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Per serving
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- 1
Get the rice going
Cook 2 cups of white rice (this is about 2/3 cup uncooked) however you normally do it, or use leftover rice straight from the fridge. This is a great way to use up rice you already have.
- 2
Brown the beef
Warm the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef along with the chili powder, garlic powder, salt, and pepper. Break the meat up as it cooks and let it brown, about 8 minutes.
- 3
Build the sauce
Once the beef is browned, stir in the crushed tomatoes, tomato sauce, white wine vinegar, and brown sugar. Stir to combine and bring it up to a boil. The vinegar and brown sugar are what give it that sweet-and-tangy cabbage roll flavor, so don't skip them.
- 4
Add the cabbage
Chop half a head of green cabbage into rough 1-inch pieces (about 6 cups) and stir it into the skillet. Reduce to a simmer, cover, and cook until the cabbage is bright green and tender but still has a little bite, about 4 to 5 minutes.
- 5
Finish with rice
Stir in the cooked rice and simmer just until everything is heated through, about 2 minutes. Taste and add a little more salt if it needs it. Serve warm.
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Unstuffed Cabbage Roll Skillet
Created by: BudgetBites
Ingredients
- 1 tbsp olive oil
- 2 lb ground beef
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 24 oz crushed tomatoes
- 15 oz tomato sauce
- 2 tbsp white wine vinegar
- 1/4 cup brown sugar
- 6 cup green cabbage
- 2 cup white rice
Instructions
- Get the rice goingCook 2 cups of white rice (this is about 2/3 cup uncooked) however you normally do it, or use leftover rice straight from the fridge. This is a great way to use up rice you already have.
- Brown the beefWarm the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef along with the chili powder, garlic powder, salt, and pepper. Break the meat up as it cooks and let it brown, about 8 minutes.
- Build the sauceOnce the beef is browned, stir in the crushed tomatoes, tomato sauce, white wine vinegar, and brown sugar. Stir to combine and bring it up to a boil. The vinegar and brown sugar are what give it that sweet-and-tangy cabbage roll flavor, so don't skip them.
- Add the cabbageChop half a head of green cabbage into rough 1-inch pieces (about 6 cups) and stir it into the skillet. Reduce to a simmer, cover, and cook until the cabbage is bright green and tender but still has a little bite, about 4 to 5 minutes.
- Finish with riceStir in the cooked rice and simmer just until everything is heated through, about 2 minutes. Taste and add a little more salt if it needs it. Serve warm.