Can I make unstuffed cabbage rolls in advance?

Absolutely! This is one of those recipes that tastes even better the next day . You can cook the entire dish, let it cool, and store it in the fridge for up to 4 days. It also freezes really well, so it’s great for meal prep.

Do I have to use ground beef?

Not at all. I’ve made this with ground turkey, chicken, and even plant-based crumbles when I wanted a lighter or vegetarian version. You can also use half ground beef and half Italian sausage for more flavor.

What kind of cabbage should I use?

Regular green cabbage works best. It holds up during cooking and gets nice and tender. If you happen to have Savoy or Napa cabbage , you can use that too, but the texture will be softer.

Can I add rice to this recipe?

Yes, and it’s delicious that way! You can stir in 1 to 2 cups of cooked white or brown rice during the last 5 minutes of cooking. It makes the dish heartier and more like traditional cabbage rolls.

Is this recipe gluten-free?

Mostly, yes—but double-check your tomato soup and Worcestershire sauce labels. Some brands include gluten, while others are certified gluten-free. Swap in a gluten-free alternative if needed.

Unstuffed Cabbage Rolls Ultimate Comfort Food Guide

Description

All the comforting flavor of classic cabbage rolls without the work—this one-pot Unstuffed Cabbage Rolls recipe is cozy, budget-friendly, and perfect for weeknight dinners.

Ingredients

Scale

2 pounds lean ground beef
1½ cups chopped yellow onion
1 tablespoon minced fresh garlic
1 (28-ounce) can diced tomatoes, undrained
1 (10¾-ounce) can condensed tomato soup
¼ cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 bay leaf
12 cups chopped green cabbage (from a 2 to 2¼-pound head)
1 tablespoon chopped fresh parsley (optional, for garnish)

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Instructions

In a 6-quart Dutch oven or large soup pot, cook ground beef and chopped onion over medium-high heat until beef is no longer pink, about 7–8 minutes. Drain fat.
Add minced garlic and cook for 30 seconds, stirring constantly.
Stir in diced tomatoes, tomato soup, beef broth, Worcestershire sauce, salt, pepper, and bay leaf. Mix well.
Add chopped cabbage and stir to combine. Cover and bring to a gentle boil.
Reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until cabbage is tender. Remove bay leaf before serving.
Garnish with fresh parsley if desired, and serve with bread, rice, or mashed potatoes.

Notes

Make it ahead and reheat throughout the week—it gets better over time. Add cooked rice at the end for a heartier version or swap in ground turkey for a lighter option.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: One Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 7g
Sodium: 690mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 4g
Protein: 33g
Cholesterol: 95mg