My unstuffed cabbage rolls deliver all the comforting flavors of traditional cabbage rolls, but without all the tedious prep. Chopped cabbage, ground beef, and a spiced tomato sauce all go into one pot for a cozy, weeknight‑friendly meal.

Why You’ll Love This Recipe

I love that this recipe cuts out the fuss of rolling individual cabbage leaves yet retains the hearty, homey taste of classic cabbage rolls. It’s a one‑pot dish, which means fewer dishes to wash and less stress in the kitchen. It’s also flexible — I can serve it over rice to bulk it up, or skip the rice for a lower‑carb dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ small cabbage, chopped (about 6–7 cups)
1½ pounds ground beef
1 small onion, chopped
3 cloves garlic, minced
1 (8‑ounce) can tomato sauce
1 (14‑ounce) can fire‑roasted diced tomatoes
½ cup beef stock
1 teaspoon paprika
½ teaspoon thyme
2 tablespoons brown sugar
1½ teaspoon salt
½ teaspoon pepper
3–4 tablespoons tomato paste
Fresh parsley, for serving
Cooked rice, for serving (optional)

directions

In a large (10‑inch) skillet, I cook the ground beef and chopped onion over medium heat for about 5 minutes until the beef is browned and the onion is translucent. I drain any excess liquid.
I add the minced garlic and sauté for about 30 seconds until fragrant.
To the skillet I stir in tomato sauce, diced tomatoes, beef stock, paprika, thyme, brown sugar, salt, and pepper.
I gently toss in the chopped cabbage. Then I bring the mixture to a boil.
I cover the skillet, reduce heat to medium‑low, and let it simmer for 15 minutes. After that, I stir, re‑cover, and continue simmering for another 10 minutes (or until the cabbage is tender).
I remove the lid, stir in 3 tablespoons tomato paste, then simmer uncovered for 5–10 more minutes until the sauce thickens slightly. (If I want an even thicker sauce, I may add more tomato paste.)
I garnish with fresh parsley and serve it over cooked rice (if using).

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I sometimes use ground turkey or chicken instead of beef for a leaner version — just increase seasoning a bit to compensate.
I swap regular paprika for smoked paprika for extra depth, or even add up to ¼ teaspoon cayenne for some heat.
I can double the recipe and freeze half for later (use a larger pot or Dutch oven).
If I’m skipping carbs, I omit the rice and serve it on its own or over cauliflower rice.
I may also add other vegetables (e.g. shredded carrots or bell pepper) for more color and nutrition.

storage/reheating

I store leftovers in an airtight container in the refrigerator; they keep well for 3 to 4 days.
I can freeze leftovers for up to 2 months — I let them cool, then transfer to a freezer‑safe container and thaw in the fridge before reheating.
To reheat, I warm on the stovetop over low heat (adding a splash of stock or water if needed) or microwave until heated through.

FAQs

What is the best cabbage to use?

I prefer using savoy cabbage because of its elasticity, but for this unstuffed version it doesn’t matter much — any cabbage works since I chop it instead of wrapping.

How long will leftovers last in the fridge?

Leftovers will stay good in the refrigerator for 3 to 4 days in a sealed container.

Can I freeze this recipe?

Yes — it freezes beautifully (up to 2 months). I cool it fully before freezing, and thaw it in the fridge before reheating.

What should I serve with these unstuffed cabbage rolls?

I love spooning this over cooked rice. Potatoes or crusty bread also work well to soak up the sauce.

Can I make this recipe spicier or more flavorful?

Absolutely. I sometimes replace the paprika with smoked paprika or add cayenne. A little extra salt, thyme, or even Italian seasoning can boost flavor.

Conclusion

This unstuffed cabbage rolls recipe is a lifesaver when I want cabbage roll flavor without all the work. It’s forgiving, adaptable, and satisfying. I hope when you try it, it becomes a regular in your rotation — simple, comforting, and delicious.