Name: Unstuffed Cabbage Rolls (Meat, Rice)
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: 1.1 pounds ground meat (approx. 7% fat); 10.58 ounces savoy cabbage (chopped); ½ cup short grain rice (such as risotto rice, 3.88oz); 1 large onion (finely chopped); ⅚ cup tomato passata (7oz); 1¾ cups vegetable or chicken stock; 1 bay leaf; ⅔ teaspoon onion granules; 2 tablespoons olive oil; Pepper to taste

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These delicious unstuffed cabbage rolls are quick and easy to make, perfect as a weeknight dinner. This dish contains all the ingredients typically used to make cabbage rolls but, unlike the classic version, this recipe takes just minutes to prepare. It's on the table in under 30 minutes!

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

These 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 involves deconstructing traditional stuffed cabbage - it requires a very different 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

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

To make these deconstructed cabbage rolls 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.

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.

Serving suggestions

This unstuffed cabbage roll 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

Be generous with pepper, but do not add salt until your unstuffed cabbage 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 skillet unstuffed cabbage for up to 3 months.

Optional extras

I kept this unstuffed cabbage 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.

You might also like these other easy meal ideas!

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

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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Unstuffed Cabbage Rolls (Meat, Rice)