One-Pot Unstuffed Cabbage Rolls Recipe

Easy one-pot Unstuffed Cabbage Rolls are a simple, comforting way to enjoy the classic flavors of stuffed cabbage without all the rolling. This hearty, healthy meal comes together in a single pot and is perfect for weeknights or meal prep.

Unstuffed Cabbage Rolls

All the savory, tangy flavors of traditional stuffed cabbage rolls — ground meat, tender cabbage, and a bright tomato sauce — but without the time-consuming process of individually rolling leaves. This unstuffed version gives you the same satisfying combination in a bowl: juicy seasoned ground beef and pork, soft chopped cabbage, and rice simmered in a rich tomato base. It’s filling, family-friendly, and easy to customize to dietary needs.

This dish is ideal for busy cooks who want comfort food with minimal effort. It’s made in one pot, cuts down on cleanup, and stores well for leftovers. You can serve it straight from the pan or ladle it over extra rice, mashed potatoes, or cauliflower rice for a low-carb option.

What Kind of Cabbage to Use

Green head cabbage is the best choice for this recipe. It’s the common ball-shaped cabbage used in coleslaw and stands up well to cooking without turning to mush. While raw green cabbage can be slightly bitter, it becomes sweet and tender as it simmers in the sauce. If you prefer a milder flavor, savoy cabbage or a mix of green and savoy also work.

Unstuffed cabbage rolls in a black cast iron Dutch oven with a wooden spoon in the middle on a rustic wood background.

What Goes with Unstuffed Cabbage Rolls

This recipe is essentially a complete meal — protein, vegetables, and grains — so it’s great on its own. To round out the plate, consider serving with a simple green salad or warm crusty bread if you want something to soak up the sauce. For a lighter take, swap the rice for cauliflower rice or serve a smaller portion with a fresh side salad.

More Easy Dinner Recipes You’ll Love

Unstuffed peppers and other one-pot meals offer the same convenience and flavor without the fuss.
Classic casseroles and skillet dinners are great alternatives when you want simple comfort food.
Slow-cooker and sheet-pan recipes are helpful for hands-off cooking and busy schedules.

Unstuffed Cabbage Rolls

Easy one-pot Unstuffed Cabbage Rolls are a delicious, simple take on the classic. Hearty, healthy, and ready in about 40 minutes.

Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8

Calories: 413 kcal (per serving)

Author: Michelle

Ingredients

1 pound ground beef
1 pound ground pork
1 onion, chopped
3 garlic cloves, minced
1 jar marinara (24 ounces)
1 large can diced tomatoes with liquid (28 ounces)
2 tablespoons tomato paste
1 small green cabbage, chopped
3 tablespoons fresh chopped parsley
2 cups cooked rice (white or brown)
2 tablespoons brown sugar (optional)

Instructions

In a large deep skillet or Dutch oven over medium heat, brown the ground beef and ground pork with the chopped onion and minced garlic until the meat is cooked through and no longer pink. Drain excess grease and return the skillet to the heat.
Add the marinara, diced tomatoes (including the liquid), and tomato paste. Stir well to combine and bring the mixture to a boil.
Add the chopped cabbage and fresh parsley. Stir to combine, bring back to a boil, then reduce the heat to a simmer. Cover and simmer until the cabbage is tender, about 5–10 minutes depending on the size of the pieces.
Stir in the cooked rice and brown sugar (if using). Simmer until everything is heated through, about 3–4 minutes more.
Serve warm in bowls, spooning extra sauce over each serving.

Notes

This recipe is gluten free and dairy free by default.
To make a low-carb version, substitute cooked riced cauliflower for the rice.
Brown sugar is optional. It balances the acidity of the tomatoes, but you can omit it for a lower-sugar dish.
If you don’t have both meats on hand, you can use all ground beef, all ground pork, or substitute ground chicken or turkey.
For a faster prep, use two bags of coleslaw mix (without dressing) in place of chopping a head of cabbage.
Storage: Refrigerate leftovers in an airtight container for up to 5 days.
Freezing: Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot throughout (about 20–30 minutes) or warm on the stovetop.

Nutrition (per serving)