Unstuffed Cabbage Roll Skillet

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Recipe by South Your Mouth

Unstuffed Cabbage Roll Skillet

1 pound ground beef

1 small cabbage, chopped

1 small onion, diced

1 clove garlic, minced

1 teaspoon salt

1 teaspoon pepper

1 14.5-oz. can beef broth (about 1 2/3 cups)

1 cup uncooked white rice

Tangy Tomato Topping:

1 10.75-oz. can condensed tomato soup

1 teaspoon white vinegar

1 tablespoon brown sugar


You’ll need a large skillet with fitted lid to cook this dish. If you don’t have a lidded skillet big enough to hold all of the ingredients, see alternative preparation below. It is important to have a tight-fitting lid when cooking this dish to ensure the rice cooks properly.


Brown ground beef in a large skillet over medium-high heat. Add cabbage, onion, garlic, salt and pepper and continue cooking until cabbage is slightly tender. Add beef broth and rice and stir well. Cover skillet with fitted lid, reduce heat to medium-low and continue cooking, stirring occasionally, for 20-25 minutes or until rice is cooked through. Remove skillet from heat and let rest, covered, for 10 minutes. Serve with Tangy Tomato Topping.


Alternative preparation:

Brown ground beef in a large skillet over medium-high heat. Add cabbage, onion, garlic, salt and pepper and continue cooking until cabbage is slightly tender. Add cabbage mixture, beef broth and rice to a large pot or Dutch oven and stir well. Heat over high heat until broth starts to boil. Cover pot with fitted lid, reduce heat to medium-low and continue cooking, stirring occasionally, for 20-25 minutes or until rice is cooked through.  Remove pot from heat and let rest, covered, for 10 minutes. Serve with Tangy Tomato Topping.


Tangy Tomato Topping:

While the finished cabbage dish is resting, combine condensed tomato soup (without water), vinegar and brown sugar in a small pan and cook over medium heat for 10 minutes or until sauce starts to bubble. Drizzle topping over prepared cabbage dish or individual servings.