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Overhead view of unstuffed cabbage served over rice on a white plate next to a fork.

Unstuffed Cabbage

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


Unstuffed cabbage is a quicker way to enjoy the savory flavor of traditional cabbage rolls! This is an easy one-pot meal made with juicy ground beef and pork combined with fire-roasted tomatoes, onions, and seasonings.


  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 1 pound ground pork sausage
  • 1 pound lean ground beef
  • 3 garlic cloves, minced
    2 (14.5-ounce) cans of fire-roasted diced tomatoes
  • 1 (6-ounce) can of tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon beef bouillon (I like to use Better Than Bouillon brand)
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 cups chopped cabbage


  1. In a 5-quart Dutch oven (or 10-inch deep skillet), heat the olive oil over medium heat. Add in the onions and cook until softened.
  2. Turn the heat up to medium-high, add in the ground pork and ground beef, and cook until no more pink remains, breaking apart any large pieces. Add in the garlic and cook for 1 minute. Drain any excess liquid or fat from the pot.
  3. Add in the diced tomatoes, tomato paste, vinegar, Worcestershire sauce, thyme, smoked paprika, bouillon, brown sugar, chili powder, salt, and pepper. Stir to combine and bring to a boil. Add in the cabbage, stir to incorporate, and then cover the pot. Reduce the heat to medium-low and cook for 25 – 30 minutes, or until the cabbage is to desired tenderness.
  4. Serve warm.


  • You can serve this over rice as an option.
  • Store airtight in the refrigerator for up to 5 days.
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