You’ll never miss the extra carbs in this easy and satisfying dinner prepared in ONE POT: Unstuffed Cabbage Rolls.
Sign up for my free email subscription and never miss a recipe.
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).
The video below shows just how easy this dish is to make!
Hooray for easy and delicious one pot dinners!
Print
Unstuffed Cabbage Rolls
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
You’ll never miss the extra carbs in this easy and satisfying one-pot dinner… it’s cabbage rolls without all the work!
Ingredients
- 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.
- Category: Main Dish
- Method: Boil
- Cuisine: American
Keywords: unstuffed cabbage, unstuffed cabbage recipe
Jenny S says
This was sooo good. Added a splash of sriracha because we like it and followed the recipe to a “T” otherwise. Excellent! Thanks!
★★★★★
Mike says
Very good and easy to make to boot.
★★★★★
Linda says
Made 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
Thanks so much, Linda! The tomato and roasted red pepper soup in this sounds AMAZING… so happy everyone enjoyed it! 🙂
Anne Mills says
Love this recipe! Not only is it “diet” friendly, it is absolutely delicious!!!! Don’t feel guilty about second helpings!
★★★★★
Kathy Robinson says
Made this twice now, it was a big hit!
★★★★★
Amy @ The Blond Cook says
Thanks, Kathy… so happy everyone enjoyed it! 🙂