Grandma’s Unstuffed Cabbage Rolls with ground meat, rice and cabbage cooked in savory tomato sauce. This one pot meal is perfect for busy weeknights!
About My Recipe
We are a Ukrainian-Russian household, so cabbage for dinner makes a frequent appearance at our table. Instant Pot cabbage rolls and grandma’s borscht recipe, adults and kids love them all!
I think you are going to love these unstuffed cabbage rolls! As much as the traditional cabbage rolls are worth the wait, sometimes we just don’t have the time or energy for “holubtsi”.
I was born and raised in Ukraine, and I roll cabbage rolls only when I have time. Instead, I like to chop cabbage into coarse square chunks and cook with rice and meat in flavorful tomato sauce in one pot. And grandma did the same on busy days. Otherwise, she rolled the rolls before going to work. Can you imagine?!
Reader’s Review
This was absolutely delicious! We added Greek yogurt. The flavor was reminiscent of lasagna. We loved it!
Suzanne
Ingredients for Unstuffed Cabbage Rolls
In Ukraine, cabbage rolls are made with ground beef or pork, white rice and tomato sauce. There are many Eastern European variations of this dish but here is what I use now.
Ingredients are simple and use what you have on hand:
- Onion and garlic: Chopped onion and minced garlic.
- Meat: Extra lean ground turkey but you can use ground pork or beef.
- Cabbage: Coarsely chopped. You can get away with using a variety of different types of cabbage like green, red, napa or even savoy cabbage in the unstuffed cabbage roll recipe.
- Rice: Uncooked brown rice. Use white rice which cooks faster or leftover cooked brown rice which reduces total cooking time to 30 minutes.
- Liquids: Oil, low sodium tomato sauce, can of diced tomatoes, low sodium beef broth or chicken broth (or water), honey, or maple syrup to balance acidic ingredients, vinegar.
- Spices: Dried oregano, thyme, bay leaves.
- Seasonings: Salt and pepper for taste.
- Garnish: Fresh dill or parsley or green onions, yogurt or sour cream.
How to Make Unstuffed Cabbage Rolls
Start by chopping garlic, onion and cabbage before you begin to cook. Peel and mince the garlic, chop the onion not too finely, and peel a few outer leaves from the cabbage and chop into big chunks.
Time to saute it all. Preheat a deep large skillet or a 5-6 quart Dutch oven on the stove. I absolutely love my Lodge dutch oven and cook most one pot meals in it. Food doesn’t burn and cooks evenly!
Swirl oil to coat and add onion and garlic, stirring occasionally. Then add ground meat, uncooked brown rice, dried oregano and thyme, salt and pepper. Continue cooking, breaking the meat into pieces.
Sauteing rice now cuts back its cook time. If you are using white rice, the cook time will be approximately 30 minutes. For pre-cooked brown rice, use 3 cups of cooked rice, reduce the liquids to 1 cup and cut the cooking time to 30 minutes.
Now it’s time to add the broth, tomato sauce, vinegar, maple syrup, and cabbage. Stir well to combine and bring to a boil.
Once boiling, cover, reduce heat, and cook on low for about an hour. As tempting as it might be to open the lid to check on it! Not until it’s completely done.
Tips for Best Results
- If your rice is a bit firm at the end: If rice is not cooked by the end, add 1/4 cup water, cover, and cook for another 5-10 minutes.
- To feed smaller crowd: When I say this recipe feeds a hungry crowd, I mean it! It yields close to 14 cups of food. If you don’t need that much, cut the recipe in half and keep the same cook time.
- Use heavy duty pot: Otherwise you risk cabbage rolls burning on the bottom.
- Don’t open the lid: Cooking time will lengthen because steam releases.
Variations
- More protein: Feel free to add an extra 1 pound of ground turkey. Also ground beef, chicken or pork work great!
- Sauerkraut: You can replace some of fresh cabbage with sauerkraut but cut salt in half and then season to taste after, if necessary.
- White rice: Cooking time will be around 30 minutes.
- Cooked brown rice: Use 3 cups cooked brown rice, reduce liquids to 1 cup and cook for 30 minutes.
How We Serve Them in Ukraine
At home, we serve unstuffed cabbage rolls as a meal on its own. It is a true one pot meal. Serve warm almost hot, with a generous dollop of yogurt or sour cream for the most authentic flavor.
Add a lot of chopped fresh dill and freshly cracked ground pepper. A slice of a rye bread or whole grain toast is a must to sop up the sauces, juices and bit of meat and rice at the bottom of the plate. So good!
You can add hot sauce on top if you feel like things spicy.
If you would like a true Ukrainian side salad for this dish, make lettuce salad or cucumber and tomato salad.
How to Store
Store: You’ll have leftovers for days! Enjoy up for 4 days later, being kept in the fridge in an airtight container. This dish actually gets better with time.
Freeze: Once fully cooked, freeze in an airtight container for up to 3 months. If you have a ton leftover, might be wise to freeze individually and only take out what you need.
Reheat: Thaw in the refrigerator overnight and reheat in the microwave. You can also use the pot with a splash of water or broth to simmer while covered for 10 minutes.
FAQs
Yes. The advantage is that it will cook faster. However, the texture will be more mush. I prefer more bite and substance to the cabbage in this recipe.
While this recipe has not been tested in a slow cooker, you can make it in the oven or the Instant Pot! Slow cooker will require different amount of liquids and might burn the tomato sauce.
Because we are not rolling cabbage, this recipe is pretty forgiving. Use green, red, napa or even savoy cabbage. Cook time will be a bit less for napa and savoy cabbage.
More Cabbage Recipes to Try
- Cabbage roll soup
- Cabbage stir fry
- Russian cabbage soup
- Braised cabbage and apples
- Instant Pot cabbage soup
Ukrainian Unstuffed Cabbage Rolls
Video
Ingredients
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp oil
- 1 lb ground turkey, extra lean
- 1 cup brown rice, uncooked
- 3 lbs cabbage, coarsely chopped
- 28 oz can tomato sauce, low sodium
- 14 oz can diced tomatoes, low sodium
- 2 cups water or any low sodium stock
- 1 tbsp oregano, dried
- 1 tsp thyme, dried
- 1 tbsp vinegar
- 1 tbsp honey or maple syrup
- 1 tsp salt
- Ground black pepper, to taste
- 3 bay leaves
- Fresh dill, parsley, green onions and yogurt/sour cream, for serving
Instructions
- Preheat large and very deep non-stick skillet or 5-6 quart Dutch oven on medium-high heat and swirl oil to coat. Add onion and garlic; cook for 5 minutes, stirring occasionally.
- Add turkey, rice, oregano, thyme, salt and pepper; cook for 10 more minutes, breaking into small pieces and stirring often.
- Add broth, tomato sauce, diced tomatoes, vinegar, maple syrup, cabbage, bay leaves and stir well. Bring to a boil, cover, reduce heat to low and cook for 60-70 minutes. Do not open!
- After check if rice is cooked and if not (mine was) add 1/4 cup water, cover and cook for another 5 – 10 minutes.
- Serve warm topped with Greek yogurt and herbs.
Notes
- Store: Refrigerate in an airtight container for up to 4 days.
- Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We make this frequently and keep some in the freezer for quick meals.
Love this Laurel!
Hi Olena. Bay leaf is listed in ingredients, but not mentioned in the instructions. Should you just add them with broth, tomato, etc. and remove when cooking is complete?
Yes, correct. Added that.
Can you please repost the layered cabbage casserole recipe with the shredded cabbage. This is one of my family’s favorites and I can not find this recipe . It looks like it was replaced with a skillet version.
Thanks
Denise
I emailed it to you.
Can you please email me this recipe? Looks delicious.
Olena, I’m new and wanted to let you know how much I appreciate what you are doing. I’m cooking and eating less processed food. My family is getting healthier and we’re starting to save money too. Having you teach us how to manage nutrition and meals has changed my outlook. I no longer throw out leftovers (usually nothing left) and don’t let things perish. I feel like I have more.
I had half a cabbage, some tomatoes, onion and leftover rice. I made this recipe using what I had and it was absolutely delish! No leftovers. Thanks again.
I am so happy to hear that you are finding my recipes to be useful. Thanks for sharing Deb!
I have a bunch of fresh tomatoes that were delivered in my CSA box. Can I use those instead of canned diced tomatoes? Would I need to add more water/broth?
I have not done that. It will also depends how juicy they are. You will definitely need to add more broth and dish will be more pale, so a bit of tomato paste would be beneficial. I also wouldn’t be checking on it too often so steam doesn’t escape. I am guessing 1 cup extra broth but it’s a guess.
Totally delish and easy
Can this be made in the crockpot? I rated 5 stars because I’m confident it will be amazing!
Hi Tara! Unfortunately, this recipe has not been tested in a crockpot. I am not sure about cook times and ingredient amounts. Sorry.
Made it. It’s good stuff. Use a BIG fry pan with a lid. I made half a batch, didn’t include the chicken stock, and FILLED my 10” fry pan : ) It turned out very tasty. I liked adding the thyme and oregano with the meat. Good stuff
Fantastic! Glad you enjoyed the recipe, Denise.
I can’t wait to try this. I love cabbage ? rolls too—and hers a recipe which includes brown rice ! Yay ?
Thanks Olena for your no-nonsense cooking advice.
You are very welcome Denise!
Thank you for doing this! We made it vegan with tempeh cut and cooked with onions and mushrooms instead of meat. No rice because I’m diabetic. Still fantastic.
Fantastic! Glad you enjoyed the recipe, Laine.