One-Pan Cabbage Roll Skillet

This one-pan wonder transforms the labor-intensive process of stuffing and rolling cabbage leaves into a simple, straightforward skillet meal that doesn't sacrifice an ounce of flavor. Perfect for busy weeknights when you're craving comfort food but don't have hours to spend in the kitchen.

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Course: Main Course

Cuisine: Eastern European

Keyword: Cabbage roll, One-pan meal, Skillet dinner, Easy comfort food

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 380kcal

Equipment

Large deep skillet or Dutch oven
Wooden Spoon

Ingredients

1 lb ground beef 85% lean recommended for best flavor
1 medium onion finely diced
2 cloves garlic minced
1 medium head of cabbage about 2 lbs, roughly chopped
1 cup long-grain white rice uncooked
1 can tomato sauce 15 oz
1 can diced tomatoes 14.5 oz
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon dried thyme
salt and pepper to taste
2 tablespoons fresh parsley chopped, for garnish

Instructions

Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook for about 5 minutes until no longer pink. If there's excessive fat, drain all but 1 tablespoon.
Add diced onions to the meat and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for just 30 seconds until fragrant.
Stir in tomato paste and cook for 1 minute to develop a deeper flavor. Add paprika, thyme, salt, and pepper, allowing the spices to bloom in the hot pan for 30 seconds.
Add the chopped cabbage, rice, diced tomatoes, tomato sauce, beef broth, and brown sugar to the skillet. Stir everything together until well combined, making sure the rice is submerged in liquid.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Remove from heat and let stand, covered, for 5 minutes. Garnish with fresh parsley before serving.

Notes

For a leaner option, swap ground beef with ground turkey. Brown rice can replace white rice for added fiber (note: cooking time will increase by about 10 minutes). Vegetarians can use plant-based ground meat alternatives and vegetable broth.

A 16-ounce bag of coleslaw mix (without dressing) can be used as a time-saving substitute for chopped cabbage.

This dish actually tastes better the next day as flavors continue to develop!

Nutrition

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