This one-pot unstuffed cabbage rolls recipe is quick and easy to make, perfect as a weeknight family dinner idea. It contains all the ingredients typically used to make cabbage rolls but, unlike the classic cabbage rolls, this recipe takes just minutes to prepare. The dish will be on the table in under 30 minutes!
This unstuffed cabbage rolls recipe is a quick version of traditional cabbage rolls, perfect as a speedy meal that’s also healthy and delicious. These lazy cabbage rolls contain the same ingredients as traditional cabbage rolls but are made using a very different preparation method.
There is no need to cook the cabbage, separate the leaves and make the cabbage rolls one by one. Simply chop the cabbage and cook along with the rest of the ingredients (see Instructions below).
Unstuffed cabbage rolls ingredients
I used savoy cabbage as well as ground turkey and rice (which I had briefly cooked in vegetable stock before adding into the mixture).
This recipe also contains a bay leaf, onion and onion granules for more flavour, as well as tomato passata to create a rich, tangy sauce. Season to taste and enjoy!
If you are a fan of cabbage rolls you might also like vegan mushroom cabbage rolls.
What meat to use
I use a lot of turkey meat in my recipes as it’s versatile and naturally low in fat but you can use pork or beef if you prefer. For best results and in order to keep the fat content down I recommend using meat with around 7% fat - anything less might be a little dry.
What rice to use
For this unstuffed cabbage rolls recipe I used short grain rice (you can use risotto rice) as it keeps its shape well in cooking. So even though it’s cooked alongside other ingredients it won’t get mushy.
What cabbage to use
I used savoy cabbage as it cooks quickly and has a lovely bright green colour but you can use any cabbage. Sweet pointed cabbage is another good option.
Just bear in mind cooking times may vary depending on how long it takes for your cabbage to soften.
Step-by-step recipe instructions
1.In a saucepan combine the rice with 140 ml of the stock (approx. ½ cup), cover, bring to the boil then simmer until all the liquid has been absorbed (approx. 5 minutes).
2. In the meantime start preparing the other ingredients. In a large pan heat up the oil, add the bay leaf and onion and cook gently for 3 minutes until softened.
3. Add the meat and cook for 2-3 minutes breaking up the larger pieces.
4. Add the cabbage and stir through. Then add the partly cooked rice, passata, remaining stock, onion granules and plenty of pepper. Stir thoroughly, cover and cook over a medium heat for about 10 minutes, until the cabbage has softened but still has some crunch, stirring occasionally.
5. Remove from the heat, adjust the seasoning if needed and serve.
Serving suggestions
This unstuffed cabbage rolls casserole is delicious on its own (as a light meal), but it goes exceptionally well with mashed potatoes or rutabaga (swede), crusty bread, roasted vegetables or crispy salad.
Top tips and FAQs
- Cooking times: These can vary according to the kind of cabbage you use, how finely you chop it as well as personal preference. Savoy cabbage tends to soften quite quickly but if you use regular white cabbage you might need to cook the mixture a little longer. Chop the cabbage into small pieces if you want it to cook quickly.
- Best served immediately. Leftovers can be refrigerated for up to 3 days. If the mixture thickens add a little water to loosen it.
- Freeze unstuffed cabbage rolls for up to 3 months.
Optional extras
I kept this lazy cabbage rolls recipe simple and did not use any herbs but you can add a little marjoram, thyme, tarragon (approx. 1 tsp each) or garlic if you like.
Related recipes
- Easy Turkey Spaghetti Bolognese (Healthy)
- Healthy Turkey Stroganoff with Baby Button Mushrooms
- Meat Stuffed Eggplant Recipe (Turkey)
- Healthy Turkey Lasagna with Vegetables
You might also like these other easy meal ideas!
Keep in touch!
If you make this unstuffed cabbage rolls casserole I'd love to know how it turned out for you. Did you use any spices? What meat did you use? Let me know in the comments below, thanks:)
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Unstuffed Cabbage Rolls (Meat, Rice)
Ingredients
- 500 g ground meat approx. 7% fat, I used turkey
- 300 g savoy cabbage chopped
- 110 g short grain rice such as risotto rice (0.55 cups)
- 1 large onion finely chopped
- 200 g tomato passata
- 430 ml vegetable or chicken stock
- 1 bay leaf
- 1 tsp onion granules
- 2 tbsp olive oil
- Pepper to taste
Instructions
- In a saucepan combine the rice with 140 ml of the vegetable stock (approx. ½ a cup), cover, bring to the boil then simmer until all the liquid has been absorbed (approx. 5 minutes).
- Meanwhile start preparing the other ingredients. In a large pan heat up the oil, add the bay leaf and onion and cook gently for 3 minutes until softened. Add the meat and cook for 2-3 minutes breaking up the larger pieces.
- Add the cabbage and stir through. Then add the partly cooked rice, passata, remaining stock, onion granules and plenty of pepper. Stir thoroughly, cover and cook over a medium heat for about 10 minutes, until the cabbage has softened but still has some crunch, stirring occasionally.
- Remove from the heat, adjust the seasoning if needed and serve.
Notes
- This recipe works with turkey, beef or pork.
- I recommend using savoy cabbage or pointed cabbage (both cook very quickly).
- Cooking times: These can vary according to the kind of cabbage you use, how finely you chop it as well as personal preference. Savoy cabbage tends to soften quite quickly but if you use regular white cabbage you might need to cook the mixture a little longer. Chop the cabbage into small pieces if you want it to cook quickly.
- Extras: I kept this recipe simple but you can use a little marjoram, thyme, tarragon or garlic if you like.
- Best served immediately. Leftovers can be refrigerated for up to 3 days. If the mixture thickens add a little water to loosen it.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
My mom made a similar recipe called “golabki casserole”. Same ingredients, with the addition of chopped cooked bacon. However, it was in a baking pan and baked, covered, in the oven. She didn’t cook the cabbage first, but did brown the meat. Probably used Minute rice so it wouldn’t have to be precooked. Probably used more tomato sauce or purée. She did add thyme as a spice, in addition to salt & pepper. We all loved it!
Cabbage rolls bring back childhood memories for so many people including myself. Your mom's golabki sound delicious!
Great idea! I love Savoy Cabbage so this would be perfect for me. Will have to try this!
Thanks Jenny!