If there’s one dish that reminds me of winter evenings spent in my Nonna’s warm kitchen, it’s stuffed cabbage rolls. But let’s be honest—rolling and baking can be time-consuming. That’s why I absolutely adore this Cabbage Roll Skillet version: it delivers all the rich, savory comfort of traditional rolls, without the fuss.
This one-pan wonder brings together ground beef, tender cabbage, and a tangy tomato sauce in a fast, weeknight-friendly dish. It’s ideal for those nights when you’re craving something hearty and homemade but don’t want to spend hours in the kitchen. Let me show you how to make this classic reimagined.
Ingredients
Here’s what you’ll need to make this flavorful Cabbage Roll Skillet:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 lb (450g) ground beef
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper (optional)
- 1 small head green cabbage, chopped (about 6 cups)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup uncooked white rice (or use pre-cooked for faster results)
- 2 cups beef broth
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Add garlic and cook for another minute, stirring frequently.
2. Brown the Beef
Add ground beef to the skillet. Break it apart with a spoon and cook until browned. Season with salt, pepper, smoked paprika, oregano, and red pepper flakes. Drain excess fat if needed.
3. Add the Cabbage
Stir in the chopped cabbage and sauté for about 5–7 minutes until it begins to soften. It may seem like a lot of cabbage at first, but it will cook down.
4. Mix the Sauce
Pour in the diced tomatoes, tomato sauce, and tomato paste. Stir well to combine all the flavors.
5. Simmer with Rice
Add the uncooked rice and beef broth. Bring the mixture to a boil, then reduce heat to a low simmer. Cover the skillet and cook for 20–25 minutes, or until rice is tender and the cabbage is fully cooked.
Note: If using pre-cooked rice, reduce broth by half and cook for 10–15 minutes uncovered.
6. Final Touches
Remove from heat and let it sit for a few minutes. Taste and adjust seasoning. Sprinkle with freshly chopped parsley before serving.
Storage Tips
This Cabbage Roll Skillet stores beautifully!
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze in individual portions for up to 3 months.
Why You’ll Love This Cabbage Roll Skillet
- One-pan simplicity: Fewer dishes and easier cleanup.
- Customizable: Add bell peppers, swap beef for turkey, or go low-carb by skipping the rice.
- Comfort food flavor: All the nostalgic warmth of stuffed cabbage rolls—no rolling required.
Ingredient Swaps & Additions
- Protein options: Try ground turkey, sausage, or a mix of pork and beef.
- Add a kick: Add cayenne or use spicy sausage.
- Vegan version: Use lentils and vegetable broth for a plant-based take.
Perfect for Winter Nights
There’s something soul-soothing about a dish like this on a cold evening. It’s filling, aromatic, and cozy—the kind of meal that makes everyone gather around the table a little quicker.
Whether you’re cooking for the family or just yourself, this Cabbage Roll Skillet is one of those recipes you’ll return to again and again. From my kitchen to yours—Buon Appetito!