Discover the irresistible flavors of this Unstuffed Cabbage recipe! This delightful dish brings all the comfort and deliciousness of traditional stuffed cabbage without the hassle. Savory ground beef, tender cabbage, and a rich tomato sauce come together in a hearty, one-pan meal that’s perfect for busy weeknights. Bursting with flavor and easy to make, our Unstuffed Cabbage will quickly become a family favorite. Try it tonight and enjoy a satisfying, nutritious meal that’s as convenient as it is delicious!
Estimated Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Serving Size: 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 pound ground pork sausage
- 1 pound lean ground beef
- 3 garlic cloves, minced
2 (14.5-ounce) cans of fire-roasted diced tomatoes - 1 (6-ounce) can of tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon beef bouillon (I like to use Better Than Bouillon brand)
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 10 cups chopped cabbage
Cooking Instructions
- Step 1: In a 5-quart Dutch oven (or 10-inch deep skillet), heat the olive oil over medium heat. Add in the onions and cook until softened.
- Step 2: Turn the heat up to medium-high, add in the ground pork and ground beef, and cook until no more pink remains, breaking apart any large pieces. Add in the garlic and cook for 1 minute. Drain any excess liquid or fat from the pot.
- Step 3: Turn the heat up to medium-high, add in the ground pork and ground beef, and cook until no more pink remains, breaking apart any large pieces. Add in the garlic and cook for 1 minute. Drain any excess liquid or fat from the pot.
- Step 4: Serve warm.
Notes
- You can serve this over rice as an option.
- Store airtight in the refrigerator for up to 5 days.
- To Reheat. Warm leftovers in the microwave or in a pot on the stovetop until they’re hot throughout.
- Freezer. Cool the unstuffed cabbage completely, and then transfer it to an airtight container to freeze for up to 2-3 months. Thaw it in the fridge before reheating.
Recipe Tips and Variation Ideas
- Don’t overcook. Unless you’re going for mushy cabbage, be careful that you don’t overcook it. My favorite texture for cabbage is softened but still a little crisp. On the other hand, if your cooked cabbage is on the tougher side, it’s a sign that it may need to cook for longer.
- Change up the meat. In place of pork sausage, feel free to make this recipe with only ground beef. You can use other leaner meat, too, like ground chicken or ground turkey. Spicy Italian sausage would also give this dish a nice kick.
- More veggies. You can definitely fill this unstuffed cabbage recipe with any vegetables your heart desires (or any veggies that you have in the fridge). Try dicing up zucchini, mushrooms, celery, and carrots, or add in frozen peas, spinach, or kale.
- Add raisins. In place of brown sugar, add raisins! Golden raisins or Sultanas add a delicious sweet balance to the tangy tomato sauce.
- Different seasonings. If you don’t have chili powder, use cayenne pepper and cumin, or you can play around with different spices according to your preference. In place of thyme, try rosemary, basil, or Italian seasoning.
