. This dish is hearty enough to stand on its own though. Set the table, pour a glass of water, and enjoy a quiet family moment. It is soul-warming food at its absolute best.
Storage & Reheating
Leftovers of these skillet cabbage rolls taste even better the next day. Place them in an airtight container in the fridge for up to four days. To reheat, put a portion in a small saucepan over medium heat. Add a splash of water or broth to keep the rice moist. Heat for about five minutes until steaming hot. You can also use a microwave for a quick lunch.
Tips for Best Results
- Don’t skip the apple cider vinegar as it balances the sweetness.
- Avoid lifting the lid too often while the rice simmers.
- Use ground turkey or pork if you want a different flavor.
- Chop the cabbage into uniform pieces for even cooking.
- For a holiday gathering, double the recipe in a large pot.
- Add a pinch of red pepper flakes for a tiny kick.
- Make sure your skillet has a tight-fitting lid to steam the rice.
Ways to Switch It Up
- Swap white rice for cauliflower rice for a low-carb version.
- Use fire-roasted tomatoes to add a smoky depth to the sauce.
- Add a handful of fresh chopped parsley before serving for brightness.
- Substitute beef broth with vegetable broth if that is what you have.
Common Questions
Can I use brown rice instead?
You can, but it will take much longer to cook. You may need to add an extra half cup of broth. Ensure the cabbage does not get too mushy during the longer simmer.
What if my rice is still crunchy?
If the rice isn’t done, add a splash more broth. Put the lid back on and simmer for five more minutes. The steam is what cooks the rice perfectly.
Is this recipe freezer-friendly?
Yes, this dish freezes quite well for up to three months. Thaw it in the fridge overnight before reheating on the stove. It is a great meal prep option for busy weeks.
I hope this cozy meal brings a little extra warmth to your kitchen this fall. It is so simple to make and truly satisfying to eat. Happy cooking!
— Alex
Ingredients
- 1 lb lean ground beef
- 1 small head green cabbage, chopped into 1-inch pieces
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1/2 cup uncooked long-grain white rice
- 1 cup low -sodium beef broth
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprik a
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
Instructions
- In a large deep skillet over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink and onion is translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the chopped cabbage, diced tomatoes, tomato sauce, uncooked rice, beef broth, brown sugar, apple cider vinegar, and paprika.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet with a tight-fitting lid and simmer for 20 to 25 minutes, or until the rice is tender and the cabbage has softened.
- Season with salt and pepper, stir to combine, and serve hot.
