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This really easy unstuffed cabbage rolls recipe is a comforting homestyle meal with central European vibes! It’s way less work to make than actual cabbage rolls.
Try my Cabbage Roll Soup or Dill Pickle Soup next.
Why you’ll love it
The cozy flavors in this deconstructed cabbage rolls (gołąbki in Polish) can’t be beat. We’ve got hearty ground beef, bites of tender cabbage, and the tastiest blend of everyday seasonings. Being Czech, for me the best comfort food is from my Euro roots!
Cabbage rolls are fairly labor intensive to make, and this recipe is way less fussy but with all the same terrific flavors. This is another easy, uncomplicated, and ultra tasty weeknight meal that eats more like a rustic stew. Top with sour cream for next-level deliciousness!
What you’ll need
- Ground beef – we’re using lean
- Onion and garlic – I like sweet onions
- Italian seasoning – my go-to blend of dried herbs (it comes in one jar)
- Salt & pepper – a generous amount to bring out the flavors
- Crushed red pepper – this amount won’t make it spicy; it just infuses a gentle warmth
- Brown sugar – for that signature touch of sweetness!
- Worcestershire sauce – another layer of savory flavor
- Tomatoes – we’re using cans of crushed tomatoes and tomato sauce
- Beef broth – the base of the sauce
- Cabbage – we’re using green
Helpful tips
- One small-to-medium head of cabbage will yield enough for this recipe.
- Simmering the cabbage in the covered pot gives the flavors some time to nicely develop!
- Cooking time will vary depending how thin you slice/chop the cabbage.
How to make unstuffed cabbage rolls
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the ground beef and onions to a large pot. Cook until the meat is browned, stirring every so often. Discard any extra fat. Stir in the garlic, Italian seasoning, salt & pepper, red pepper flakes, sugar, and Worcestershire sauce.
Add in the crushed tomatoes, tomato sauce, broth, and cabbage. Stir, and let it bubble. Reduce the heat, and let it simmer until the cabbage is as tender as you wish. Add in any extra broth as needed. Taste, season with extra salt & pepper, and serve as below.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Chopping goes way faster with a sharp knife from a chef’s knife block on a quality cutting board. Tools matter!
- Here’s my Staub Dutch oven.
- Souper Cubes are great for freezing leftovers in individual portions.
Substitutions and variations
- You can swap one variety of the canned tomatoes for diced tomatoes if you prefer a less thick and chunkier sauce.
- A 50/50 mix of ground beef and ground pork would taste great!
- If you don’t have tomato sauce in your area, passata works too.
What to serve with deconstructed cabbage rolls
- This recipe is typically served over white rice (I like jasmine), but mashed potatoes work too. Try my classic Garlic Mashed Potatoes. It’s fine as-is too.
- A dollop of sour cream on top is delish!
- I love it with my Creamy Cucumber Salad or even this German Potato Salad.
Leftovers and storage
- Store any leftovers for 3-4 days in the fridge.
- Reheat on the stove or in the microwave in intervals until heated through.
- You can freeze it for 3-6 months, but note that the cabbage will soften up a bit more after thawing.
If you made this un-stuffed cabbage roll recipe, please leave a star rating and review below! It’s very much appreciated. Or tag me on Instagram with your photos!
Unstuffed Cabbage Rolls
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt + pepper to taste see note
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon (packed) brown sugar
- 1 tablespoon Worcestershire sauce
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth + more if needed
- 6 cups chopped green cabbage
- For serving: cooked rice, sour cream, chopped parsley optional, to taste
Instructions
- Add the beef and onions to a Dutch oven or soup pot over medium-high heat, and cook, stirring occasionally, until browned (about 8-10) minutes. Drain excess fat.
- Stir in the garlic, Italian seasoning, salt & pepper, crushed red pepper flakes, brown sugar, and Worcestershire sauce.
- Add in the crushed tomatoes, tomato sauce, beef broth, and cabbage. Give it a good stir. Once it starts bubbling, reduce the heat to a simmer (medium to medium-low) and cook for 30 minutes, covered, stirring occasionally, or until the cabbage has reached your desired tenderness. Consistency of canned tomatoes can vary (some are thicker than others), so keep an eye on it and add some extra beef broth if it looks a bit dry. The cabbage will release some water as it cooks down.
- Season with extra salt & pepper as needed and serve over cooked rice with a dollop of sour cream and parsley sprinkled on top if desired.
Notes
- To serve 4 people, I cook 1 cup of rice.
- If not using sea salt or kosher salt, you may want to use half the amount and then add more to taste if needed.
- Serves 4-6 depending on portion size and how much rice you make it with. Nutrition info is for 1/4 of the recipe and doesn’t include rice/sour cream/parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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