Unstuffed Cabbage Roll Skillet
A cozy one-pan family dinner with seasoned ground beef, tender cabbage, rice, and tomatoes, delivering classic cabbage-roll flavor without the rolling.
Prep: 15 min · Cook: 40 min · Yield: 6 · Method: Stovetop
Ingredients
- 1.5 pounds lean ground beef
- 1 small head green cabbage
- 1 cup long-grain white rice
- 1 14.5-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 medium yellow onion
- 3 cloves garlic
- 2 cups beef broth
- 2 teaspoons paprika
- 1.25 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Cooking instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until no longer pink, about 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — Medium-high heat
- Add the onion and cook until softened, about 4 minutes. Stir in the garlic, paprika, salt, and black pepper; cook for 30 seconds. (about 4 min) — Medium heat
- Stir in the rice, diced tomatoes with their juices, tomato sauce, and beef broth. Bring the mixture to a boil. (about 5 min) — Medium-high heat
- Reduce the heat to low. Stir in the chopped cabbage, cover, and simmer, stirring once or twice, until the rice is tender and the cabbage is soft, 20 to 25 minutes. If the skillet becomes dry before the rice is tender, add 1/4 cup water at a time. (about 25 min) — Low heat
- Remove the lid and stir well. Taste and adjust the salt and pepper. The beef should reach 160°F, measured in the thickest portion, before serving. Let the skillet stand for 5 minutes to thicken slightly. (about 5 min) — Off heat