This one pot cabbage recipe is a simple version of cabbage rolls, no rolling necessary. Cabbage rolls are a traditional classic dish in my family and this recipe is loaded with similar delicious Hungarian flavours and is a perfect comfort dish on a cold winter day!
For years, people would ask me, have you ever made the cabbage roll version where you cook all the ingredients in one pot? I have often wanted to try it and when I did, I realized how easy this recipe is. Basically, taking the ingredients I would use in my cabbage roll recipe and add it to one pot. With the exception of rice. I have to admit it was rather strange eating these flavours this way, but I have to say I did enjoy it!
I can completely understand why people would make this version, especially if you love cabbage rolls but hate the thought of rolling them or maybe you were never shown. I have been very fortunate to have my Mom and Grandma who showed me the proper way to roll cabbage rolls. Our Hungarian Cabbage Roll recipe is one that everyone loves who ever has tasted them.
WHY MAKE THIS RECIPE...
- Easy recipe when you add all the ingredients to one pot!
- Has all the same flavours as your classic cabbage rolls
- Only a few ingredients needed for this recipe
- A delicious and satisfying dish your family will love
- Freezer friendly, so make a big pot and have it handy on those busy weekdays
INGREDIENTS YOU WILL NEED
- vegetable oil or bacon fat
- onions
- garlic
- ground pork
- paprika
- salt and pepper
- green cabbage
- diced tomatoes
- tomato juice
- parsley
COOKING TIPS
- I like to add bacon for the flavour when starting out, but not require, a vegetable oil or extra virgin olive oil would be great options
- We have always use ground pork for our cabbage rolls, other options are a combination of pork and beef, or all ground beef, turkey or chicken
- I suggest to avoid over stirring the ground pork when added, I prefer larger chunks of meat in this recipe
- Roughly chop the cabbage, no need to chop in small pieces, as it will happen when chopping; a variety of sizes will add texture
- A good recipe to make the day before as the flavours will enhance overnight
HOW TO MAKE THIS RECIPE
In a cast iron pot or large pot, over medium heat add oil and add onion, sauté for about 2-3 minutes, stir in garlic and paprika. Then add ground pork, salt and pepper. Continue cooking until the meat is no longer pink and crumbly.
Stir in cabbage and continue cooking until the cabbage starts to soften, about 3-4 minutes. Add diced tomatoes and tomato juice. Continue cooking with lid partially on for 20-25 minutes. The tomato liquid should be starting to evaporate.
You will notice the longer this cooks the liquid will start to evaporate. You do want some of the tomato sauce when enjoying this dish. By partially adding a lid is to avoid too much of the liquid from evaporating.
Garnish with chopped parsley and sour cream is desired. Serve with roasted potatoes and crusty bread.
When we had cabbage rolls growing up, often Mom made roasted potatoes and to this day, I have done the same. They are a perfect side to include in this meal.
HOW TO STORE THIS RECIPE
Refrigerate for up to 3 days in a container with a lid. Freeze any leftovers in a freezer safe container with a lid for up to 2 months. To reheat, allow to thaw out in the refrigerator the day before and add it to a pot and slowly on low, heat through.
One Pot Unstuffed Cabbage Roll Recipe
Equipment
- cast iron pot or large pot
Ingredients
- 2 tbsp organic vegetable oil or 2 slices of bacon, slice
- 1 onion, chopped
- 1 clove garlic, minced
- 1 lb ground pork
- 1/2 tsp Hungarian sweet paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 small green cabbage, roughly chopped (4½ cups)
- 1-14 oz organic diced tomatoes
- 1½ cups tomato juice
- parsley, chopped
Instructions
- In a cast iron pot or large pot, over medium heat, add oil and add onion, sauté for about 2-3 minutes. Then add ground pork, paprika, salt and pepper. Continue cooking until the meat is no longer pink and crumbly about 5-6 minutes.
- Stir in cabbage and continue cooking until the cabbage starts to soften, about 3-4 minutes. Add diced tomatoes and tomato juice. Continue cooking with lid partially on for 20-25 minutes. The tomato liquid should be starting to evaporate.
- Garnish with chopped parsley and sour cream is desired. Serve with roasted rosemary potatoes and crusty bread.
