This cabbage roll skillet is everything you want from classic cabbage rolls but skips the extra work. Savory beef, tender cabbage, and a rich tomato base simmer in one pan to make a saucy, cohesive weeknight dinner.
It's finished with a melty layer of cheddar cheese that's ultra cozy but also optional if sticking with traditional flavors. This recipe stretches ingredients further than you might expect, especially if served over rice, and tastes even better the next day.
This cabbage roll skillet is perfect for a cozy weekend or weeknight dinner when you don't have the time or patience for first boiling, then rolling cabbage leaves. This very close approximation of the traditional features simple yet bold flavor upgrades and an optional layer of melty cheddar cheese for a modern twist.
Eat it on its own or serve this recipe alongside rice for a classic meal. I also like serving it with a Gluten-Free French Baguette or Gluten-Free Artisan Bread.
Cabbage rolls are a classic cozy meal with simple flavors and roots in Mediterranean, Middle Eastern, and European cultures. It is typically baked in a dish, but I love how this simmers into a thick saucy skillet dish.
For more classic one-pot or one-pan weeknight dinners, don't miss my well-loved quick dinners hub or my cozy comfort food category.
How to make it (with photos)
Lazy chop the vegetables, simmer it all in a skillet, and then broil that melty cheese layer for a cabbage roll dinner that's nostalgic and memorable.
Ingredient Notes + Substitutions
Just 7 main ingredients plus pantry-staple spices and finishings come together to make this cabbage roll skillet.
Ground Beef Or Turkey
Ground Beef is the most traditional, sometimes mixed with ground pork. Ground turkey is also a perfectly acceptable choice. It's like choose-your-own adventure for ground meat in this recipe.
If using a lean cut of meat, you will also need olive oil. I actually recommend leaner meat with the olive oil for an extra flavor boost.
Cabbage
Traditional cabbage rolls are made with boiled cabbage leaves, so for this recipe you will want to remove the tougher core of the cabbage. I use ¼ of the cabbage for this recipe.
Extra cabbage can be shredded and used in my Shrimp Tacos with shredded cabbage slaw or Rice Paper Rolls With Shrimp and Fresh Veggies.
Tomatoes
This recipe uses 28 ounces of canned tomatoes (undrained). I like fire-roasted tomatoes for extra flavor, but crushed tomatoes is more traditional. Pick your style and try it different ways to make it your own.
Vegetables & Aromatics
For fresh vegetables, I used yellow onion and a green bell pepper along with the cabbage. These add lots of flavor and texture to the final dish. I also use fresh garlic.
Spices & Finishings
- Gluten-Free Flour or All Purpose Flour to thicken
- smoked paprika for bold flavor
- dried oregano for earthiness
- Worcestershire sauce for umami (French's has a gluten-free version and Lea & Perrins is gluten-free in the USA at the time of publishing this, but not in the UK or Canada - always double check)
- salt and black pepper
Cheese
Cheese is not a traditional ingredient in cabbage rolls but it does make this recipe richer, more modern, and more skillet-cozy. Dairy-free shredded cheddar substitute works well too - or simply leave it off. We tried it all three ways and were always excited for leftovers.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make this easy cabbage roll skillet in 5 steps.
- Brown the meat: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add ground beef (or turkey) and cook until browned, breaking it up as it cooks. If there's excess grease, drain lightly.
- Build the base flavor: Add chopped onion and bell pepper. Cook 5-7 minutes until softened, stirring on occasion. Then stir in the garlic and cook for 30 seconds to a minute, until fragrant.
- Add cabbage and tomatoes: Pour in the undrained tomatoes, Worcestershire sauce, spices, salt, and pepper. Use a spoon or spatula to scrape any browned bits off the bottom of the pan and mix everything together, then add the cabbage. The skillet may be very full, but stir a little if you can and simmer uncovered for 10-15 minutes, stirring on occasion.
- Adjust the texture: Sprinkle in 1½ tablespoons of flour (or GF flour) and stir well. Simmer for another 3-4 minutes to thicken.
- Finish with cheese (optional): Sprinkle shredded cheddar over the top. Broil for 1-3 minutes on high to melt the cheese. Watch closely to prevent burning. Serve warm alone or over rice.
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📖 Recipe
Cabbage Roll Skillet (No Rolling)
Ingredients
- 1 tablespoon olive oil if meat is lean
- 1 pound ground beef (or turkey)
- ½ medium yellow onion
- 1 green bell pepper optional, use ½ if large
- 3 cloves garlic minced
- 28 ounces canned diced fire-roasted tomatoes or crushed tomatoes, undrained
- ¼ medium head of cabbage cored and roughly chopped
Spices + Finishings
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1½ tablespoon flour or GF Flour (to thicken)
- 1 cup shredded cheddar cheese optional, plus more if desired
Instructions
- Brown the meat: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add ground beef (or turkey) and cook until browned, breaking it up as it cooks. If there's excess grease, drain lightly.1 pound ground beef (or turkey), 1 tablespoon olive oil
- Build the base flavor: Add chopped onion and bell pepper. Cook 5-7 minutes until softened, stirring on occasion. Then stir in the garlic and cook for 30 seconds to a minute, until fragrant.½ medium yellow onion, 1 green bell pepper, 3 cloves garlic
- Add cabbage and tomatoes: Pour in the undrained tomatoes, Worcestershire sauce, spices, salt, and pepper. Use a spoon or spatula to scrape any browned bits off the bottom of the pan and mix everything together, then add the cabbage. The skillet may be very full, but stir a little if you can and simmer uncovered for 10-15 minutes, stirring on occasion.28 ounces canned diced fire-roasted tomatoes, 2 teaspoons Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, ¼ medium head of cabbage
- Adjust the texture: Sprinkle in 1½ tablespoons of flour (or GF flour) and stir well. Simmer for another 3-4 minutes to thicken.1½ tablespoon flour
- Finish with cheese (optional): Sprinkle shredded cheddar over the top. Broil for 1-3 minutes on high to melt the cheese. Watch closely to prevent burning. Serve warm alone or over rice.1 cup shredded cheddar cheese
Notes
Nutrition
Expert Tips
Noticing these few details will elevate this cabbage roll skillet for a consistently flavorful crowd-pleaser every time.
Don't rush the browning.
Take the time needed to properly brown the beef and soften the onions, since this is where the rich base flavor is established.
Chop the cabbage in bite-sized pieces.
Too large pieces of cabbage can cook unevenly or delay the dish. Smaller bite-sized pieces soften nicely and feel more like a cohesive skillet.
Let it rest a few minutes.
After cooking, let it rest for 5 minutes before serving. The sauce thickens slightly and everything settles together.
Recipe FAQs
Here I answered some frequently asked questions about this this recipe Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This recipe also freezes well. I recommend freezing in individual portions for up to 3 months.
Yes. This recipe is still savory, flavorful, and satisfying without the cheese. The cheese adds richness and makes the recipe feel more cohesive, but the base flavor stands on its own.
No. The cabbage softens as it simmers in the tomato sauce. Just chop it into bite-sized pieces so it cooks evenly.
I recommend serving this recipe alongside or over rice, or with sliced crusty bread. Otherwise it's already packed with vegetables and stands well on its own.
Yes. If your skillet still has room, you can add 1 ½ cups of cooked rice to the skillet and stir in. Do this before adding flour, since you may not need it if the rice soaks up the extra liquid. I recommend serving this recipe over rice instead, so you have better control of the rice to skillet ratio.
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