Easy Unstuffed Cabbage Roll Skillet

Top down view of cabbage roll skillet with fresh dill and wooden spoon.

This unstuffed cabbage roll skillet is an easy, delicious one-pot dish consisting of cabbage, meat and rice cooked in a simple tomato sauce. Unlike classic cabbage rolls, it requires minimal preparation and is ready in about 40 minutes! Perfect any day of the week.

Course Dinner

Cuisine gluten free, Polish fusion

Prep Time 10

Cook Time 30

Total Time 36

Servings servings

Calories 358kcal

Author Monika Dabrowski

Equipment

Large skillet with lid

Ingredients

1 pound pointed cabbage see *Notes
1.1 pounds ground meat 8-10% fat, pork or turkey or mixture
5.29 ounces smoked bacon finely chopped
⅔ cup rice uncooked
1 onion finely chopped
1 garlic clove crushed
3½ cups stock chicken/vegetable
1½ cups tomato passata
2 tablespoons tomato paste
2 tablespoons olive oil
2 teaspoons soy sauce
⅓ teaspoon fine sea salt and pepper to taste
⅔ teaspoon thyme, marjoram and paprika each
½ teaspoon chervil and savory each, see **Notes

US Customary - Metric

Instructions

Prepare cabbage: Remove the core with a V shaped cut (you won't need it) and chop the leaves into about 1-inch pieces. Set aside.
Prepare rice: Rinse the rice until the water runs clear. Set aside.
Cook bacon: To the skillet add 1 tablespoon of oil, chopped bacon and cook over a medium heat for a few minutes until lightly browned and crispy. Remove the bacon from the pan (without the fat) and set aside.
Brown meat: To the skillet add the meat and cook over a medium heat for a few minutes until the moisture disappears breaking up any larger lumps with a fork. Add the herbs and soy sauce, stir and continue cooking for 1-2 more minutes until the meat starts browning.
Add onion: Lower the heat and move the meat to one side then add 1 tablespoon of oil along with the onion and cook gently for 3 minutes until the onion softens stirring frequently. Stir in the garlic.
Add stock: Return the bacon to the pan, add the rice, stock, cover and simmer for about 5 minutes.
Add cabbage: Add the passata, tomato paste and stir. Add the cabbage, pepper to taste and about ⅓ teaspoon of sea salt. Stir thoroughly, cover and cook gently for 10-12 minutes until the cabbage is tender (be careful not to overcook it).
Serve: Remove from the heat, adjust the seasoning if needed and serve.

Notes

*I recommend using either pointed/hispi cabbage or savoy, as these are sweeter and cook faster than ordinary white cabbage.

Remove the cabbage core with a V shaped cut and use just the leaves.

Rinse the rice thoroughly until the water runs clear.
**If you can't get these herbs use a little more of the others.

Cooking times may vary according to the kind of cabbage you use, how finely you chop it as well as personal preference.

Best served immediately. Leftover cabbage roll skillet with tomato sauce can be refrigerated for up to 3 days. If the mixture thickens add a little water/stock to loosen it.

Freeze for up to 3 months.

Nutrition