One-pan cabbage roll skillet with ground beef, tomato, and tender cabbage. All the flavor of unstuffed cabbage rolls in 30 minutes—keto, low-carb, and family-friendly.
Craving cozy stuffed cabbage flavor without the rolling and the fuss? This Cabbage Roll Skillet recipe delivers everything you love about classic golabki/halupki in a quick, one-pan, weeknight-friendly package. It’s a versatile low-carb dinner that works for keto and gluten-free eaters, but it’s also easy to bulk up with rice if you want that traditional vibe. Grab a skillet and let’s make these unstuffed cabbage rolls the fast, delicious way.
What Makes This Cabbage Roll Skillet Recipe Special?
This skillet meal beats the competition with bold flavor, better texture, and optional paths for keto, low-carb, or classic comfort. Here’s why you’ll love it:
- One-pan cleanup: Fewer dishes, more dinner. Everything simmers in a single skillet.
- Faster than rolling: Traditional cabbage rolls take forever; this unstuffed version is ready in about 30 minutes.
- Keto and low-carb friendly: No rice needed. Add cauliflower rice or keep it simple for a keto cabbage skillet.
- Deep, savory flavor: Worcestershire, smoked paprika, and garlic build that slow-cooked stuffed cabbage taste—fast.
- Flexible ingredients: Swap ground turkey, add rice, or make it dairy-free; this one adapts to you.
- Meal-prep superstar: Reheats like a dream for weekday lunches and busy nights.
- Budget-friendly ground beef recipe: Cabbage + pantry staples = big flavor on a small budget.
Ingredient Notes
Here’s what goes into this hearty cabbage roll skillet (no exact amounts here—just what to grab and why):
- Ground beef: 80/20 or 85/15 for juicy texture; sub turkey, chicken, or plant-based crumbles.
- Green cabbage: The star! Tender-crisp shreds mimic stuffed cabbage without rolling.
- Onion and garlic: Aromatic base for that cozy, homey flavor.
- Tomato sauce and diced tomatoes: Saucy, tangy backbone for classic unstuffed cabbage rolls.
- Worcestershire sauce: Adds depth; use tamari + a splash of apple cider vinegar for gluten-free.
- Smoked paprika and oregano: Warm spices that build a “simmered all day” profile.
- Cooked rice or cauliflower rice: Optional—use rice for classic, cauli rice for low-carb.
- Beef broth: Keeps everything saucy without watering down flavor.
- Bay leaf: Subtle old-school cabbage roll aroma.
- Fresh parsley or dill: Herbaceous finish that brightens the skillet.
- Shredded cheese or sour cream: Optional garnish for extra comfort (or skip for dairy-free).
How To Make Cabbage Roll Skillet Recipe
Make this easy unstuffed cabbage skillet in one pan with simple steps. Dinner will be ready before anyone can ask “What’s for dinner?” for the third time.
- Brown the beef: Heat a large skillet over medium-high. Add ground beef with a pinch of salt and pepper. Cook, breaking it up, until browned with some crispy bits.
- Sauté aromatics: Push beef to the side, add a drizzle of oil if needed, then add onion and cook until translucent. Stir in garlic for 30 seconds until fragrant.
- Bloom spices: Sprinkle in smoked paprika, oregano, and a tiny pinch of red pepper flakes. Stir 20–30 seconds to wake up the spices.
- Deglaze and sauce: Add Worcestershire and a splash of beef broth, scraping up browned bits. Stir in tomato sauce and diced tomatoes.
- Add cabbage: Fold in shredded cabbage and a bay leaf. It will look like a lot—cabbage wilts down.
- Simmer to tender-crisp: Cover and cook 10–12 minutes, stirring once or twice, until cabbage is tender but not mushy.
- Choose your path: For keto, fold in warmed cauliflower rice. For classic, fold in cooked white or brown rice. Add extra broth if you want it saucier.
- Finish and taste: Turn off heat, stir in fresh parsley or dill. Taste and adjust salt, pepper, and acidity with a splash of vinegar if needed.
- Garnish and serve: Top with shredded cheese or a dollop of sour cream, and serve hot straight from the skillet.
Pro Tips
- Salt in layers: Season the beef and then the sauce so flavors pop without becoming salty.
- Don’t overcook cabbage: Aim for tender with a little bite for the best texture.
- Add a touch of sweetness: A pinch of sugar or keto sweetener balances tomato acidity like in classic cabbage rolls.
- Boost umami: A teaspoon of tomato paste or a dash of fish sauce adds restaurant-level depth.
- Make it smokier: Use smoked paprika or add a splash of liquid smoke for a campfire note.
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Storage & Reheating
This is a meal-prep favorite. The flavors deepen in the fridge, and it freezes well.
- Fridge: Store in airtight containers for 4 days.
- Freezer: Freeze up to 3 months; cool completely before freezing for best texture.
- Reheat on the stove: Warm over medium heat with a splash of broth until steamy.
- Microwave: Reheat in 60–90 second bursts, stirring between for even heating.
- Avoid sogginess: Reheat gently and uncovered to let extra moisture evaporate.
Variations & Substitutions
Make this cabbage roll skillet your own. Here are easy swaps for different diets and cravings:
- Turkey or chicken: Leaner protein that still tastes hearty with the tomato base.
- Vegan version: Use plant-based crumbles, veggie broth, and vegan Worcestershire or tamari + vinegar.
- Gluten-free: Swap Worcestershire for tamari or coconut aminos with a splash of vinegar.
- Spice it up: Add cayenne, chipotle, or hot paprika for heat.
- Classic rice: Stir in cooked white rice or brown rice for unstuffed cabbage rolls with old-school comfort.
- Cheesy bake: Transfer to a baking dish, top with cheese, and broil until bubbly.
- Extra veg: Add bell peppers, carrots (thinly sliced), or mushrooms for more color and nutrients.
- Herb swap: Dill, parsley, or even thyme all play nicely with the tomato-cabbage combo.
- Lighter sauce: Use crushed tomatoes instead of tomato sauce for a fresher, lighter finish.
Comforting, saucy, and unbelievably easy, this Cabbage Roll Skillet packs the beloved flavors of stuffed cabbage into a weeknight-worthy one-pan dinner. Whether you go keto with cauliflower rice or classic with a scoop of fluffy rice, it’s the cozy low-carb ground beef recipe you’ll cook on repeat.
FAQ
Is this cabbage roll skillet keto and low-carb?
Yes. Skip the rice or use cauliflower rice. It’s a super satisfying keto cabbage skillet without feeling “diet-y”.
Can I make this gluten-free?
Totally. Swap Worcestershire for tamari or coconut aminos plus a splash of apple cider vinegar. Everything else is naturally gluten-free.
What kind of cabbage works best?
Green cabbage is the classic. Savoy also works and softens a bit faster. I don’t recommend red cabbage here—it changes the flavor and color of the sauce.
Can I add rice directly to the skillet to cook?
You can, but use par-cooked rice or instant rice near the end. Otherwise the tomatoes can slow rice cooking and throw off timing. Easiest route: fold in cooked rice.
How do I prevent watery sauce?
Simmer uncovered for the last few minutes and go easy on the broth. If it’s soupy, let it bubble until thick and glossy. A spoon of tomato paste helps too.
Can I use ground turkey instead of beef?
Absolutely. Add a teaspoon of olive oil when browning and don’t skip the Worcestershire or tamari—it adds that beefy depth turkey lacks on its own.
What should I serve with it?
A crisp green salad, garlic bread, or mashed cauliflower are perfect. If you’re not low-carb, buttered egg noodles are dreamy.
Cabbage Roll Skillet Recipe
One-pan cabbage roll skillet with ground beef, tomato, and tender cabbage. All the flavor of unstuffed cabbage rolls in 30 minutes—keto, low-carb, and family-friendly.
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Servings: 4 servings
Equipment
- Large deep skillet with lid
- Cutting board
- Chef's knife
- Wooden spoon
Ingredients
Ingredients
- 1 lb ground beef
- 1 small head green cabbage, cored and chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
Instructions
- Warm a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned; drain excess fat if needed.
- Stir in the diced onion and minced garlic. Cook until the onion softens and turns translucent, about 3–4 minutes.
- Add the chopped cabbage and toss to combine with the beef mixture. Cook, stirring occasionally, until the cabbage starts to wilt, 4–5 minutes.
- Pour in the diced tomatoes with their juices and the tomato sauce. Season with paprika, oregano, salt, and pepper; mix well.
- Reduce heat to medium-low, cover, and simmer until the cabbage is tender to your liking, about 10–15 minutes. Stir once or twice during cooking.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Notes
For extra heat, add a pinch of red pepper flakes with the spices. If you prefer a softer cabbage, extend the covered simmer by a few minutes. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and reheat nicely on the stovetop or in the microwave. You can swap in ground turkey or pork, and garnish with fresh parsley before serving.
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