Unstuffed Cabbage: A Comforting Classic Deconstructed

The aroma of simmering cabbage, savory ground beef, and sweet tomato sauce has always been a nostalgic trigger for me. It immediately transports me back to childhood dinners, where humble ingredients were transformed into dishes that felt like a warm hug. This “Unstuffed Cabbage” recipe, a clever adaptation from my local Wegmans, captures that very essence. It simplifies the traditional preparation, allowing the vibrant flavors of cabbage and seasoned beef to shine without the fuss of rolling. What truly elevates this dish, in my experience, is its remarkable ability to taste even better the next day, a testament to how beautifully the flavors meld and deepen overnight.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: A generous pot of deliciousness
• Dietary Type: Adaptable (can be made gluten-free by using gluten-free pasta sauce)

Ingredients

Gather these simple yet flavorful components to create your unstuffed cabbage masterpiece:

• 1 medium onion, finely chopped
• 1 lb 95% lean ground beef
• 1 cup rice, uncooked
• 1 (26 ounce) jar tomato and basil pasta sauce
• 6 cups shredded cabbage
• 1 1⁄4 cups water
• Salt and pepper to taste

Equipment Needed

You won’t need a whole brigade of specialized tools for this recipe. A few common kitchen staples will suffice:

• A large, heavy-bottomed skillet or Dutch oven
• A wooden spoon or spatula for stirring
• Measuring cups and spoons

Instructions

Let’s bring this comforting dish to life, step-by-step:

1. Begin by preparing your base. In a large, nonstick skillet or Dutch oven, cook the ground beef and chopped onion over low heat. Stir frequently, breaking up the meat, until the beef is no longer pink. This gentle cooking ensures the onions soften and become fragrant without scorching.

2. Once the beef is nicely browned and the onions are tender, it’s time to introduce the remaining ingredients. Add the uncooked rice, the jar of tomato and basil pasta sauce, the shredded cabbage, and the water to the skillet.

3. Season generously with salt and pepper to your liking. Remember, the pasta sauce will already have some salt, so taste as you go or add a conservative amount initially.

4. Now, bring the entire mixture to a boil over medium-high heat, stirring everything together to ensure it’s well combined.

5. As soon as it reaches a boil, immediately reduce the heat to low. Cover the skillet tightly with a lid.

6. Allow the mixture to simmer gently on low heat for 20 minutes. During this time, the rice will cook through and absorb the savory liquid, the cabbage will tenderize, and all the flavors will meld beautifully.

7. After 20 minutes, stir the mixture again. Continue to simmer, covered, for an additional amount of time as needed to ensure the rice is fully cooked and tender. (The original instructions implied the 20 minutes was the primary cooking time, but it’s always wise to ensure the rice is done).

A Chef’s Note on Sauce

As a fellow cook, I appreciate the flexibility in recipes. My Italian heritage often leads me to reach for my own homemade tomato sauce, which is always a welcome addition. If you choose to do the same, simply measure out 26 ounces of your favorite tomato sauce, perhaps one with a hint of basil or a touch of garlic, to achieve a similar flavor profile.

Expert Tips & Tricks

• Shredding the Cabbage: For ease of cooking and distribution, aim for finely shredded cabbage. You can use a sharp knife, a food processor with a shredding disc, or even the grating attachment on your stand mixer.
• Rice Matters: The rice will absorb a significant amount of liquid. If you prefer a looser consistency, you can add a little extra water or broth during the simmering process, a few tablespoons at a time.
• Flavor Boost: For an extra layer of flavor, consider adding a pinch of dried oregano, a teaspoon of paprika, or even a splash of Worcestershire sauce along with the salt and pepper.
• Make-Ahead Magic: This dish is a prime candidate for make-ahead preparation. You can cook it completely and refrigerate it for up to 3 days. The flavors only intensify with time!

Serving & Storage Suggestions

Serve this Unstuffed Cabbage hot, straight from the skillet. It’s a complete meal in itself, but it pairs wonderfully with a dollop of sour cream or a sprinkle of fresh parsley.

Storage:

• Leftovers: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. You might need to add a tablespoon or two of water or broth if it seems a bit dry after refrigeration.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	212.8 kcal
Calories from Fat	54 kcal
Total Fat	6 g	8%
Saturated Fat	2.2 g	11%
Cholesterol	53 mg	18%
Sodium	510 mg	22%
Total Carbohydrate	22.8 g	8%
Dietary Fiber	3.2 g	11%
Sugars	7.1 g
Protein	17.8 g	36%

Variations & Substitutions

• Leaner Protein: For an even leaner dish, you can substitute the 95% lean ground beef with ground turkey or ground chicken.
• Vegetarian/Vegan: To make this dish vegetarian or vegan, omit the ground beef and increase the amount of rice by about half a cup. You can also add extra vegetables like carrots, celery, or mushrooms for added texture and flavor. Ensure your pasta sauce is vegan.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes along with the salt and pepper.
• Tomato Flavor: If you’re not a fan of basil, any good quality marinara sauce will work beautifully.

FAQs

Q: Can I use different types of rice in this recipe?
A: Yes, while uncooked white rice is standard, you could experiment with brown rice (though it will require a longer simmering time and potentially more liquid) or wild rice.

Q: My cabbage seems tough. What can I do?
A: Ensure you’re simmering with the lid tightly on to trap steam, which helps tenderize the cabbage. If it’s still not to your liking after the recommended time, continue simmering for another 5-10 minutes.

Q: What makes this dish “unstuffed”?
A: Traditionally, stuffed cabbage involves wrapping a meat and rice mixture in individual cabbage leaves. This “unstuffed” version simplifies the process by cooking all the ingredients together in a skillet, essentially deconstructing the classic dish.

Q: Can I make this recipe in a slow cooker?
A: Absolutely! Brown the beef and onions first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What’s the best way to shred a whole head of cabbage?
A: Quarter the cabbage, remove the core, and then slice thinly with a sharp knife, or use the shredding disc of a food processor.

Final Thoughts

This Unstuffed Cabbage is more than just a recipe; it’s a comforting embrace on a plate. It’s proof that sometimes, the most satisfying meals come from simplifying beloved classics. It’s the kind of dish that warms you from the inside out, perfect for a weeknight dinner or a gathering with loved ones. Give it a try, and I’m certain you’ll find yourself reaching for it again and again, especially knowing how delicious those leftovers will be!