East European · 40 min
Unstuffed Cabbage Rolls
- 40 min
- 2–6 servings
- 630 kcal / serving
A sturdy skillet dish where beef, cabbage, rice, and carrots mingle with tomatoes for a lively, easy weeknight meal with a soft, comforting texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ cupbasmati rice
- 1 mediumcarrot
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ¾ lblean ground beef
- ½ medium headnapa cabbage
- ½ mediumyellow onion
- carrots
- yellow onions
From the pantry: black pepper, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · small saucepan · stainless steel skillet · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 2 clovesgarlic
- ½ medium headnapa cabbage
- ½ mediumyellow onion
- carrots
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Pantry & dry goods
- ½ cupbasmati rice
- 1 (14.5 oz) candiced tomatoes
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| carrot | 1 medium | 2 medium | 3 medium |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| napa cabbage | ½ medium head | 1 medium head | 1 ½ medium heads |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the rice in a colander and transfer it to a small saucepan with water and salt; bring to a boil.
- While the rice cooks, wash and dry all produce.
- When the water boils, reduce heat to low, cover, and simmer until the liquid is absorbed (about 10–15 minutes); remove from heat and let stand covered for 5 minutes.
- Trim the root end from the cabbage, halve it lengthwise, then cut into 1-inch pieces and place in a large bowl.
- Peel and finely dice the yellow onion.
- Heat a stainless skillet over medium-high heat.
- Peel and mince the garlic.
- Add the beef, onion, and garlic; cook, breaking up the meat, until browned and the onion is tender (3–5 minutes).
- Stir in the diced tomatoes and the cabbage; season with salt and pepper. If the cabbage crowding prevents proper cooking, cook it down first, then add the rest; reduce heat to medium and cover, cooking until the cabbage is softened (10–15 minutes).
- Trim the stems and peel the carrot, then coarsely grate it.
- When the cabbage is softened, add the grated carrot and the cooked rice; stir to combine and cook 1–2 minutes until the carrot is softened.
- Divide the mixture between two plates and serve.
Two tips
- Prep ahead: cook the rice and grate the carrot up to day ahead and refrigerate.
- Leftovers reheat well in a skillet for a quick next-day meal.
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 40 g
- Carbs
- 58 g
- Fat
- 27 g
- Fiber
- 9 g
- Sodium
- 177 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.