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unstuffed cabbage roll skillet with a dollop of sour cream on top
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Unstuffed Cabbage Roll Skillet

My unstuffed cabbage roll skillet is the quick and easy version of the popular classic stuffed cabbage dish. This can be made in about 30 minutes!
Course Main Course
Cuisine American
Keyword cabbage recipes, ground beef and rice recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 539kcal
Author Kathleen

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon beef flavored Better Than Bouillon, dissolved
  • 1/2 cup boiling water
  • 1/2 cup uncooked white rice
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon brown sugar
  • 1 (14.5 ounce) can tomato sauce
  • 1/4 cup ketchup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 6 cups from 1 small head cabbage, core removed, chopped
  • 1-2 tablespoons parsley, minced
  • sour cream
US Customary - Metric

Instructions

  • In a large, high-sided skillet, add oil (2 tablespoons) over medium-high heat. Add beef (1 pound), onion (1 cup), garlic (1 tablespoon), salt (3/4 teaspoon), pepper (1/2 teaspoon), thyme (1/2 teaspoon), and paprika (1 teaspoon), then cook and crumble the beef until there is no longer any pink, about 5 to 7 minutes.
    Step 2 how to make cabbage roll skillet, Cook the beef until there's no longer any pink.
  • In a small bowl, add the Better Than Bouillon (1 tablespoon) and 1/2 cup boiling water, whisking until dissolved.
  • Stir in Better Than Bouillon with water, rice (1/2 cup), apple cider vinegar (2 teaspoons), brown sugar (1 teaspoon), tomato sauce (1 can), ketchup (1/4 cup), broth (1 cup), Worcestershire sauce (1 tablespoon), soy sauce (1 tablespoon), and cabbage (6 cups) to the skillet and mix to combine.
    Step 4 how to make cabbage roll skillet, Add the cabbage to the skillet and mix to combine.
  • Bring to a boil over medium-high heat, then immediately reduce heat and bring the mixture to a gentle simmer. Cover and cook, stirring a couple of times, until rice is cooked and cabbage is tender, about 22 to 25. Top with parsley (1-2 tablespoons). Ladle into individual bowls and pass sour cream to accompany.
    Step 6 how to make cabbage roll skillet, Top with parsley and add sour cream on top.

Notes

  1. Change The Protein: Switch the 80/20 beef with lean ground beef or ground turkey.
  2. Add More Herbs: This dish is delicious with fresh or dried dill, added to it. Add 1/4-1/2 tsp dried dill when you add the rice.
  3. Top With Cheese: While cheese is not typically used in traditional cabbage rolls, it’s a delicious topping that makes the dish more appealing to kids. Try this with mozzarella, cheddar, or Colby cheese.
  4. Shrinking: Do not fret. The cabbage will look like a lot, but it will quickly reduce. Add a few handfuls at a time to the skillet.
  5. Tang: I like a tangy unstuffed cabbage dish.  Feel free to use more or less vinegar to your taste.
  6. Change The Rice: Use long-grain brown rice if you prefer.
  7. Spice It Up: Add some red pepper flakes if you’d like to add some spicy heat.
  8. Pan Dripping: We didn’t drain the grease from the beef. We cooked the onion alongside the meat. The onion cooks right in the drippings; no need to add extra oil.

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 41g | Protein: 26g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 81mg | Sodium: 2015mg | Potassium: 1031mg | Fiber: 6g | Sugar: 14g | Vitamin A: 966IU | Vitamin C: 52mg | Calcium: 116mg | Iron: 5mg