I keep one surprising step in my Unstuffed Cabbage that even longtime fans keep asking me about.

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I’ve been making this Unstuffed Cabbage Roll for over 40+ years and it still surprises me. Somehow the savory edge of lean ground beef plays off the crisp, slightly sweet green cabbage in ways that keep everyone guessing what I changed this time.

It began as a fast weeknight rescue and quietly became the thing people text me about when they need dinner ideas. Call it Lazy Man’s Cabbage Roll Casserole if you want, but don’t expect a perfect recipe, just one that shows up full of personality and somehow always feeds the crowd.

Ingredients

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Ground beef: lean protein, keeps dish hearty, adds savory flavor and extra iron
Green cabbage: high in fiber and vitamin C, gives crunch, mild sweetness when cooked
Long grain white rice: carbs for energy, soaks up tomato juices, makes meal filling
Diced tomatoes: bring acidity and umami, fresh tomato taste and liquid for the sauce
Tomato sauce: thickens the mixture, deep tomato flavor, adds smoothness not chunkiness
Brown sugar: a touch of sweetness balances acid, caramel notes, but use sparingly
Distilled white vinegar: brightens flavors with tang, makes dish slightly sharp, balances sweet
Worcestershire sauce: umami booster, salty tang and complexity, small amount goes a long way

Ingredient Quantities

1 pound lean ground beef

1 tablespoon olive oil or vegetable oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 medium head green cabbage, cored and cut into 1 inch pieces

3/4 cup uncooked long grain white rice

1 can 14.5 ounce diced tomatoes, undrained

1 can 8 ounce tomato sauce

1/2 cup beef broth or water

2 tablespoons brown sugar

2 tablespoons distilled white vinegar

1 tablespoon Worcestershire sauce

1 teaspoon salt, plus more to taste

1/2 teaspoon ground black pepper

Fresh parsley chopped for garnish, optional

Sour cream for serving, optional

How to Make this

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1. Heat 1 tablespoon oil in a large Dutch oven or deep skillet over medium heat, add 1 diced yellow onion and 2 minced garlic cloves and saute 3 to 4 minutes until soft and smelling good.

2. Push the onion mixture to the side, add 1 pound lean ground beef, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and brown the beef breaking it up as it cooks; drain excess fat if there’s a lot.

3. Stir in 1 medium head green cabbage cored and cut into 1 inch pieces and 3/4 cup uncooked long grain white rice, toss everything together and cook 2 to 3 minutes to start wilting the cabbage.

4. Add 1 can (1
4.5 oz) diced tomatoes with their juice, 1 can (8 oz) tomato sauce, 1/2 cup beef broth or water, 2 tablespoons brown sugar, 2 tablespoons distilled white vinegar and 1 tablespoon Worcestershire sauce; give it a good stir to combine.

5. Bring to a low boil, then reduce heat to low, cover and simmer gently for 25 to 30 minutes until the rice is tender and cabbage is cooked through.

6. Check occasionally and stir to keep from sticking; if the pot looks dry before rice is done add a splash more broth or water and keep simmering.

7. Taste and adjust seasoning, add a little more salt, pepper, brown sugar or vinegar if it needs brightening; let the pot sit off heat for 5 minutes to thicken up.

8. Serve hot spooned into bowls, garnish with chopped fresh parsley and a dollop of sour cream if you like, this mellows the tomato tang and makes it feel extra cozy.

Equipment Needed

1. Large Dutch oven or deep skillet (for browning beef and simmering everything)
2. Chef’s knife (for dicing onion and cutting cabbage)
3. Cutting board (sturdy, big enough for the cabbage)
4. Wooden spoon or heatproof spatula (for stirring and pushing onion aside)
5. Measuring cups and measuring spoons (3/4 cup rice, tablespoons, teaspoons etc)
6. Can opener (for the diced tomatoes and tomato sauce)
7. Liquid measuring cup (for the 1/2 cup broth or water and any extra splash)
8. Ladle or large serving spoon and bowls for serving (plus small bowl for parsley and sour cream if you like)

FAQ

Can I use brown rice or pre-cooked rice?

Yes. Brown rice takes longer and needs more liquid so either pre-cook it or increase the broth and simmer much longer until tender. If you use pre-cooked rice, stir it in at the end and heat just a few minutes so it does not get mushy.

Can I make this vegetarian?

Sure. Swap the beef for cooked lentils, crumbled tempeh, or a plant-based ground meat. Use vegetable broth instead of beef broth and replace Worcestershire with a vegan version or soy sauce for umami.

How do I keep the cabbage from being too soggy or too crunchy?

Cut the cabbage into even 1 inch pieces. Cook covered until just tender about 20-25 minutes, check and keep going if needed. If you want it firmer add cabbage later in the cook, for softer cabbage add it earlier. If there's too much liquid uncover and simmer a few minutes to reduce it.

Can I make this in a slow cooker or Instant Pot?

Yes. For slow cooker, brown the beef and onions first, then cook everything except rice on low 4-6 hours, add uncooked rice in the last 30-45 minutes or use pre-cooked rice to avoid mush. For Instant Pot, sauté beef and onions, add the rest, seal and cook short then check rice doneness; many people prefer pre-cooked or par-cooked rice to get the texture right.

How long will leftovers keep and how should I reheat them?

Store in the fridge 3-4 days, freeze up to 3 months. Reheat in a skillet with a splash of broth or water over medium heat, or microwave in short bursts, stirring between, to keep it from drying out.

How can I tweak the flavor if it's too tangy or too sweet?

Add more brown sugar or a touch of honey if it's too tangy, or add a splash more vinegar or a squirt of lemon if it needs brightness. Salt and pepper to taste, and a pinch of smoked paprika or a few dashes of hot sauce will deepen the flavor if it tastes flat.

Unstuffed Cabbage Roll Recipe Substitutions and Variations

Ground beef > 1 lb ground turkey or chicken (swap 1:1; it’s leaner so add a splash of oil and a little extra salt), or 14 oz plant-based crumbles for a vegetarian-ish option (season more).
Uncooked long grain white rice > 3/4 cup quinoa (same measure, cooks a bit faster so check around 15 minutes) or 3/4 cup quick-cooking brown rice (same amount but needs longer simmer), or 2 cups riced cauliflower stirred in the last 10 minutes for low-carb.
14.5 oz diced tomatoes + 8 oz tomato sauce > one 24 oz can crushed tomatoes or about 2 cups tomato passata for a similar volume and texture.
1/2 cup beef broth or water > 1/2 cup chicken or vegetable broth 1:1, or 1/2 cup water plus 1 teaspoon bouillon or soy sauce for added umami.

Pro Tips

– Let the beef actually get browned, dont just stir it gray. Those brown bits stuck to the pan are flavor gold, scrape them up with a spoonful of liquid later. If theres a lot of grease drain some but dont strip away all the fat or you lose richness.

– Control the rice texture by toasting it a minute in the pan first or cook it separately and fold in at the end. Toasting gives a nutty note and helps keep the rice from getting gluey, but if youre worried about timing, pre-cook the rice a bit so nothing overcooks.

– Cut the cabbage into even pieces and decide early if you want it snappy or soft. Add it later for crunch, earlier for melt-in-your-mouth. If the sauce tastes too sharp a little brown sugar or a spoonful of sour cream calms it down, a tiny splash of vinegar at the end brightens things up.

– Make extras, this actually gets better the next day. Reheat with a splash of broth or water so it doesnt dry out. If it gets too thin simmer uncovered to reduce it or stir in a bit of tomato paste to thicken and deepen the flavor.