Unstuffed cabbage delivers all the comforting flavors of classic stuffed cabbage rolls—without the time-consuming rolling and stuffing. It’s a hearty, one-pan meal that’s deeply savory, slightly sweet, and perfect for slow simmering, allowing the cabbage to become tender and soak up the rich tomato-beef sauce.
This dish is ideal for busy weeknights, meal prep, or cozy weekends when you want something filling and nostalgic. As it simmers, the ingredients meld into a satisfying, old-fashioned comfort food that tastes even better the next day.
Ingredients
- 1 lb ground beef
- 1 medium onion, thinly sliced
- 3 cloves garlic, finely chopped
- 1 (28 oz) can stewed tomatoes
- 1 (6 oz) can tomato paste
- 1 ½ tsp dried oregano
- 1 tsp sugar
- ¼ tsp black pepper
- Salt, to taste
- 1 ¼ cups water
- 1 small head green cabbage, shredded (about 8 cups)
Directions
- Heat a large nonstick saucepan or Dutch oven over medium heat. Add the ground beef and cook for about 6 minutes, stirring occasionally, until browned and no longer pink. Drain excess fat.
- Add the sliced onion and cook for 4 minutes, stirring, until softened. Add the garlic and cook for 1 minute until fragrant.
- Stir in the stewed tomatoes and tomato paste. Use a spoon or potato masher to break up the tomatoes.
- Add the water, oregano, sugar, black pepper, and salt to taste. Stir well and bring to a gentle simmer. Cook uncovered for 5 minutes.
- Add half of the shredded cabbage, cover, and cook for 5 minutes until slightly wilted.
- Add the remaining cabbage, cover, and reduce heat to low. Simmer gently for 60–90 minutes, stirring occasionally, until the cabbage is very tender and the flavors are fully developed.