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    Home » Recipes » Easy Meals

    Unstuffed Cabbage Rolls (Meat, Rice)

    February 23, 2020 By Monika Last Updated March 15, 2024 5 Comments

    Jump to Recipe

    Unstuffed cabbage rolls contain all the ingredients typically used to make cabbage rolls but, thanks to easy preparation method, are ready in minutes! Perfect as a speedy, nutritious family meal.

    See also low-carb cabbage rolls!

    Cabbage, ground meat and rice in large shallow white dish with spoon and green cloth in top right corner.

    Unstuffed cabbage rolls are a quicker alternative to traditional cabbage rolls, perfect as a speedy meal that’s also healthy and delicious. Making this dish is about deconstructing traditional stuffed cabbage. It requires a much simpler preparation method, but offers the same delicious traditional cabbage roll flavour.

    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 and substitutions

    • Ground meat: with approx. 7% fat.
    • Cabbage: roughly chopped.
    • Rice: you can cook it ahead.
    • Onion: all onion varieties work in this recipe.
    • Stock: either vegetable or chicken are fine to use.
    • Passata: creates a rich, tangy sauce, but you can use canned tomatoes plus 2 tablespoons of tomato puree instead if preferred.
    • Bay leaf and onion granules: for added flavour.
    • Olive oil.
    • Seasoning: to taste.
    Side view of chopped cabbage, meat and rice in large white shallow dish with spoon and partly closed lid, with cabbage and white bowls in background.

    What meat to use 

    To make 'lazy' cabbage rolls you can use either ground pork, turkey (versatile, low in fat and my personal favourite) or beef. For best results I recommend using meat with around 7% fat - anything less might be a little dry.

    What rice to use

    To make these deconstructed cabbage rolls I used short grain rice (you can use risotto rice) as it keeps its shape in cooking. So even though it’s cooked alongside other ingredients it won’t get mushy.

    This is, however, a personal preference so use whatever rice you like (cook it according to packet instructions).

    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.

    • TIP: 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).

    Rice in saucepan with spoon.

    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.

    Chopped onion and bay leaf in large shallow white pan with wooden spoon.

    3. Add the meat and cook for 2-3 minutes breaking up the larger pieces.

    Onion and ground meat mixture in large white shallow pan with wooden spoon.

    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.

    Chopped cabbage, rice and tomato passata in large shallow white pan.

    5. Remove from the heat, adjust the seasoning if needed and enjoy your one-pot unstuffed cabbage rolls!

    Chopped cabbage, ground meat and rice in large, shallow, white dish with spoon.

    How to serve unstuffed cabbage roll casserole

    This dish is delicious on its own as a light meal. If you would like to serve it with a side dish mashed potatoes or rutabaga (swede) are good options. Alternatively serve it with crusty bread or simple roasted or steamed vegetables.

    Top tips

    • Be generous with the pepper, but do not add salt until your cabbage roll skillet is cooked (you may not need to add any).
    • You can precook the rice ahead and once cooled cover and refrigerate overnight.
    • 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 your unstuffed cabbage roll for up to 3 months.

    Optional extras

    I kept this recipe simple and did not use much in the way of herbs, but marjoram, thyme, tarragon (approx. 1 tsp each) or garlic will all work in this dish.

    Side view of cabbage, meat and rice mixture in large shallow white dish with spoon and partly closed lid and cut cabbage in background.

    Related recipes

    • Vegan Mushroom Cabbage Rolls
    • Easy Turkey Spaghetti Bolognese
    • Meat Stuffed Eggplant Recipe (Turkey)
    • Sauerkraut Cabbage Rolls (Vegetarian)

    You might also like these other easy meal ideas!

    Recipe

    Cabbage, ground meat and rice in large shallow white dish with spoon and green cloth in top right corner.

    Unstuffed Cabbage Rolls (Meat, Rice)

    Unstuffed cabbage rolls contain all the ingredients typically used to make cabbage rolls but, thanks to easy preparation method, take just 30 minutes to prepare! Perfect as a speedy, nutritious family meal.
    4.80 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: dairy free, gluten free
    Prep Time: 5 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 6 servings
    Calories: 337kcal
    Author: Monika Dabrowski

    Equipment

    • Large skillet with lid

    Ingredients

    • 1.1 pounds (500 g) ground meat approx. 7% fat
    • 10.58 ounces (300 g) savoy cabbage chopped
    • ½ cup (110 g) short grain rice such as risotto rice, 3.88oz
    • 1 large onion finely chopped
    • ⅚ cup (200 g) tomato passata 7oz
    • 1¾ cups (430 ml) vegetable or chicken stock
    • 1 bay leaf
    • ⅔ teaspoon onion granules
    • 2 tablespoons 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 with freshly chopped parsley or dill.

    Notes

    • Be generous with pepper, but do not add salt until your unstuffed cabbage is cooked (you may not need to add any).
    • 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

    Serving: 1serving | Calories: 337kcal | Carbohydrates: 23g | Protein: 17g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 367mg | Potassium: 527mg | Fiber: 3g | Sugar: 4g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 3mg

    *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.

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    Keep in touch!

    If you make this unstuffed cabbage roll recipe 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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    Comments

      4.80 from 5 votes (2 ratings without comment)

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    1. Pat says

      June 20, 2023 at 2:25 am

      4 stars
      My mom called this "Lazy golabki" great meal for the family.

      Reply
    2. Pam Considine says

      September 20, 2021 at 8:58 pm

      5 stars
      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!

      Reply
      • Monika says

        September 21, 2021 at 12:30 pm

        Cabbage rolls bring back childhood memories for so many people including myself. Your mom's golabki sound delicious!

        Reply
    3. Jenny Walters says

      February 29, 2020 at 12:35 pm

      5 stars
      Great idea! I love Savoy Cabbage so this would be perfect for me. Will have to try this!

      Reply
      • Monika says

        February 29, 2020 at 3:09 pm

        Thanks Jenny!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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