Stuffed Cabbage Roll Skillet
Transform your weeknight dinner routine with this comforting and flavorful Stuffed Cabbage Roll Skillet, a one-pan wonder that delivers all the hearty goodness of traditional cabbage rolls without the hassle! Featuring tender bites of green cabbage, savory ground beef, aromatic garlic and onion, and perfectly seasoned crushed tomatoes, this dish comes together in just 45 minutes, making it perfect for busy weeknights. The addition of cooked rice and a hint of paprika and oregano infuses every forkful with rich, home-cooked flavor. Plus, it's all simmered to perfection in a single skillet, simplifying cleanup. Garnished with fresh parsley for a pop of brightness, this quick and easy recipe is a satisfying, gluten-free meal the whole family will love. Enjoy the cozy, robust flavors of cabbage rolls in a fraction of the time!
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 1 pound ground beef
- 1 medium (diced) white or yellow onion
- 3 cloves (minced) garlic
- 1.5 cups cooked white or brown rice
- 14 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped for garnish) parsley
Instructions
Prepare the cabbage by removing the core, then chop it into bite-sized pieces. Set aside.
Heat a large skillet over medium-high heat and add the olive oil.
Add the diced onion and sauté until softened, about 3 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess fat if necessary.
Season the beef mixture with paprika, oregano, salt, and black pepper. Stir to combine.
Mix in the tomato paste and cook for 1-2 minutes to develop its flavor.
Add the chopped cabbage to the skillet and stir to combine. Allow it to cook down for about 5 minutes, stirring occasionally.
Pour in the canned crushed tomatoes and beef broth. Stir well, ensuring everything is evenly coated.
Cover the skillet with a lid and let the mixture simmer on medium heat for 15 minutes, or until the cabbage is tender.
Stir in the cooked rice and let it warm through for about 2-3 minutes.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the cabbage roll skillet hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 12.5 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
