Cabbage Roll Skillet (No Rolling)

A scoop of filling from the cabbage roll skillet.

Cabbage Roll Skillet (No Rolling)

All the flavors of classic cabbage rolls made simple in one pan. A bold, saucy skillet dinner that's finished with melty cheddar and stretches into easy leftovers.

Course Main Course

Cuisine American, Comfort Food

Keyword cabbage roll skillet, unstuffed cabbage rolls

Prep Time 5

Cook Time 25

Total Time 30

Servings servings or 8-10 over rice

Calories 316kcal

Author Jamie

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

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.

Gluten-Free: Worcestershire sauce can contain gluten, so pick a gluten-free variety if needed. 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

Nutrition