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This Unstuffed Cabbage Rolls recipe is a quick and easy version of the classic dish, made with tender cabbage, seasoned pork, and a flavorful sauce. Perfectly portioned for one, it’s a satisfying one-pan meal that’s simple to make and full of comforting flavors.
Serve unstuffed cabbage rolls hot, paired with a slice of warm French bread to soak up the flavorful sauce. For a lighter option, enjoy it alongside a fresh green salad with a tangy vinaigrette.
Why You’ll Love This Recipe
- Easy to Make: Enjoy all the flavor of traditional cabbage rolls without the hassle of wrapping and rolling.
- Versatile: Simple ingredient swaps make it easy to fit different dietary needs.
- One-Pan Dish: Minimal clean-up makes it perfect for a quick meal.
- Easily Doubled: The recipe serves one generously but can be doubled to serve more.
Unstuffed cabbage rolls offer all the comforting flavors of the classic dish—cabbage, meat, rice, and a savory sauce—without the extra work of wrapping the filling. This one-pan recipe is quick, easy, and just as satisfying. Our single serving version features tender cabbage, seasoned pork, and a rich sauce, perfectly portioned for one but easy to double if needed.
Ingredients
If you have any ingredients leftover from this single serving unstuffed cabbage roll recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Extra virgin olive oil is used for its authentic flavor and nutritional benefits. A lighter olive oil can also work if preferred.
- Lean Ground Pork: Ground beef, turkey, or a plant-based alternative can be used instead. Leftover ground pork? Use it in Beer Bread or Biscuit with Sausage Gravy.
- Chopped Onions, Garlic, and Tomato: These ingredients add depth and richness to the dish.
- Salt and Black Pepper: Adjust to your taste for seasoning.
- Cabbage: Use about 1 cup (3 ounces) of chopped cabbage. Leftovers are great for Colcannan or Coleslaw.
- Marinara Sauce: Choose your favorite jarred sauce or make a small batch of homemade tomato sauce.
- Apple Cider Vinegar and Honey: Adds a balance of tart and sweet. White or balsamic vinegar can replace apple cider vinegar, and sugar works as a substitute for honey.
Recipe Variations
Try these flavorful twists on the classic recipe:
- Spicy Unstuffed Cabbage Rolls: Add a pinch of crushed red pepper flakes for a touch of heat.
- Asian-Inspired: Swap the marinara sauce for a mix of soy sauce, ginger, and sesame oil, and use ground chicken for a flavorful twist.
- Mediterranean-Style: Use ground lamb and season with a pinch of cinnamon and cumin for a warm, aromatic flavor.
How to Cut Cabbage
Follow these simple steps to prepare your cabbage:
- Rinse: Wash the cabbage under cool running water to remove dirt.
- Peel: Remove and discard the tough outer leaves.
- Trim: Cut off the stem or root with a sharp knife.
- Halve and Quarter: Slice the cabbage in half, then cut each half into quarters.
- Remove the Core: Cut out the root from each quarter with a diagonal cut.
- Slice: Chop or slice the cabbage as needed.
How to Freeze Cabbage
If you’re making this single serving unstuffed cabbage rolls recipe, you might have leftover cabbage. Freezing cabbage is a great way to avoid waste and save it for future recipes. Here’s how to do it:
- Prepare the Cabbage: Rinse the cabbage and cut it into thick wedges.
- Blanch: Bring a large pot of water to a boil. Add the cabbage wedges and blanch for 3 minutes.
- Cool Quickly: Remove the cabbage from the boiling water and immediately place it in a bowl of ice water to stop the cooking process.
- Dry and Freeze: Once the cabbage has cooled, remove it from the water and shake off excess moisture. Lay the cabbage wedges on a cookie sheet and place in the freezer to flash freeze.
- Store: Once frozen, transfer the cabbage to freezer bags and return to the freezer.
When you’re ready to use the cabbage, take out the amount you need and thaw it in the refrigerator. It’s perfect for soups, stews, or other recipes calling for cooked cabbage.
How To Make Unstuffed Cabbage Rolls
These photos and instructions help you visualize how to make this unstuffed cabbage rolls recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Pork and Aromatics: In a medium skillet, cook the pork, onions, garlic, and chopped tomatoes over medium heat until the pork is browned and the onions are soft. Season with salt and pepper.
- Add Cabbage and Sauce: Stir in the chopped cabbage, marinara sauce, water, and vinegar. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 5–7 minutes, or until the cabbage is tender.
- Finish and Serve: Stir in the honey and serve over cooked rice.
Expert Tips
- Prepare the Cabbage: Thinly slice the cabbage for faster, even cooking. Pre-shredded cabbage is a great shortcut for convenience.
- Simmer Gently: Keep the heat low to let the flavors meld beautifully.
- Season to Taste: Adjust the seasonings before serving to suit your preferences.
Frequently Asked Questions
Green cabbage is most commonly used, but red cabbage, napa cabbage, or savoy cabbage will also work.
Yes, simply swap the ground pork for a plant-based meat alternative or cooked lentils.
Yes, unstuffed cabbage rolls are traditionally served over cooked rice, so you’ll need to prepare the rice separately.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Yes, it can be easily doubled to serve more people. Just make sure to use a larger skillet to cook everything evenly.
This is a single serving recipe, but if you double it, you may have leftovers to freeze. We recommend freezing the cabbage roll mixture and rice in separate containers to maintain the best texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy unstuffed cabbage rolls recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Unstuffed Cabbage Rolls For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 4 ounces lean ground pork
- ½ cup chopped onions
- 1 clove garlic -chopped
- 1 medium Roma tomato -chopped, or substitute with 4–5 halved grape tomatoes
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 cup chopped cabbage
- ¼ cup Marinara sauce
- ¼ cup water
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 1 cup cooked rice
Instructions
- Cook the Pork and Aromatics: Heat the oil in a 10-inch skillet over medium-high heat. Add the pork, onions, garlic, chopped tomatoes, salt, and pepper. Cook for about 5 minutes, until the pork is browned and the onions are soft.
- Add the Cabbage and Sauce: Stir in the cabbage, marinara sauce, water, and vinegar. Bring the mixture to a boil, then lower the heat to simmer. Cover and cook for 5–7 minutes, or until the cabbage is tender.
- Finish and Serve: Stir in the honey and serve the dish over cooked rice.
Notes
- Prepare the Cabbage: Thinly slice the cabbage for faster, even cooking. Pre-shredded cabbage is a great shortcut for convenience.
- Simmer Gently: Keep the heat low to let the flavors meld beautifully.
- Season to Taste: Adjust the seasonings before serving to suit your preferences.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I always used to make a roaster pan full! now its only me so thanks for this recipe–must print it nd share with my sister–p.s. also did not know I can freeze cabbage!
Hi Joanie, I just wanted to say that I really like this recipe and have made it several times. I had never really eaten cabbage before, but thanks to your recipe, I have discovered that I actually enjoy it – which is convenient, considering it’s cheap, widely available and nutritious. Sometimes I even find myself snacking on the raw leaves as I’m preparing it.
I’ve also made your roasted cabbage recipe a couple of times, and I enjoy it as well, and I intend to try the colcannon soon. I would also like to try making cabbage soup sometime, so I would love to see a good small-batch recipe for that if you’ve got one!
Thank you, Ben! We’ve added a cabbage soup to our list of recipes to possibly work on this year – great suggestion!
Thank you for this recipe which reminds me of the dishes my mother made! So easy and flavorful – I used “no sugar added” marinara sauce and half the suggested amount of honey which added just a touch of sweetness. Delicious!
I lived in Germany for years and fell in love with cabbage rolls. As a single senior citizen I struggle with one dish dinners. Then I found you!
This recipe is so good that I’ve made it twice in two weeks! Because I like everything a little spicy I add a version of hot shake spice for that touch of heat. Other than that I follow your recipe to the T. The ease is astounding! Then I eat and relish every delectable bite. Thank you for scaling down these recipes and saving me from lots of scraps and reducing my grocery bill.
Thank you for your feedback. I’m so glad you love the recipe.
I make this and use a whole can of diced tomatoes and was much water or broth as needed to make a soup.
This was easy and so tasty! Even better than I expected. Definitely a repeater! Thank you!
I’m so glad you enjoyed the cabbage rolls. Thank you so much for your feedback.
I love your recipes How do i get your cookbook Thank you
Thank you so much! The book can be ordered from Amazon and is also available in many bookstores. https://onedishkitchen.com/ultimate-cooking-for-one-book-order-page/
This looks terrific. I have a recipe for unstuffed cabbage that serves close to a dozen people. It is a night before recipe. I start it the night before and finish it the nest day.It calls for meatballs and rice to be cooked with the cabbage the next day.I take it to church pot lucks. However, at home, this would be a problem. I can’t wait to try your dish.
Jolene Walters
Hi Joanie
i am a Aussie newbie to the “One Dish Kitchen” community and just love how quick, easy and delicious your recipes are. And i especially love this recipe as it brings back memories of my mothers Goลฤ bki which i loved as a kid. And is quick and easy compared to the traditional Polish way.
i look forward to trying all your recipes.
5 Stars
Hi Tony,
I’m so glad you enjoyed the recipe. Thank you for taking the time to let me know.
Is it possible to use canned tomatoes or tomato sauce?
Absolutely, Marlene. Either or both will work great. I would suggest using 1/2 cup to 3/4 cup of canned tomatoes with their juices.
Enjoy!
Joanie
Good, except too sweet ( did not add honey). That must be the marinara sauce??? This is so much faster than the 45 minute cabbage roll recipe that came with the microwave!
I’m glad you enjoyed the cabbage rolls, thanks so much for your feedback!