This one pot cabbage roll 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 anytime of the year!
For years, people would ask me, have you ever made the cabbage rolls without rolling them and cooked them in one pan? 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 adding garlic and diced tomatoes. I have to admit it was a little out of the ordinary to be eating these familiar flavours without cutting into a cabbage roll, 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 the best! Anyone who had the pleasure of tasted them, absolutely loved them! The ingredients are simple and very few, it is important that the ingredients are fresh to appreciate the full flavour.
WHY MAKE THIS RECIPE…
- Easy recipe when you add all the ingredients to one pan!
- Has all the same flavours as your classic Hungarian cabbage rolls
- Only a few ingredients needed for this recipe
- A delicious and satisfying dish your family will love
- Nutritious, hearty, satisfying and the BEST
- Freezer friendly, so make a big pot and have it handy on those busy weekdays
INGREDIENTS YOU WILL NEED
- vegetable oil or extra virgin olive oil
- onions
- garlic
- ground pork
- paprika
- salt and pepper
- green cabbage
- diced or whole stewed tomatoes
- tomato juice
- parsley
COOKING TIPS
- Starting out by using bacon is the tradtional way, however, 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, they will soften once cooked and you would want 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 large skillet, over medium heat add 1 tablespoon of oil, add pork and break up the larger pieces, cook until it is no longer pink. Add the remaining oil and onion, sauté for about 2-3 minutes until the onions are soft. Then garlic and continue cooking for a minute. Stir in paprika, pepper and 1/2 teaspoon of salt.
Add the diced tomatoes, tomato juice, rice and 1/2 cup of water, stir until pork is coated. Add the cabbage over the tomato and pork mixture, cover with a lid. Bring to a boil, reduce heat to a simmer 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. Add additional water if the sauce evaporates and becomes dry.
Garnish with chopped parsley. Serve with crusty bread and sour cream.
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 skillet and slowly on low, heat through.
DID YOU MAKE THIS UNSTUFFED CABBAGE ROLL RECIPE? PLEASE LET US KNOW WITH A COMMENT AND RATING. Your comment will help other readers as well. Thank you, Rose 🙂
One Pan Unstuffed Cabbage Roll Recipe
Ingredients
Equipment
Method
- In a large skillet, over medium heat, add 1 tablespoon of oil and add ground pork and break pieces into small chunks, cook until no longer pink about 5 minutes. Add onion, sauté for about 3 minutes until soft. Then add garlic and cook for one minute. Stir in paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Stir in diced tomatoes, tomato juice and rice with 1/2 cup of water. Coat the pork with the tomato mixture and rice. Lay the cabbage on top and cover with a lid. Bring to a boil and continue cooking for 20-25 minutes.
- After 25 minutes, the cabbage should have softened and the rice cooked. Check the seasonings and add more salt and pepper if needed. Garnish with chopped parsley. Serve with crusty bread and sour cream if desired.