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 dish takes just minutes to prepare.
This unstuffed cabbage rolls recipe is a quick version of traditional cabbage rolls, perfect as a speedy meal that’s also healthy and delicious. This dish contains the same ingredients as traditional cabbage rolls but involves 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).
In this 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 the other ingredients it won’t get mushy.
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.
Equipment you’ll need
- Kitchen scale/ measuring cup
- Chopping board and knife
- Saucepan and lid for cooking the rice
- Large pan with lid and spatula/large spoon
How to make unstuffed cabbage rolls: step-by-step
1.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).
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.
Top tips for making unstuffed cabbage rolls recipe
- Extras: I kept this recipe simple but you can use a little marjoram, thyme, tarragon or garlic if you like.
- Cooking time: This 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 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.
You might also like
- Easy Turkey Spaghetti Bolognese (Healthy)
- Easy Healthy Curried Chicken with Rice
- Healthy Turkey Stroganoff with Baby Button Mushrooms
- Meat Stuffed Eggplant Recipe (Turkey)
- Healthy Turkey Lasagna with Vegetables
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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Quick Unstuffed Cabbage Rolls with 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 stock
- 1 bay leaf
- 1 tsp onion granules
- 3 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
- Extras: I kept this recipe simple but you can use a little marjoram, thyme, tarragon or garlic if you like.
- Cooking time: This 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 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.
I am sharing this cabbage rolls casserole recipe with #CookBlogShare.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively 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, healthy and delicious, perfect for everyday cooking. 
Great idea! I love Savoy Cabbage so this would be perfect for me. Will have to try this!
Thanks Jenny!