Old-Fashioned Unstuffed Cabbage Skillet with Ground Beef and Rice

All the comforting flavors of stuffed cabbage rolls without the work of rolling individual cabbage leaves.

If you love the comforting flavors of stuffed cabbage rolls but don't love all the work that goes into rolling each cabbage leaf, this skillet version may become a new family favorite.

This recipe has a special place in my family because it was my mother's clever way of preparing stuffed cabbage for a family that wasn't particularly fond of cabbage. When I was growing up, I would carefully eat the flavorful meat and rice filling and leave the cabbage for Mom. She never seemed to mind because she actually liked the cabbage.

Sometimes she would simply cut the cabbage into pieces and serve it alongside the meal. It wasn't until many years later that I learned her secret: she chopped the cabbage into smaller pieces and cooked it right into the seasoned beef and rice mixture. Somehow, that made all the difference.

My children followed in my footsteps. They would remove the cabbage and happily eat the meat and rice filling, just as I had done. But over the years, I learned to appreciate the cabbage, too, and eventually came to love stuffed cabbage rolls.

This easy one-skillet recipe gives you all those familiar stuffed cabbage flavors without the fuss of boiling cabbage leaves, making the filling, and carefully rolling each one. Everything cooks together in one skillet for a hearty, satisfying supper that tastes like home.

Ingredients:

2 Tbs. olive oil
1 pound ground beef
1 onion, diced
3 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 c. uncooked white rice
1 (15 ounce can) tomato sauce
1 1/2 c. water
1 tsp.  beef bouillon powder
6 cups cabbage, core removed, chopped fine 

Directions:

Heat the oil. In a large cast iron skillet, heat the olive oil over medium-high heat.  Add the ground beef and diced onion. Cook, breaking the beef into small crumbles, until the beef is no longer pink and the onions are soft and translucent. Drain off excess grease if desired.

 Stir in the garlic, salt, black pepper, and paprika. Cook for about 20 seconds, just until the garlic becomes fragrant.

Stir in the uncooked rice, tomato sauce, water, and beef bouillon powder. Mix well, scraping up any flavorful browned bits from the bottom of the skillet.

Stir in the finely chopped cabbage until it is evenly distributed throughout the beef and rice mixture.

Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 20 to 25 minutes. Stir occasionally to keep the rice from sticking and to help the cabbage cook evenly.  Continue cooking until the rice and cabbage are tender and most of the liquid has been absorbed into the mixture. If needed, add a small amount of water and continue cooking until the rice is tender.

Spoon the cabbage and beef mixture into bowls and serve with a dollop of sour cream, if desired.

Tips for Best Success:

• Chop the cabbage fairly small. This is the key to Mom's method. Smaller pieces become tender more quickly and blend into the beef and rice instead of sitting in large pieces on top.
• Don't skip browning the beef. The browned bits left in the skillet add wonderful flavor to the finished dish.
• Use uncooked rice. The rice cooks right in the tomato sauce and seasoned broth, absorbing all those savory flavors.
• Keep the skillet covered. The trapped steam helps both the cabbage and rice become tender.
  Stir occasionally. This helps distribute the cabbage and prevents the rice from settling and sticking to the bottom.
• Watch the liquid toward the end. Different types of cabbage can release different amounts of moisture. If the rice isn't tender, but the skillet looks dry, add a small splash of water.
• Let it rest for a few minutes. After cooking, letting the skillet sit for about 5 minutes allows the remaining liquid to settle and the flavors to come together.

Variations and Substitutions:

• Substitute part or all of the ground beef with ground pork for a slightly richer flavor.
• Ground turkey can be used in place of beef for a lighter version.
• Brown rice can be used, but it will require additional cooking time and liquid. Follow the package cooking guidance for the best results.
• Replace part of the tomato sauce with undrained diced tomatoes for a chunkier tomato flavor.
• Add a little onion powder, garlic powder, or Italian seasoning if you prefer a more seasoned dish.
• Sprinkle shredded cheddar or mozzarella over the top during the last few minutes of cooking and cover until melted.
• Add a pinch of red pepper flakes or a little cayenne pepper for some heat.
• A spoonful of sour cream on top adds a cool, creamy contrast to the warm tomato and beef mixture.

Serving Suggestions:

This is a hearty meal on its own, but it pairs beautifully with simple sides.

Serve it with:

• Crusty homemade bread or dinner rolls
• Buttered corn
• Green beans
• A simple garden salad
• Applesauce
• Roasted vegetables
• Mashed potatoes for an especially comforting meal

How to Store:

• Refrigerator:  Allow leftovers to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave, stirring once or twice during heating. You can also reheat the mixture gently in a skillet over medium-low heat. Add a splash of water or broth if it has thickened too much.
• Freezer:  This recipe can also be frozen in airtight, freezer-safe containers for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Is this the same as stuffed cabbage rolls?
It has all the familiar flavors of stuffed cabbage rolls—ground beef, rice, tomato sauce, and cabbage—but everything is cooked together in one skillet instead of being wrapped in individual cabbage leaves.

Why chop the cabbage so small?
Smaller pieces cook more quickly and become tender enough to blend into the beef and rice mixture. This was my mother's trick for making cabbage more appealing to those of us who didn't care for large pieces of cooked cabbage.

Can I use leftover cooked rice?
Yes, but the recipe will need to be adjusted because cooked rice does not need the same amount of liquid or cooking time. Reduce the water and add the cooked rice later, after the cabbage has begun to soften.

Can I make this without a cast iron skillet?
Absolutely. Any large, deep skillet with a lid will work.

Why is my rice still crunchy?
The rice may need additional liquid or cooking time. Add a small amount of water or broth, cover the skillet, and continue simmering until the rice is tender.

Can I make this recipe ahead of time?
Yes. It reheats well, making it a convenient meal to prepare earlier in the day.

Can I freeze leftover stuffed cabbage skillet?
Yes. Cool it completely and store it in a freezer-safe airtight container for up to 2 to 3 months. Thaw in the refrigerator before reheating.

What can I serve on top?
Sour cream is especially good with this dish. You can also add shredded cheese, fresh parsley, or a little chopped green onion.