Real Recipes From Real Home Cooks ®

unstuffed cabbage skillet

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I love stuffed cabbage, but it's such a hassle to make, so tedious. This dish combines all the same ingredients without the hassle! And it's quick and easy, not to mention tasty. Recipe & photo: 02-07-15

yield 6 serving(s)
prep time 25 Min
cook time 10 Min
method Stove Top

Ingredients For unstuffed cabbage skillet

  • 1 c
    long grain rice, uncooked
  • 1 can
    (14 oz) chicken broth
  • 6 c
    chopped green cabbage
  • 1 lb
    ground chuck
  • 1 c
    frozen chopped onion
  • 1 can
    (14.5 oz.) stewed tomatoes, undrained
  • 1 can
    (8 oz.) tomato sauce
  • 2 tsp
    granulated sugar
  • 1/4 tsp
    ground black pepper
  • salt to taste, if desired

How To Make unstuffed cabbage skillet

  • 1
    Place the rice and broth in a 3-qt. saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
  • 2
    Meanwhile, cook beef and onion in large skillet over medium-high heat for 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
  • 3
    Add undrained tomatoes, tomato sauce, sugar and pepper (and salt) to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together and serve.