Cabbage Roll Skillet

4 servings


45 minutes

total time


2 tbsp. extra-virgin olive oil

1 lb. (90% lean) ground beef

1 small yellow onion, finely chopped (about 1 c.)

Kosher salt

1/2 c. long-grain white rice

4 cloves garlic, finely chopped

1 (14.5-oz.) can diced tomatoes

1 (8-oz.) can tomato sauce

2 tbsp. apple cider vinegar

1 1/2 tsp. Worcestershire sauce

1 tsp. smoked paprika

1/2 tsp. granulated sugar

Large pinch of ground cinnamon

Freshly ground black pepper

5 c. chopped green cabbage (from about 1 [9-oz.] head)

1 tbsp. chopped fresh dill or parsley leaves, plus more for serving


In a large, high-sided skillet over medium-high heat, heat oil. Add beef and onion; season with 1/2 teaspoon salt. Cook, breaking up beef with a wooden spoon, until beef is cooked through and browned and onion is tender, about 8 minutes.

Add rice and garlic to skillet and cook, stirring occasionally, until rice is lightly toasted and garlic is fragrant and light golden, about 2 minutes. Add diced tomatoes, tomato sauce, vinegar, Worcestershire, paprika, granulated sugar, cinnamon, 3/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Bring mixture to a boil, then arrange cabbage over rice mixture. Cover and reduce heat to medium-low. Simmer until rice and cabbage are tender and the liquid is mostly absorbed, 22 to 25 minutes.

Uncover, add dill, and stir to combine; season with salt and pepper. Sprinkle with more dill and serve.


Serving Size




Total Fat

30 g

Saturated Fat

10 g

Unsaturated Fat


Trans Fat

1 g


81 mg


1071 mg

Total Carbohydrate

31 g

Dietary Fiber

7 g

Total Sugars

10 g


25 g

4 servings


45 minutes

total time
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