Cabbage roll skillet is a one-pan wonder that brings all the cozy, savory flavors of traditional cabbage rolls—without the rolling or long bake time. With tender cabbage, seasoned ground beef, rice, tomatoes, and just the right amount of spice, it’s a comforting, hearty meal that I can whip up on a busy weeknight.
Why You’ll Love This Recipe
I love this recipe because it gives me all the flavor of classic cabbage rolls with a fraction of the work. No need to blanch cabbage leaves or roll anything—just chop, stir, and simmer. It’s one of my favorite comfort meals when I want something warm, filling, and homemade without spending all evening in the kitchen.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef (or turkey)
- Onion (diced)
- Garlic (minced)
- Green cabbage (chopped)
- Cooked white rice
- Crushed tomatoes or diced tomatoes (with juice)
- Tomato sauce
- Worcestershire sauce
- Paprika
- Salt and pepper
- Olive oil
Directions
- I start by heating a bit of olive oil in a large skillet over medium heat.
- I add the ground beef and cook until browned, breaking it up as it cooks. Then I stir in the onion and garlic and cook until softened.
- I add the chopped cabbage and cook for 5–7 minutes, stirring often, until it starts to wilt.
- I stir in the crushed tomatoes, tomato sauce, Worcestershire sauce, paprika, salt, and pepper.
- I cover the skillet and let everything simmer for about 20 minutes, until the cabbage is tender.
- I stir in the cooked rice and let it heat through for a few more minutes.
- I taste and adjust seasoning if needed, then serve hot—sometimes with a dollop of sour cream on top.
Servings and Timing
This recipe makes about 4–6 hearty servings. It takes about 10 minutes to prep and 30–35 minutes to cook, so I can have dinner on the table in under 45 minutes.
Variations
- I sometimes use ground turkey instead of beef.
- Adding a bit of cayenne or crushed red pepper gives it a spicy kick.
- I swap in brown rice or cauliflower rice for a lighter version.
- For extra richness, I stir in a splash of cream or top with shredded cheese before serving.
Storage/Reheating
Leftovers store well in an airtight container in the fridge for up to 4 days. I reheat it on the stovetop or in the microwave until warmed through. It also freezes great—I let it cool, portion it out, and freeze for up to 2 months.
FAQs
Can I use uncooked rice?
I usually use cooked rice to keep the timing simple, but if I use uncooked rice, I add extra liquid and let it simmer longer until the rice is tender.
What kind of cabbage works best?
Green cabbage is my go-to, but Napa or Savoy works too—they’ll cook a little faster.
Can I make this vegetarian?
Yes! I replace the meat with lentils, mushrooms, or a plant-based crumble and it’s just as tasty.
Does it taste like traditional cabbage rolls?
Absolutely—it has the same seasoned meat, rice, and tomato combo, just in an easier form.
Can I prep it ahead?
Definitely. I make the whole skillet and just reheat when ready to serve. The flavors deepen overnight.
Conclusion
Cabbage roll skillet is one of my favorite weeknight meals—comforting, flavorful, and so easy to make. It’s everything I love about old-school cabbage rolls without the hassle, all in one pan. Whether I’m cooking for the family or meal-prepping for the week, this dish always hits the spot.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 4–6 servings
- Category: Dinner, Main Course
- Method: Skillet, One-Pan
- Cuisine: American, Eastern European-inspired
Description
This cabbage roll skillet recipe delivers all the savory flavor of traditional cabbage rolls in a quick, one-pan meal—no rolling required! Perfect for busy weeknights, it's hearty, comforting, and ready in under 45 minutes.
Ingredients
- 1 lb ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small head green cabbage, chopped
- 2 cups cooked white rice
- 1 (14.5 oz) can crushed tomatoes or diced tomatoes (with juice)
- 1 (8 oz) can tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in diced onion and minced garlic; cook until softened.
- Add chopped cabbage; cook 5–7 minutes until it begins to wilt.
- Stir in crushed tomatoes, tomato sauce, Worcestershire sauce, paprika, salt, and pepper.
- Cover and simmer for 20 minutes, until cabbage is tender.
- Stir in cooked rice and heat through for 3–5 more minutes.
- Taste and adjust seasoning; serve hot. Optional: top with sour cream.
Notes
- Swap beef for turkey for variety.
- Add cayenne or red pepper flakes for heat.
- Use brown rice or cauliflower rice for a lighter dish.
- For added richness, stir in cream or top with cheese.
- Leftovers keep well and taste even better the next day!
