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Cabbage Roll In A Bowl

A comforting, quick skillet meal that combines savory ground beef, tender cabbage, and rice, all cooked in a tangy tomato-chicken broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 420 kcal

Ingredients
  

For the Base

  • 6 cloves garlic, minced
  • 1 each onion, minced any color
  • 6 cups cabbage, shredded (about 1 medium head)
  • 1 lb. ground beef, lean
  • 3 Tbsp. olive oil, split

For the Rice

  • 1 cup long grain white rice
  • 1 1/4 cups low sodium chicken broth
  • 1 1/4 cups tomato sauce

For the Seasoning & Finish

  • 1 tsp. smoked paprika (or regular paprika)
  • 1 tsp. Italian seasoning
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. kosher salt, split
  • 1 tsp. pepper, split

For Serving (optional)

  • 1 Tbsp. brown sugar (optional — if you prefer a touch of sweetness)
  • Minced fresh herbs such as chives or parsley for garnish

Instructions
 

Preparation

  • Mince 6 cloves garlic and 1 onion. Remove any dirty outer leaves from the cabbage, cut out the core, halve it, and shred with a knife until you have 6 packed cups.

Sautéing Aromatics

  • Heat a large skillet over medium-high heat and add 2 Tbsp. olive oil. Add the minced garlic and onion and sauté for 5–6 minutes until softened and fragrant.

Browning the Beef

  • Add 1 lb. ground beef, ½ tsp. kosher salt, and ½ tsp. pepper. Sauté for 5–6 minutes until cooked through.
  • Stir in 1 tsp. smoked paprika and 1 tsp. Italian seasoning.

Cooking the Rice

  • In a separate skillet with a lid, heat 1 Tbsp. olive oil over medium-high heat. Add 1 cup long-grain white rice and sauté 1–2 minutes until slightly toasted.
  • Pour in 1 1/4 cups low sodium chicken broth and 1 1/4 cups tomato sauce, bring to boil, reduce to a simmer, cover, and cook for 16–18 minutes.

Combining Ingredients

  • To the skillet with beef, add 6 packed cups of shredded cabbage and remaining ½ tsp. kosher salt and ½ tsp. pepper. Sauté for 6–8 minutes until the cabbage softens.
  • Stir in 1 Tbsp. Worcestershire sauce and 1 Tbsp. apple cider vinegar. If desired, add 1 Tbsp. brown sugar.
  • Transfer the cooked rice into the beef-cabbage skillet and mix until fully combined.

Serving

  • Garnish with minced chives or parsley if desired, and serve warm.

Notes

Great for meal prep; reheats well for an easy weeknight dinner. Leftover flavors intensify overnight, making it taste even better the next day.
Keyword Cabbage Roll, Ground Beef, One-Pot, skillet meal