Unstuffed Cabbage

Tracy Q


This is adapted from a Family Circle recipe. If you like Stuffed Cabbage Rolls, you'll LOVE this. I have made this low-sodium, but you can make alterations to add that salty flavor.

★★★★★ 1 vote
15 Min
1 Hr 30 Min


1-1.5 lb
ground beef (can add hot italian sausage, removed from casings for added flavor)
1 medium
yellow onion, sliced thinly (i use a mandolin)
1 Tbsp
minced garlic
2 can(s)
no salt added diced tomatoes with juice (14.5 oz)
1 can(s)
tomato paste (6oz)
1 can(s)
no salt added tomato sauce (8 oz)
2 tsp
dried parsley
1 tsp
dried oregano
1/2 tsp
black pepper
2 bag(s)
shredded cabbage with carrots (for coleslaw)
i add cayenne pepper for kick (optional)
1 c

How to Make Unstuffed Cabbage


  • 1In a large stock pot, brown ground beef (and Italian sausage, if using it) until no longer pink. Drain fat. Stir in onion and cook for 4 mins. Add garlic and cook for 1 min.
  • 2Add diced tomatoes, tomato sauce, and tomato paste. Add water and all seasonings. Simmer for 5 mins. Add cabbage and simmer, covered, for 90 mins., stirring occasionally.
  • 3Some people prefer to add rice as is true to Stuffed Cabbage Rolls. Some serve over mashed potatoes. I prefer to eat mine as a soup or stew.

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About Unstuffed Cabbage

Course/Dish: Beef
Other Tags: Quick & Easy, Healthy
Hashtag: #low sodium