Easy Unstuffed Cabbage Rolls

Easy Unstuffed Cabbage Rolls in a white bowl on a marble countertop, garnished with parsley and surrounded by fresh tomatoes, cabbage, and rice. — Easy Unstuffed Cabbage Rolls – all the flavor of traditional cabbage rolls, simplified into a one-pot dinner.

Easy Unstuffed Cabbage Rolls take all the classic flavors of traditional cabbage rolls and transform them into a cozy one-pot dinner. With tender cabbage, seasoned ground beef, hearty rice, and a savory tomato sauce, this dish is both comforting and incredibly simple to make. By skipping the rolling and layering, you save time without sacrificing the rich, home-cooked taste everyone loves.

Cabbage rolls have long been a staple in Eastern European kitchens, served at gatherings and family celebrations for generations. This quick version keeps the soul of the dish intact while making it weeknight-friendly. The hint of smoked paprika and cinnamon adds depth and warmth, while the tomato base ties everything together beautifully.

Not only is this recipe a crowd-pleaser, but it also makes excellent leftovers, with flavors becoming even more robust the next day. Pair it with warm, crusty bread to soak up the savory broth, and you’ll have a meal that feels both hearty and wholesome. Easy Unstuffed Cabbage Rolls prove that comfort food can also be effortless.

Recipe Yield: 6 servings

INGREDIENTS

1 medium green cabbage, cored and chopped
1 lb ground beef (85% lean)
1 ½ cups cooked white rice
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes, undrained
1 medium onion, diced
2 cups low-sodium beef broth
3 garlic cloves, minced
2 tbsp tomato paste
1 ½ tsp smoked paprika
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 tsp sea salt
½ tsp black pepper
2 tbsp olive oil
2 tbsp fresh parsley, chopped (plus extra for garnish)

INSTRUCTIONS

1. Sauté the aromatics:
Heat olive oil in a large heavy pot over medium heat. Add the onion and cook for 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

2. Brown the beef:
Add ground beef to the pot and cook for 5–6 minutes, breaking it apart until no longer pink. Drain excess fat if needed.

3. Add the cabbage:
Stir in chopped cabbage and cook for 5 minutes, stirring occasionally, until it begins to soften.

4. Build the sauce:
Add crushed tomatoes, diced tomatoes with their juice, tomato paste, smoked paprika, oregano, cinnamon, red pepper flakes, salt, and black pepper. Stir well to combine.

5. Simmer gently:
Pour in beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until cabbage is tender.

6. Stir in rice and parsley:
Add cooked rice and parsley. Mix well and simmer uncovered for another 5 minutes so flavors meld.

7. Serve and garnish:
Spoon into bowls, garnish with extra parsley, and serve hot.

Helpful Tips to Perfect This Recipe

Choose the Right Cabbage: Use a medium green cabbage with tight, crisp leaves for the best texture.
Flavor Boost: A pinch of cinnamon adds warmth and depth—don’t skip it.
Make Ahead Friendly: This dish tastes even better the next day as flavors deepen overnight.

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