Unstuffed cabbage roll skillet
50 min · 33 g protein · 335 cals / serving
All the sweet-and-sour comfort of stuffed cabbage rolls without the rolling: beef, rice and tender cabbage simmered in one pan in a tangy tomato sauce. Same flavor as Grandma's, on the table in under an hour.
Ingredients
- 1 1/2 lb ground beef (95% lean)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp paprika
- 1/2 tsp dried thyme
- 1 medium head (about 2 1/4 lb) cabbage, cored, chopped into 2 cm (3/4-inch) pieces
- 1 can (28 oz) canned crushed tomatoes
- 1 cup beef broth
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups white rice
To serve
- 2 tbsp fresh dill, chopped
- 2/3 cup nonfat Greek yogurt
Steps
- Brown the beef in a large, deep skillet or Dutch oven over medium-high heat, breaking it up, until no pink remains and it reads 160°F, 6–8 minutes. Add the onion and cook until soft, 5 minutes, then the garlic for 30 seconds.
- Stir in the paprika and thyme, then pile in the cabbage. It will overflow at first; stir and cover for a few minutes until it collapses enough to fit.
- Add the crushed tomatoes, broth, vinegar, brown sugar, salt and pepper. Bring to a simmer, cover, and cook 20–25 minutes, stirring now and then, until the cabbage is soft and sweet.
- Stir in the cooked rice and simmer uncovered 5 minutes to heat through and thicken. Taste and balance with a little more vinegar or sugar. Serve with dill and a spoonful of yogurt.
Good to know
Can I use uncooked rice?
Yes: add 1/2 cup of raw long-grain rice with the tomatoes plus an extra 3/4 cup of broth, and simmer covered until the rice is tender, about 25 minutes.
How do I get the sweet-sour balance right?
Taste at the end, not the start. Canned tomatoes vary a lot in acidity, so adjust with a teaspoon of vinegar or sugar at a time until it tastes like the cabbage rolls you remember.
Per
- Calories
- 72
- Protein
- (41%)
- 7 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (40%)
- 8 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 197 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2007 kcal goes into the pot and 3302 g of ingredients comes out as about 2780 g of food: 72 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.