You’ll never miss the extra carbs in this easy and satisfying dinner prepared in ONE POT: Unstuffed Cabbage Rolls.
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It’s cabbage rolls without all the work! 
This recipe is lower-carb (no rice), but feel free to serve it over rice if you’re not concerned with counting carbs.
How to make Unstuffed Cabbage Rolls
It couldn’t be easier! Start by cooking the ground beef and onion. Drain off any fat, add garlic and cook another minute. Then add canned diced tomatoes, tomato soup, beef broth, Worcestershire sauce, salt, pepper, bay leaf and chopped cabbage.
Stir it all together, cover and simmer for 25-30 minutes (or until the cabbage is tender).
Hooray for easy and delicious one pot dinners!
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Unstuffed Cabbage Rolls
Prep Time: 15 minutes- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Simmer
- Cuisine: American Scale
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Pin RecipeIngredients
- 2 pounds lean ground beef
- 1 large yellow onion, chopped (about 3 cups chopped)
- 1 tablespoon freshly minced garlic
- 1 (28-ounce) can diced tomatoes
- 1 (10-3/4-ounce) can condensed tomato soup
- 1/4 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 head cabbage (2–1/2 pounds), cored and chopped into about 2-inch pieces
- Fresh chopped parsley, for garnish (if desired)
Instructions
- Cook beef and onion in a dutch oven or soup pot over medium high heat, crumbling beef as it cooks until beef is browned and no longer pink (about 7-8 minutes). Drain off grease.
- Add garlic and cook an additional minute, stirring frequently. Add diced tomatoes with juices, tomato soup, beef broth, Worcestershire sauce, salt, pepper and bay leaf. Stir to combine.
- Add chopped cabbage and stir to combine. Bring to a boil. Reduce heat to maintain a simmer.
- Cover and simmer for 25-30 minutes (stirring occasionally), or until cabbage is tender. Remove and discard bay leaf.
- Sprinkle with fresh chopped parsley, if desired.
Kathy Robinson says
January 20, 2019 at 10:51 amMade this twice now, it was a big hit!
★★★★★
Amy @ The Blond Cook says
January 21, 2019 at 9:20 amThanks, Kathy… so happy everyone enjoyed it! 🙂
Anne Mills says
February 2, 2019 at 12:08 pmLove this recipe! Not only is it “diet” friendly, it is absolutely delicious!!!! Don’t feel guilty about second helpings!
★★★★★
Linda says
March 4, 2019 at 9:05 amMade this on Saturday and it was excellent. I did make one minor change. I didn’t have a can of tomato soup but I did have homemade tomato & roasted red pepper soup in the freezer so used that. I also added a dash of cayenne pepper to spice it up a bit. The taste was so good my husband and son finished it off with no leftovers. Thanks for the recipe.
Amy @ The Blond Cook says
March 4, 2019 at 1:39 pmThanks so much, Linda! The tomato and roasted red pepper soup in this sounds AMAZING… so happy everyone enjoyed it! 🙂