The Daily Plate

30-Minute Unstuffed Cabbage Roll Skillet

All the cozy, sweet-savory flavor of stuffed cabbage rolls — with zero rolling, zero fuss, and dinner in 30 minutes. Ground beef, chopped cabbage, and rice simmer together in a paprika-kissed tomato sauce until everything is tender and delicious. Cabbage roll purists will also love our Golumpki Soup. One skillet, weeknight-approved comfort.

Unstuffed cabbage roll skillet with ground beef, tender cabbage and rice in tomato sauce, in a cast iron skillet with sour cream
Prep time10 min
Cook time20 min
Total30 min
Yield6 servings
CuisineAmerican
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🧺Ingredients

  • 1 lb ground beef (80/20)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 head green cabbage (about 1 1/2 lb), chopped
  • 1 cup uncooked long-grain white rice
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups beef broth
  • 1 tbsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Sour cream and fresh dill, for serving (optional)

👩‍🍳Instructions

  1. Brown the beef. In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef and onion, breaking the beef into crumbles, 6–7 minutes. Drain excess fat; stir in the garlic, paprika, oregano, salt, and pepper and cook 1 minute.
  2. Add cabbage and rice. Stir in the chopped cabbage and uncooked rice, tossing to coat in the seasoned beef.
  3. Pour in the liquids. Add the tomato sauce, diced tomatoes, and beef broth; stir well and bring to a boil.
  4. Simmer. Reduce heat to low, cover, and simmer 18–20 minutes, stirring once or twice, until the rice is tender and the cabbage is silky.
  5. Rest. Remove from heat and let stand covered 5 minutes — the rice finishes absorbing the sauce and everything settles.
  6. Serve. Spoon into bowls and top with a dollop of sour cream and fresh dill for the full Eastern European effect.

💡 Skillet smarts

Chop the cabbage into bite-size pieces so every spoonful has a little of everything. Do not lift the lid too often while simmering — the trapped steam is what cooks the rice evenly. If the skillet looks dry before the rice is done, add 1/4 cup more broth. This reheats like a dream and tastes even better on day two, making it a meal-prep all-star.

❓Common questions

Can I use ground turkey?
Yes — ground turkey or pork both work. Add a tablespoon of olive oil when browning since they are leaner than beef.

Can I use brown rice?
You can, but it needs about 40 minutes of simmering and an extra cup of broth. White rice keeps this a true 30-minute meal.

Is this freezer-friendly?
Yes — cool completely and freeze up to 3 months. Thaw overnight and reheat with a splash of broth.

What can I serve with it?
It is a complete meal in one skillet, but crusty rye bread and a simple cucumber salad make it feel extra special.

Deconstructed cabbage roll skillet with beef and rice
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