Name: Unstuffed Cabbage Roll Skillet
Total time: 55 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 tbsp vegetable oil; 1 lb ground beef; 1 large yellow onion; 4 clove garlic; 1 small green cabbage; 2 tbsp tomato paste; 2 tsp smoked paprika; 1 tsp dried marjoram; 1 can canned crushed tomatoes; 1 cup beef broth; 3/4 cup long-grain white rice; 1 tbsp light brown sugar; 1 tbsp apple cider vinegar; 2 leaf bay leaves; to taste salt; to taste black pepper; 1/2 cup sour cream; 2 tbsp fresh dill

← Recipes · One Pan · Unstuffed Cabbage Roll Skillet

520 cal31g protein52g carbs21g fat890mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch55 min activeShortcut45 min active

Everyday 25nothing beyond the everyday cabinet

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Unstuffed Cabbage Roll Skillet

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One Pan55 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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vegetable oil1 tbsp

ground beef1 lb

yellow oniondiced1 large

garlicminced4 cloves

green cabbageabout 2 lb, cored and chopped into bite-size pieces1 small

tomato paste2 tbsp

smoked paprika2 tsp

dried marjoram1 tsp

canned crushed tomatoes28 oz1 can

beef broth1 cup

long-grain white riceuncooked3/4 cups

light brown sugar1 tbsp

apple cider vinegar1 tbsp

bay leaves2 leaves

saltto taste

black pepperto taste

sour cream1/2 cups

fresh dillchopped2 tbsp

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the oil in a large, deep skillet over medium-high heat. Add the beef, season with a good pinch of salt and pepper, and break it up as it browns, about 6 minutes. Leave the browned bits in the pan.

2Add the onion and cook, stirring, until soft and golden at the edges, about 5 minutes. Stir in the garlic, tomato paste, paprika, and marjoram and cook for 1 minute, until the paste darkens a shade.

3Stir in the cabbage in handfuls, letting each batch wilt a little before adding the next, until it all fits in the pan, about 4 minutes.

4Add the crushed tomatoes, broth, rice, brown sugar, and vinegar, and tuck in the bay leaves. Stir well, scraping up the bottom of the pan, and bring to a simmer.

5Cover, reduce the heat to low, and simmer for 25 to 30 minutes, stirring once or twice, until the rice is tender and the cabbage is soft. If the pan looks dry before the rice is done, add a splash of water.

6Remove and discard the bay leaves. Taste and adjust the salt, pepper, and vinegar to your liking.

7Serve in bowls topped with a spoonful of sour cream and a sprinkle of fresh dill.