Cabbage Roll Skillet – A Cozy, One-Pan Comfort Meal

If you love classic cabbage rolls but don’t have the time to stuff and roll each one, this skillet version is your shortcut to the same cozy flavors with half the effort. It’s hearty, budget-friendly, and great for weeknights. Think tender cabbage, savory ground meat, tomato richness, and a hint of spice—all simmered together with rice in one pan.

It’s the kind of meal that feels homey and satisfying, yet simple enough to pull off after work.

Cabbage Roll Skillet - A Cozy, One-Pan Comfort Meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Ground meat: 1 pound (beef, pork, turkey, or a mix)
• Green cabbage: 1 small head (about 6–7 cups chopped)
• Rice: 1 cup uncooked (long-grain white rice works best)
• Onion: 1 medium, diced
• Garlic: 3–4 cloves, minced
• Tomato sauce: 1 can (15 ounces)
• Diced tomatoes: 1 can (14.5 ounces), with juices
• Beef or chicken broth: 2 cups
• Tomato paste: 1–2 tablespoons (optional, for richness)
• Worcestershire sauce: 1 tablespoon
• Paprika: 1 teaspoon (sweet or smoked)
• Dried thyme or Italian seasoning: 1 teaspoon
• Bay leaf: 1 (optional)
• Salt and black pepper to taste
• Olive oil or butter: 1–2 tablespoons
• Brown sugar: 1–2 teaspoons (optional, to balance acidity)
• Red pepper flakes: Pinch (optional, for heat)
• Fresh parsley or dill: For garnish
• Sour cream: For serving (optional)

Instructions

 

• Prep the cabbage. Remove the core and chop the cabbage into bite-size pieces. Rinse and drain well so it sautés instead of steaming too much.
• Brown the meat. Heat a large, deep skillet over medium-high heat. Add oil, then the ground meat. Break it up with a spatula and cook until browned with crispy edges. Season lightly with salt and pepper. Drain excess fat if needed.
• Sauté aromatics. Add the onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
• Build the flavor base. Stir in paprika, thyme or Italian seasoning, and tomato paste. Cook 1 minute to toast the spices and caramelize the paste for deeper flavor.
• Add liquids and tomatoes. Pour in the tomato sauce, diced tomatoes with their juices, Worcestershire sauce, and broth. Add the bay leaf if using. Bring to a lively simmer.
• Stir in the rice. Add the uncooked rice and mix well so it’s evenly distributed. Keep the heat on medium-low to maintain a gentle simmer.
• Fold in the cabbage. Add the chopped cabbage in batches, folding it into the sauce. It will wilt quickly. Season with more salt, pepper, and a pinch of red pepper flakes if you like heat.
• Simmer and cover. Cover the skillet and cook for 18–22 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed. If it looks dry, splash in a bit more broth. If it’s too saucy, uncover for the last few minutes.
• Balance the flavors. Taste and adjust seasoning. Add a teaspoon of brown sugar if the tomatoes taste too sharp. Remove the bay leaf.
• Finish and serve. Let it rest 5 minutes off the heat. Garnish with chopped parsley or dill. Serve with a dollop of sour cream for classic cabbage-roll vibes.

Why This Recipe Works

This recipe captures everything you love about cabbage rolls without the fuss of rolling or baking. By cooking it all in one skillet, you get deep flavor from browned meat, quick-sautéed aromatics, and a tomato base that clings to every bite. The cabbage softens in the sauce while the rice absorbs all the good stuff, making each spoonful hearty and balanced.

Plus, you can easily tweak the seasoning, meat, or rice type to match your taste or pantry.

Shopping List

• Ground meat: 1 pound (beef, pork, turkey, or a mix)
• Green cabbage: 1 small head (about 6–7 cups chopped)
• Rice: 1 cup uncooked (long-grain white rice works best)
• Onion: 1 medium, diced
• Garlic: 3–4 cloves, minced
• Tomato sauce: 1 can (15 ounces)
• Diced tomatoes: 1 can (14.5 ounces), with juices
• Beef or chicken broth: 2 cups
• Tomato paste: 1–2 tablespoons (optional, for richness)
• Worcestershire sauce: 1 tablespoon
• Paprika: 1 teaspoon (sweet or smoked)
• Dried thyme or Italian seasoning: 1 teaspoon
• Bay leaf: 1 (optional)
• Salt and black pepper to taste
• Olive oil or butter: 1–2 tablespoons
• Brown sugar: 1–2 teaspoons (optional, to balance acidity)
• Red pepper flakes: Pinch (optional, for heat)
• Fresh parsley or dill: For garnish
• Sour cream: For serving (optional)

How to Make It

1. Prep the cabbage. Remove the core and chop the cabbage into bite-size pieces. Rinse and drain well so it sautés instead of steaming too much.
2. Brown the meat. Heat a large, deep skillet over medium-high heat. Add oil, then the ground meat.

   Break it up with a spatula and cook until browned with crispy edges. Season lightly with salt and pepper. Drain excess fat if needed.

3. Sauté aromatics. Add the onion and cook 3–4 minutes until translucent.

   Stir in the garlic and cook 30 seconds until fragrant.

4. Build the flavor base. Stir in paprika, thyme or Italian seasoning, and tomato paste. Cook 1 minute to toast the spices and caramelize the paste for deeper flavor.
5. Add liquids and tomatoes. Pour in the tomato sauce, diced tomatoes with their juices, Worcestershire sauce, and broth. Add the bay leaf if using.

   Bring to a lively simmer.

6. Stir in the rice. Add the uncooked rice and mix well so it’s evenly distributed. Keep the heat on medium-low to maintain a gentle simmer.
7. Fold in the cabbage. Add the chopped cabbage in batches, folding it into the sauce. It will wilt quickly.

   Season with more salt, pepper, and a pinch of red pepper flakes if you like heat.

8. Simmer and cover. Cover the skillet and cook for 18–22 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed. If it looks dry, splash in a bit more broth. If it’s too saucy, uncover for the last few minutes.
9. Balance the flavors. Taste and adjust seasoning.

   Add a teaspoon of brown sugar if the tomatoes taste too sharp. Remove the bay leaf.

10. Finish and serve. Let it rest 5 minutes off the heat. Garnish with chopped parsley or dill.

    Serve with a dollop of sour cream for classic cabbage-roll vibes.

How to Store

Let the skillet cool to room temperature, then transfer to airtight containers. It keeps in the fridge for up to 4 days. The flavors deepen by day two, making it great for meal prep.

Reheat gently on the stove with a splash of broth or water, or microwave in short bursts, stirring in between. You can freeze it for up to 3 months; thaw overnight in the fridge before reheating.

Health Benefits

• Cabbage is packed with fiber and vitamin C, which support digestion and immune health.
• Lean protein from beef, turkey, or pork helps with satiety and muscle maintenance.
• Tomato products provide lycopene and antioxidants, linked to heart health.
• Balanced macros: The trio of protein, carbs (rice), and fiber (cabbage) creates a satisfying, well-rounded meal.
• Customizable sodium and fat levels by choosing low-sodium broth and lean meat.

Common Mistakes to Avoid

• Using the wrong rice. Instant rice can turn mushy, and brown rice needs a longer cook time and extra liquid. Stick to long-grain white rice for the timing listed.
• Skipping the browning step. Properly browning the meat adds depth.

  Don’t rush it.

• Not seasoning in layers. Salt and pepper the meat, then taste again after adding tomatoes and cabbage. Layered seasoning keeps the dish vibrant.
• Overcooking the cabbage. You want it tender but not limp. Check texture near the end and stop when it’s just right.
• Cooking uncovered the whole time. The rice needs steam to cook evenly.

  Keep it covered for most of the simmer.

Alternatives

• Low-carb: Swap rice for 4 cups riced cauliflower. Stir it in after the cabbage softens and cook uncovered for 5–7 minutes.
• Brown rice: Use 3/4 cup brown rice and add 1/2–3/4 cup extra broth. Simmer covered 35–40 minutes.
• Meatless: Replace meat with 1 can lentils (drained) or 1 1/2 cups cooked brown lentils.

  Add 1 tablespoon soy sauce for savory depth.

• Different meats: Try half beef, half pork for a classic cabbage-roll flavor, or use turkey for a lighter option.
• Spice profiles: Add cumin and coriander for a warming twist, or a spoon of harissa for heat. Fresh dill and a squeeze of lemon brighten the dish.
• Grain swaps: Quinoa cooks in about 15 minutes; use 1 cup quinoa and the same amount of liquid, checking early.

FAQ

Can I use pre-shredded coleslaw mix?

Yes, in a pinch. Use about 6–7 cups.

It will cook faster than chopped cabbage, so stir it in later and keep an eye on texture.

How do I keep the rice from sticking to the bottom?

Use a heavy-bottomed skillet, keep the heat at a gentle simmer, and stir once or twice during cooking. A small splash of extra broth can help if it looks dry.

What if my skillet is too small?

Cook the meat and aromatics in the skillet, then transfer everything to a Dutch oven or large pot to finish. You want enough room to fold in the cabbage comfortably.

Can I make it in a slow cooker?

Yes.

Brown the meat and aromatics first, then add everything to the slow cooker. Cook on Low for 4–5 hours with parboiled rice, or stir in cooked rice in the last 30 minutes.

Is this recipe gluten-free?

It can be. Use gluten-free Worcestershire sauce or substitute with tamari.

All other ingredients are typically gluten-free, but always check labels.

How can I make it creamier?

Stir in a splash of heavy cream or a spoonful of sour cream at the end. This softens the acidity of the tomatoes and adds a silky finish.

What sides go well with this?

Crusty bread, a simple green salad, or roasted carrots and parsnips pair nicely. It’s also great with pickles for a bright contrast.

Can I add cheese?

Absolutely.

A handful of shredded mozzarella or cheddar melted on top during the last few minutes is delicious. For a sharper hit, try grated Parmesan when serving.

In Conclusion

This Cabbage Roll Skillet brings all the comfort of the classic dish to your table with a lot less work. It’s flexible, filling, and perfect for leftovers.

With simple ingredients and a one-pan method, it’s a recipe you’ll keep coming back to on busy nights and cozy weekends alike. Top with herbs, a dollop of sour cream, and you’re set for a warm, satisfying meal.