Nothing beats a traditional cabbage roll left to simmer for hours in a sweet tomato sauce with smoked paprika, all neatly wrapped up in a cabbage leaf. No, nothing compares – until now. We’ve modernized the recipe to fit our busy lives and tossed everything in a skillet – ready for devouring in just half an hour, plus a couple of minutes for chilling. Of course, there is some prep time involved, but we all have 15 minutes to dedicate to our “thrival”, right?
If you’d rather spend time at home, cooking for yourself and your family/friends, sooner than waiting to be served in a restaurant, know that you are not alone. Eating out takes plenty of time, along with money to spare and ingredients to be suspicious of. Go the easy and healthful route. Invest in a skillet that can last a lifetime, and put it to good use! While you are at it, eat your cabbage too. Work your way through red cabbage, green cabbage, savoy cabbage and Napa cabbage. Then make your way onto bok choy, when you are ready for a change.
No matter what variety of cabbage you choose, in the end, your skillet will be filled to the brim with delicious portions (spoonfuls) of a modified cabbage roll. Dinner rolls are not necessary, though they sure are old-fashioned. If you would like to include a bite on the side, consider these 17 low-carb bread options.
Old-Fashioned Cabbage Roll Skillet Recipe
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 1/2 lbs. ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 – 1 head cabbage, chopped
- 2 cups diced tomatoes
- 1 1/2 cups tomato sauce
- 1 tbsp. cooking fat
- Sea salt and freshly ground black pepper
- Melt cooking fat in a large skillet over medium-high heat.
- Add onion and garlic; cook until soft, about 2 to 3 minutes.
- Add the beef to the skillet and cook until brown.
- Place cabbage, diced tomatoes and tomato sauce in the skillet, stir until well combined. Season to taste.
- Cover and let simmer for 20 to 25 minutes, until the cabbage is soft.