cabbage roll skillet
This Cabbage Roll Skillet is a delicious and hearty one-pan meal that combines the flavors of traditional cabbage rolls without the fuss of rolling. Ground meat, rice, and cabbage are cooked together in a tangy tomato sauce, making it a satisfying dish for the whole family.
Equipment
- 1 large skillet or frying pan with lid
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked white rice
- 1 medium head cabbage, chopped About 4 cups.
- 1 can (14.5 ounces) diced tomatoes, with juice
- 2 cups beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- to taste salt and pepper
- 2 tablespoons olive oil
- ¼ cup chopped fresh parsley for garnish Optional.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Add the ground beef or turkey to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the uncooked rice, chopped cabbage, diced tomatoes (with juice), broth, tomato paste, paprika, and oregano. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid. Let it cook for about 25 minutes, or until the rice is tender and the cabbage is cooked through.
- Remove the skillet from the heat. Fluff the mixture gently with a fork, and garnish with fresh parsley if desired before serving.
Notes
For a vegetarian option, substitute the ground meat with a plant-based ground meat alternative and use vegetable broth.
You can add shredded carrots or bell peppers for extra vegetables and nutrition.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stove or in the microwave.