Unstuffed Cabbage Rolls

Why You’ll Love This Recipe

I love how this recipe simplifies a classic without losing any of the flavor. Instead of rolling individual cabbage leaves, I layer them with a savory beef and rice mixture, making the process quick and easy. It’s also a great make-ahead option, and it reheats beautifully. Whether I’m feeding my family or prepping meals for the week, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium head green cabbage (about 2 lbs)

• 1 lb lean ground beef

• 1 cup cooked brown rice

• 1 can (14.5 oz) diced tomatoes (seasoned)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1/4 cup ketchup

• 2 tbsp Worcestershire sauce

• Salt and pepper, to taste

Directions

1. I start by removing the core from the cabbage and blanching the leaves in boiling salted water for about 5 minutes until they’re slightly tender. Then I set them aside to cool.

2. While the cabbage cools, I sauté onions in a skillet over medium heat until translucent, which takes about 5 minutes. Then I add the garlic and ground beef, cooking it all together until the beef is browned—about 8 minutes. I season it with salt and pepper.

3. In a large bowl, I combine the cooked rice, diced tomatoes with their juice, Worcestershire sauce, ketchup, and the beef mixture. I stir it all together until it’s well mixed.

4. I preheat my oven to 350°F (175°C). In a baking dish, I layer some cabbage leaves on the bottom, spoon in the beef and rice mixture, and then cover it with more cabbage leaves.

5. I pour the remaining diced tomatoes over the top, cover the dish with foil, and bake it for about 35 minutes until everything is heated through and the cabbage is tender.

Servings and timing

This recipe makes 6 servings and takes about 50 minutes total—15 minutes of prep time and 35 minutes in the oven. It’s great for a family dinner or to portion out for meal prep during the week.

Variations

Sometimes I like to switch things up depending on what I have on hand. I’ll use ground turkey or chicken instead of beef for a lighter version. If I’m in the mood for a spicier dish, I’ll add a pinch of red pepper flakes or use fire-roasted diced tomatoes. For extra flavor, I’ve also tried mixing in a bit of paprika or cumin. And when I want a lower-carb option, I swap out the brown rice for cauliflower rice.

Storage/Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. When I reheat them, I just pop a portion in the microwave for about 2-3 minutes until hot. If I’m reheating a larger batch, I cover it with foil and warm it in the oven at 325°F (165°C) for about 15-20 minutes. This dish also freezes well—I portion it into containers and freeze for up to 2 months, then thaw and reheat when needed.

FAQs

What type of cabbage works best for this recipe?

I use green cabbage because it softens nicely when blanched and baked, but Napa cabbage or savoy cabbage can work too.

Can I make this dish vegetarian?

Yes, I just swap the ground beef for a plant-based meat substitute or use lentils and add more vegetables like mushrooms or zucchini.

Do I need to cook the rice ahead of time?

Yes, using cooked rice is important so the mixture bakes evenly and doesn’t turn out undercooked.

Can I make this recipe ahead of time?

Absolutely. I prepare it up to the baking step and keep it covered in the fridge for up to 24 hours. When I’m ready, I just bake it as directed.

What can I serve with unstuffed cabbage rolls?

I usually pair it with crusty bread, a light salad, or even some roasted veggies for a complete meal.

Conclusion

This Unstuffed Cabbage Rolls recipe brings together everything I love about classic comfort food—rich flavors, hearty ingredients, and a simple prep process. It’s perfect when I want a no-fuss meal that still feels homemade and satisfying. Whether I’m serving it fresh out of the oven or reheating leftovers, it’s a dish I keep coming back to.