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.

A close up of unstuffed cabbage rolls in a skillet. Next to this is a small bowl of Italian parsley and dill.
Photo Credits: Ali Redmond

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 including green cabbage, ground beef, olive oil, onion, garlic, salt, black pepper, brown rice, italian parsley, dill, allspice, cumin, canned diced tomatoes and tomato sauce.

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!

A close up of a serving of the unstuffed cabbage rolls in a bowl with a fork. Next to this is a bowl with dill and parsley, and a jar of olive oil.

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.An overhead photo of cabbage cooking in a large pot of water.
  • 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. An overhead photo of rice cooking in a saucepan.

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.An overhead photo of the cooked chopped onions and ground beef in the skillet.
  • 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.An overhead photo of the cooked cabbage, brown rice, chopped herbs and spices in the skillet.
  • 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.An overhead photo of unstuffed cabbage rolls cooking in a skillet.
  • 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. A close up of a serving of the unstuffed cabbage rolls in a bowl with a fork.

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.

An overhead photo of unstuffed cabbage rolls in a skillet. Next to this is a small bowl of Italian parsley and dill, and a jar of olive oil.

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.

An overhead photo of a serving of the unstuffed cabbage rolls in a bowl with a fork. Next to this is another serving in a bowl, the rest of the unstuffed cabbage rolls in a skillet, a jar of olive oil, and a glass of sparkling water.

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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4.89 from 34 votes

Mediterranean-Style Unstuffed Cabbage Rolls

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Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A close up of unstuffed cabbage rolls in a skillet. Next to this is a small bowl of Italian parsley and dill.
BEST unstaffed cabbage rolls recipe, prepared Mediterranean-style with brown rice and lean ground beef. Fresh herbs and warm spices bring it together! Gluten Free
Prep – 10 minutes
Cook – 28 minutes
Cuisine:
Mediterranean
Serves – 6
Course:
Entree

Ingredients
  

  • 1 small head cabbage, cored and chopped into large pieces
  • Kosher salt
  • 3/4 cup uncooked brown rice or 1 1/2 cups cooked brown rice
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 pound lean ground beef or ground turkey
  • Freshly ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1 cup water

Instructions
 

  • Blanch the cabbage. In a large pot or Dutch oven, boil plenty of water. Add cabbage 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 the uncooked 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.
  • Brown the onions, garlic, and beef. Wipe the empty pot and return it to medium heat. Add extra virgin olive oil and heat until shimmering but not smoking. Add onions and cook, stirring regularly, for 3 to 4 minutes until lightly browned. Add garlic and ground meat. Break the meat apart using a wooden spoon. 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 cabbage, brown rice, chopped herbs, and spices. Season with salt and pepper. Stir to combine.
  • Boil, then simmer. Add diced tomatoes, 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 and serve, drizzled with extra virgin olive oil.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and allspice used in this recipe.
  • Prep Tip: If you want to get a head start on the unstuffed cabbage, you can take care of two key ingredients ahead of time. Blanch the cabbage and drain it well. Cook and drain the brown rice. Once cooled, store both in separate airtight containers in the refrigerator. 
  • Vegan Option: You can make a vegan version of this unstuffed cabbage recipe. Swap the meat out for 2 cups cooked or drained and rinsed canned chickpeas.
  • Slow-Cooker Version: Making unstuffed cabbage rolls in the slow cooker is easy. You can throw in the cabbage pieces without boiling and 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. Add in cabbage pieces (uncooked), cooked ground meat mixture, uncooked brown rice, herbs, spices, diced tomatoes and tomato sauce. Season with a little 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.
  • Storing Leftovers: Refrigerate leftovers in shallow airtight glass containers for up to 3 days. You can also freeze leftovers in portions for use as needed. Thaw them overnight in the fridge, and reheat them in the microwave or on the stovetop over medium heat with a little more liquid added, stirring regularly until warmed through.
  •  

Nutrition

Calories: 312.9kcalCarbohydrates: 36.7gProtein: 22gFat: 9.8gSaturated Fat: 2.6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.4gTrans Fat: 0.3gCholesterol: 46.9mgSodium: 524.4mgPotassium: 1025.1mgFiber: 7.1gSugar: 9.9gVitamin A: 1268.1IUVitamin C: 78.9mgCalcium: 135.6mgIron: 5.2mg
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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!

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.89 from 34 votes (34 ratings without comment)

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Comments

  1. Peggy Mora says:

    Just made this tonight and everybody loved it. Made it in the crockpot. I have to let you know that I had yet to find a stuffed cabbage that I actually liked. Turns I prefer savory VS sweet, and yours was what I was looking for. I have also made 4 other of your recipes and they were all enjoyed.

    Reply
  2. FREDERIC J. LEISS says:

    If I’m making this in a crock pot, exactly how much liquid should I add? Should it be just 11/2 cups more than the instructions for the rice? Also I assume the rice should be the uncooked amount resulting in the amount the recipe calls for.

    Reply
    1. Suzy Karadsheh says:

      Hi there, I would still cook the rice first per package instructions then use the same amount of cooking liquid for the crock pot.

      Reply
  3. Julie says:

    This certainly doesn’t lack flavor, I loved it thank you for the recipe!

    Reply
    1. Suzy Karadsheh says:

      Wonderful, Julie! Thank you for trying it!

      Reply
  4. Emily says:

    You make our boring every day cooking so much more tastfull. Thank you so much!

    Reply
    1. Suzy Karadsheh says:

      My pleasure, Emily! I’m so happy to hear this!

      Reply
  5. Emmi says:

    Made the stovetop version opting for ground turkey…and oh my gosh this is delicious!! I have made actual cabbage rolls with various meats including the Sicilian Itailan family recipe and this unstuffed recipe rivals my Sicily roots!

    Reply
    1. Suzy Karadsheh says:

      Wonderful, Emmi! Thanks so much!

      Reply
  6. Lydia says:

    I apologize, shortly after I posted the above comment my original comment from several days ago all of a sudden appeared in the comment section. It was not there when I looked for it an hour or so ago. But I am still disappointed that you didn’t reply to my question.

    Reply
    1. Suzy Karadsheh says:

      Hello, Lydia. I’d love to be able to answer every comment and question the very moment it is posted here, but unfortunately, it is not possible for me. Comments are very important, and I try to answer them personally as soon as I am able. But as you may be aware, I spend a lot of time on the various aspects of this site, including recipe development and photography and many many more behind the scenes tasks in order to make recipes an articles available free of charge to all my readers. I hope this explains.

      Reply
  7. Priscilla says:

    Recipe looks wonderful but why specify glass containers?

    Reply
    1. Suzy Karadsheh says:

      Great, Priscilla. In my experience, glass containers with a tight lid are a good way to store food so that the flavors are well-preserved. It’s really up to you if you prefer something else to store.

      Reply
  8. Lydia says:

    I will probably change to five stars after I make this recipe. I did have another recipe for unstuffed cabbage rolls and it is OK but I was unhappy with the lack of flavor/spices. And that is the reason I want to make this recipe because I believe with the fresh herbs and spices is going to make it so much better. I only have one question before I make this, why are you pre-cooking the cabbage? Once you combine everything, you say to cook 20 to 25 minutes. Seems to me in my experience with cooking cabbage, if you just add the raw chopped cabbage at that point and cook for an additional 20 to 25 minutes, that will cook the cabbage. It doesn’t take that long to cook cabbage and you would probably not need to add additional water as cooking the cabbage with the rest of the ingredients will draw the water out of the cabbage. Cabbage does release water when it’s cooked. But it just seems to me like the cabbage would get overcooked by cooking it twice. Am I wrong in thinking that it would be better to just add the raw chopped cabbage when you add all the rest of the ingredients and cook until the cabbage is tender? or is there a different reason that you are cooking the cabbage first?

    Reply
    1. Suzy Karadsheh says:

      Hello, Lydia. Thanks for your thoughtful question. In my experience, this recipe is best when you have boiled the cabbage briefly first…it’s meant to be sweet and tender, and the boiling is only a short step. But if you’d like to try it as you described with raw cabbage, it may very well work for you. Enjoy!

      Reply
      1. Lydia says:

        Thanks for responding. I just wanted to ask before I tryed it in case there was some other reason that the pre-cooking of the cabbage was necessary. I absolutely love cabbage but I don’t like it when it’s cooked to death and I suspect if I just add it with all of the other ingredients and give it 30 minutes it will probably cook just fine along with everything else. May be a little like your slow cooker method only this will cook a bit faster. I will let you know how it turns out. And thanks for such a great recipe I’m looking forward to trying the fresh herbs and spices in this dish.

      2. Lydia says:

        Wanted to let you know how it turned out not pre-cooking the cabbage. I chopped my cabbage probably smaller than you did and I threw it in with the ground meat onions and garlic. Sautéed the cabbage with that mixture for about five minutes or so. Then followed the rest of your recipe and I let it simmer for about 30 minutes. I did use one cup of vegetable stock instead of water. And I have to say I really love the combination of fresh herbs and warm spices added to this dish. I have made on unstuffed cabbage recipe before and it was missing flavor. This is really great and I thank you. The only thing I might do different when I make it again is to use less rice. One and a half cups of raw brown rice cooked makes about 3 cups of cooked rice and that’s a lot of rice. Which was fine but I would like less rice and more cabbage to be honest, just a preference. I did assume when you said one and a half cups of brown rice cooked that you meant one and a half cups of raw brown rice cooked which like I said makes about 3 cups cooked. If I assumed incorrectly here, let me know. I did love this recipe and thank you.

      3. Suzy Karadsheh says:

        Thanks, Lydia. The recipe specifies 1 1/2 cups already cooked brown rice (so the amount is measured after it’s already been cooked according to package instructions.)

      4. Lydia says:

        Thanks Suzy! My mistake, I read it wrong. And that makes perfect sense now. I just added a little extra stock to it and it was absolutely delicious. I will know better next time. Appreciate your patience.

  9. Laura says:

    Yet another hit in my family! I love how this is the least time consuming “cabbage roll” I have ever made. The only mistake was that after boiling the cabbage I thought that there was too much for the remaining ratio of ingredients so I didn’t put all of it back for the second cooking portion and it really boiled down. Keep the full head of cabbage!

    Reply
    1. Suzy Karadsheh says:

      Awesome, Laura! And thanks for sharing your experience. Yes, you do need the entire cabbage here 🙂

      Reply
  10. Becky Hardin says:

    All the yummy flavors in this dish!!! Adding to my must make list!!!

    Reply
    1. Suzy Karadsheh says:

      So glad! You’ll love this!

      Reply
  11. Jen says:

    I love this shortcut! I’m not very good at rolling them either so this is the perfect way to get all of the flavor without the work.

    Reply
    1. Suzy Karadsheh says:

      Shortcuts are great, eh?!

      Reply
  12. Steph says:

    I love cabbage recipes, can’t wait to try these!

    Reply
    1. Suzy Karadsheh says:

      Steph, you will love this! I promise!

      Reply
  13. Rachael Yerkes says:

    These are the best cabbage rolls! I could eat them daily!

    Reply
    1. Suzy Karadsheh says:

      So glad, Rachael! Thanks for trying it!

      Reply
  14. Alisha Rodrigues says:

    There’s so much flavor and juiciness in this recipe. I think it would be perfect for dinner so surely giving it a shot. Thanks for sharing

    Reply
  15. Edyta says:

    I grew up eating stuffed cabbage as well as unstuffed cabbage rolls. I like your version with the Mediterranean spices.

    Reply
  16. Erin says:

    I’ve tried a few deconstructed cabbage roll recipes and love them but I really like your Mediterranean take on this with the cumin.

    Reply
    1. Suzy Karadsheh says:

      Awesome, Erin! So glad!

      Reply