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30-Minute Unstuffed Cabbage Roll Skillet

All the cozy flavor of classic cabbage rolls with none of the rolling: seasoned ground beef, tender cabbage, and rice simmered in a savory-sweet tomato sauce — 30 minutes, about 26g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb lean ground beef 90/10
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 small head green cabbage about 2 lb; cored and chopped into 1-inch pieces
  • 2 tbsp tomato paste
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can diced tomatoes undrained
  • 1.5 cups low-sodium beef broth
  • 1 cup instant white rice uncooked
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1 cup shredded mozzarella cheese optional, for topping
  • 0.25 cup chopped fresh parsley for serving

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until no pink remains, about 6–7 minutes. Drain off any excess fat.
  2. Stir in the onion and cook 2 minutes, then add the chopped cabbage in big handfuls, stirring as it wilts down. Cook until the cabbage is just starting to soften, about 3 minutes more. Add the garlic and cook 1 minute, until fragrant.
  3. Stir in the tomato paste, brown sugar, Worcestershire sauce, smoked paprika, oregano, salt, and pepper; cook 1 minute. Pour in the tomato sauce, diced tomatoes with their juices, and the beef broth, scraping up any browned bits. Stir in the instant rice and bring to a lively simmer.
  4. Reduce the heat to medium-low, cover, and cook until the rice is tender and the cabbage is silky, about 10 minutes. Stir once halfway through. Taste and adjust salt — cabbage loves seasoning.
  5. If using cheese, sprinkle the mozzarella evenly over the top, cover, and cook 1–2 minutes, until melted and bubbly.
  6. Shower with fresh parsley and scoop into bowls. A dollop of sour cream or Greek yogurt on top is excellent.

Notes

Food safety: ground beef must reach 165°F internal (the long simmer guarantees it). Instant rice keeps this at 30 minutes; cooked rice swaps in at step 4 with reduced broth. Refrigerate within 2 hours; 4 days fridge / 3 months freezer. Protein ~26g/serving estimated from USDA FoodData Central; not lab-tested.