Easy Unstuffed Cabbage Rolls

This Unstuffed Cabbage Rolls recipe is an easy, one-pot meal that delivers all the comforting flavors of classic cabbage rolls with less effort! Tender cabbage, hearty brown rice, and lean ground beef combine with fresh herbs, warming spices, and a rich tomato sauce for a cozy, satisfying, gluten-free dinner.

My mom is the queen of cabbage rolls and can whip up a whole pan of perfect little packets in no time, but for those of us who don’t have her magical skills (or the time), my lazy unstuffed cabbage rolls recipe delivers all the same great flavors with way less effort!

This one-pot meal brings together tender cabbage, hearty brown rice, and perfectly seasoned ground beef (or turkey) in a tangy, flavor-packed tomato sauce. It’s everything you love about classic cabbage rolls, but without the fuss.

You can make it on the stovetop for a quick and hearty dinner or let it simmer away in a slow cooker for hands-off cooking—it’s delicious either way! Easy, tasty, meal-prep friendly, and even freezer-friendly—this recipe truly checks all the boxes!

Serve it straight from the pot—I like to use my favorite enameled cast iron one—drizzled with a little extra virgin olive oil and some crusty bread on the side. It’s hearty enough to be a meal on its own, but you can also pair it with a simple salad for a complete Mediterranean dinner. Trust me, once you try this recipe, it’ll quickly become a staple in your rotation!

Table of Contents

1. Ingredients for Unstuffed Cabbage Rolls
2. How to Make Unstuffed Cabbage Rolls
1. Prep the Cabbage and Rice
2. Assemble the Dish
3. Make Ahead Tips
4. Slow Cooker Unstuffed Cabbage Rolls
5. What to Serve with Unstuffed Cabbage Rolls
6. How to Store, Freeze, and Reheat Unstuffed Cabbage Rolls
7. Mediterranean-Style Unstuffed Cabbage Rolls Recipe

Ingredients for Unstuffed Cabbage Rolls

The ingredients in my recipe for Unstuffed Cabbage Rolls are easy to find and inexpensive, so it’s easy to make a comforting and satisfying meal to serve a small crowd. Here’s what you’ll need:

• Cabbage: A small head of cabbage, cored and chopped, creates a tender, slightly sweet base for the dish. Look for firm heads that feel heavy for their size with fresh, tightly packed leaves at your grocery store or farmers market.
• Kosher salt: Essential for seasoning the cabbage and enhancing all the other flavors in the dish.
• Brown Rice: This nutty, whole-grain rice adds a hearty, healthy carb component to the meal. The recipe includes instructions to cook just the amount you need for this recipe, but feel free to cook more using either of these fail-proof methods so you have it on hand for meal prep!
• Extra Virgin Olive Oil: Used to sauté the onions and meat, while also adding depth and richness to the finished dish. I recommend using our Private Reserve Greek Extra Virgin Olive Oil for this recipe!
• Yellow Onion: Adds a touch of sweetness and a savory base when sautéed.
• Garlic: Minced fresh garlic infuses the dish with its bold, aromatic flavor.
• Lean Ground Beef or Ground Turkey: Choose your preferred protein for a savory, hearty filling. Ground turkey is a lighter option if you’re looking to reduce fat, but I tend to use lean beef more often.
• Fresh Parsley and Dill: These fresh herbs bring brightness and Mediterranean flair to the dish. Chop a little extra to sprinkle on at the end!
• Spices: Ground cumin, allspice, and black pepper bring warmth and depth to the rice and cabbage.
• Canned Tomatoes: Two types of canned tomatoes, diced and sauce, provide a tangy, juicy base and lots of texture. Use fire-roasted tomatoes if you want an extra layer of flavor!

How to Make Unstuffed Cabbage Rolls

This Mediterranean-style unstuffed cabbage roll recipe uses simple, wholesome ingredients to create big, bold flavors in a single pot. Here’s a step-by-step on how to make it:

Prep the Cabbage and Rice

• Blanch the cabbage. In a large pot or Dutch oven, boil plenty of water. Add 1 small head cabbage, cored and chopped into large pieces, and cook until bright green and tender, 5 to 7 minutes. Transfer cooked cabbage to a colander to drain and return the water to the boil.
• Cook the rice. Once boiling, season water with a big pinch of salt. Add 3/4 cup uncooked brown rice and give it a stir. Boil until the rice is tender but not mushy, about 30 minutes. Drain the rice through a fine sieve and set aside. Alternatively, skip this step and substitute 1 1/2 cups already-cooked brown rice. 

Assemble the Dish

• Brown the onions, garlic, and beef. Return the pot to medium heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering. Add 1 chopped yellow onion and cook, stirring regularly, until lightly browned, 3 to 4 minutes. Add 3 minced garlic cloves and 1 pound lean ground beef or turkey. Break the meat apart. Raise heat to medium-high. Cook until meat is fully browned, stirring occasionally. Carefully drain any fat and return to heat. Season with salt and pepper.
• Add the remaining ingredients. Add cabbage, brown rice, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh dill, 1 teaspoon ground allspice, and 1 teaspoon ground cumin. Season with salt and pepper. Stir to combine.
• Boil, then simmer. Add 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can tomato sauce, and 1 cup of water. Bring to a boil, then lower heat. Cover and simmer until rice has absorbed some of the cooking liquid, 15 to 20 minutes.
• Finish and serve. Ladle into serving bowls. Drizzle with more extra virgin olive oil and sprinkle with more chopped dill and parsley, if you like. 

Make Ahead Tips

There are few key prep steps that, if you tackle them ahead of time, cut down on the cook time for this Unstuffed Cabbage Roll recipe substantially. If you want to get a head start here’s how:

• Cook the Rice: The single most time-consuming part of this recipe is cooking the brown rice. You can definitely cook it ahead of time and store it in the fridge for up to 3 days or freeze it for up to 1 month.
• Prep the Cabbage: Wash, core, chop, and boil the cabbage, then drain it well. Once cooled, store it in an airtight container in the refrigerator for up to 3 days.
• Brown the meat: If you really want to cut down on cook time when you plan to serve this unstuffed cabbage roll recipe, cook the ground meat, onion, and garlic mixture ahead of time. Cool it completely and store in the fridge in an airtight container. Then you can throw everything in your Dutch oven or pot for a super quick dinner.

Slow Cooker Unstuffed Cabbage Rolls

Making unstuffed cabbage rolls in the Crock-Pot or slow cooker could not be easier. There are two big time-saving steps in preparing it this way. Because of the long cooking time, you can throw in the cabbage pieces without boiling them and you can also use uncooked brown rice.

• Brown the ground beef with onions and garlic in a pan on the stovetop.
• Lightly oil the bottom of a large slow cooker. Layer in the cabbage pieces (uncooked), cooked ground meat mixture, uncooked brown rice, herbs, spices, diced tomatoes, and tomato sauce. Season with kosher salt and pepper.
• Add 2 1/4 cups of water and stir everything together. Set the slow cooker on high for 3 to 4 hours or low for 6 to 7 hours.

What to Serve with Unstuffed Cabbage Rolls

To me, the beauty of one-pot recipes like this one is that you really don’t need much else for dinner, but a big fresh salad is always great to add. Mediterranean Chickpea Salad, with its mix of crunchy veggies, creamy avocado, and a zesty lemon dressing is the perfect contrast to the rich, savory cabbage rolls.

For those who can’t have a stew without bread, try my Homemade Pita Bread. Warm out of the oven it’s wonderful for scooping up every last bit of the tangy tomato sauce. Another baked treat? Baklava, a nutty, honey-soaked dessert, is a classic Mediterranean favorite.

How to Store, Freeze, and Reheat Unstuffed Cabbage Rolls

Refrigerate leftovers in a shallow, airtight glass container for up to 3 days. You can also freeze leftovers in portions to pack for lunch or thaw overnight for a quick dinner.

To reheat: If frozen, thaw them overnight in the fridge. Heat them in the microwave or on the stovetop over medium heat with a little more liquid added, stirring regularly until warmed through.

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*This post originally appeared on The Mediterranean Dish in 2019 and has been updated with new information and media for readers’ benefit. Enjoy!