To Try

Unstuffed Cabbage Roll Skillet

6 servings


40 minutes

total time


2 tablespoons extra-virgin olive oil

1 pound lean ground beef

1 medium yellow onion, chopped

1 1/4 teaspoons salt, divided

3 medium cloves garlic, chopped

1/2 teaspoon crushed red pepper

6 cups chopped green cabbage

1 (15-ounce) can no-salt-added diced tomatoes

1 (15-ounce) can no-salt-added tomato sauce

1 (8.8-ounce) package microwaveable brown rice

1 tablespoon balsamic vinegar

1 teaspoon caraway seeds

1/2 teaspoon paprika

2 tablespoons chopped fresh flat-leaf parsley, divided

1 cup shredded low-moisture part-skim mozzarella cheese


Preheat oven to 400°F. Heat oil in a large, high-sided ovenproof skillet over medium-high heat. Add ground beef, onion and 1/2 teaspoon salt; cook, stirring often to break up the meat, until browned and cooked through, 6 to 7 minutes.

Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage; cook, stirring often, until mostly tender, 5 to 8 minutes.

Stir in diced tomatoes, tomato sauce, rice, vinegar, caraway seeds, paprika, 1 tablespoon parsley and the remaining 3/4 teaspoon salt; spread into an even layer. Remove from heat; sprinkle evenly with mozzarella.

Bake until the cheese is melted and slightly browned, about 15 minutes. Garnish with the remaining 1 tablespoon chopped parsley.

6 servings


40 minutes

total time
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