Description
A one-pan cabbage roll skillet that delivers all the comforting flavors of traditional cabbage rolls without the extra work—hearty, simple, and perfect for a quick weeknight meal.
Ingredients
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups (about 400 g) green cabbage, chopped
- 1 cup (200 g) uncooked white rice
- 2 cups (480 ml) beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, then stir in garlic for about 30 seconds.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Stir in chopped cabbage and cook for a few minutes until slightly softened.
- Add rice, beef broth, tomato sauce, diced tomatoes, and tomato paste. Mix well.
- Season with paprika, oregano, salt, pepper, brown sugar, and Worcestershire sauce. Stir to combine.
- Bring to a gentle simmer, cover, and reduce heat to low. Cook for 20–25 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.
- Taste and adjust seasoning if needed. Serve warm.
Notes
- Swap ground beef with ground turkey for a lighter option.
- Add shredded carrots or bell peppers for extra vegetables.
- For tanginess, add a splash of vinegar before serving.
- Use cauliflower rice instead of white rice for a low-carb version.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg
