Easy Unstuffed Cabbage

I've been whipping up skillet cabbage rolls for ages since finding out they're way quicker than rolling traditional ones. This one-pan version gives you all the homey goodness of old-fashioned cabbage rolls without the trouble of boiling, filling, and wrapping individual cabbage leaves. It's a super quick 30-minute dinner that's now one of my favorite busy weeknight solutions.

The first time I cooked this, my grandma (who'd spend forever making old-school cabbage rolls) watched with doubt from across the kitchen. After trying it, she reluctantly said it tasted identical to her version but took "a lot less trouble." That was the ultimate compliment from her!

Ingredients You'll Want

• Olive oil helps everything cook up perfectly
• A touch of cinnamon sounds odd but it's the hidden element making this taste genuine
• Marinara sauce and diced tomatoes work together for that long-cooked flavor in no time
• Onions build that tasty foundation that improves the whole dish
• Cabbage brings the classic taste and adds volume without extra carbs
• Ground beef serves as the hearty protein core—choose lean if you're counting fat

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Cooking Steps

Get Those Aromatics Going

To begin, I warm up olive oil in a big skillet over medium heat, then toss in my diced onions. I cook them for 2-3 minutes until they get soft and see-through. This first cooking step lets out all those amazing flavor compounds that create the taste foundation. I sometimes swap in leeks or scallions when I want something milder.

Cook The Meat Through

After that, I add the ground beef to my softened onions. I break it into tiny chunks with my wooden spoon while it cooks. The trick here is giving the meat space—if you're making a bigger batch, cook the beef in stages. You want it to brown properly, not steam, because browning means extra flavor. When there's no pink left, I move to the next part.

Mix In The Tomato Stuff

Here's where it gets good. I mix in the diced tomatoes with herbs (I'll throw in some Italian seasoning if I only have plain ones) and a nice low-carb marinara sauce. That bottled marinara is my shortcut to taste that seems like it's been cooking forever. Then I add that tiny bit of cinnamon that makes everyone wonder what that special flavor is. Everything bubbles together for a few minutes to mix the tastes.

Now For The Cabbage

Last, I dump the chopped cabbage right into the pan with everything else. I stir it all together, put the lid on, and let it simmer until the cabbage gets tender but still has some crunch—usually about 10-15 minutes. The cabbage shrinks down a lot, soaking up all those yummy flavors from the sauce.

The greatest thing about this dish is how flexible it is. When my sister was cutting fat from her diet, we used ground turkey instead of beef. My friend who can't stand onions makes it with onion powder. The basic flavors still come through despite these little changes.

Ways To Serve It

For family who aren't skipping carbs, I'll fix some rice on the side or underneath. Sometimes I'll set out small dishes with extra toppings like fresh herbs, sour cream, or shredded cheese so everyone can dress up their own serving. And though it's not traditional, a little hot sauce works amazingly well with these flavors.

Mix It Up

Want to bulk it up more? Throw in some riced cauliflower for extra volume without adding carbs. For a different taste, try using half ground pork with half ground beef. If you're not strictly counting carbs, a can of drained kidney beans adds nice texture and more protein.

Saving Extras

This meal actually tastes better the day after when the flavors have had time to blend. I keep leftovers in a sealed container in the fridge for up to four days. It warms up great in the microwave, making it perfect for work lunches. Unlike many leftover dishes, the cabbage stays firm without turning mushy.

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Clever Cooking Shortcuts

• For deeper flavor, drop in a bay leaf while simmering (just take it out before eating)
• If your marinara runs sweet, a splash of red wine vinegar balances it out
• Pre-shredded cabbage from the store saves even more time when you're rushed

This dish has rescued dinner at my house countless times when I needed something tasty that wouldn't keep me cooking forever. The fact that it's low-carb is just a bonus—we'd eat it anyway because it tastes so darn good. It shows that comfort food doesn't need to be complicated or full of carbs to hit the spot.

Recipe FAQs

→ Why is this called 'unstuffed' cabbage rolls?

Traditional versions need cabbage leaves boiled, stuffed, rolled, and baked with filling. This skips it all by chopping the cabbage and cooking it all in one go.

→ Can I swap the beef for something else?

Totally! Use turkey, chicken, or pork if you like. You can even mix half beef and pork, which some regions traditionally do.

→ What's the deal with cinnamon in this dish?

Cinnamon isn’t random—it shows up in Eastern-European cabbage recipes. It creates a cozy depth of flavor, but you only need a tiny bit.

→ How should I store and warm up leftovers?

Keep leftovers in a sealed container in the fridge for 3-4 days. It tastes even better the next day! To reheat, use the microwave or a skillet until it’s warm.

→ Is this a freezable meal?

Yep, it freezes great! Cool, then freeze in containers for up to 3 months. Thaw overnight before heating, and add a splash of water if needed.

→ What low-carb sides go with this?

Pair it with some cauliflower rice, a crisp salad, roasted Brussels sprouts, or sauteed zucchini to keep carbs low.