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Enjoy a single serving of Unstuffed Cabbage Rolls in minutes! This easy recipe is perfect for those who are short on time but still want to enjoy a delicious and hearty meal. Made with simple ingredients, these unstuffed cabbage rolls are quick and easy to make, and they’re sure to satisfy.
Serve your unstuffed cabbage rolls nice and hot. It goes beautifully with a slice of warm, freshly-baked French bread, perfect for soaking up all that tasty sauce. Or, if you’re in the mood for something a bit lighter, enjoy it with a fresh Spinach and Orzo Salad.
Table of Contents
- Why You’ll Love This Unstuffed Cabbage Rolls Recipe
- Understanding Cabbage Rolls: Traditional vs. Unstuffed Varieties
- Ingredient Notes
- Recipe Variations
- How To Cut Cabbage
- How To Make Unstuffed Cabbage Rolls
- Expert Tips
- Frequently Asked Questions
- What To Do With Leftover Cabbage
- Ways To Use Leftover Ingredients
- Unstuffed Cabbage Rolls For One Recipe
Why You’ll Love This Unstuffed Cabbage Rolls Recipe
- Efficiency: Unstuffed cabbage rolls retain all the flavors of the traditional dish but simplify the process. No wrapping or rolling required!
- Versatility: This dish can easily accommodate different dietary needs with simple ingredient swaps.
- One-Pot Wonder: This recipe keeps the clean-up minimal, making it perfect for a quick weeknight meal.
- Recipe Doubles Well: This recipe yields one generous portion of unstuffed cabbage rolls. If you’d like to make more, just double the ingredient amounts.
Understanding Cabbage Rolls: Traditional vs. Unstuffed Varieties
Cabbage rolls are a hearty, comforting dish traditionally made by wrapping a flavorful mixture of rice and meat, often pork or beef, in boiled cabbage leaves. These little parcels are then baked or simmered in a savory sauce until tender and flavorful.
Unstuffed cabbage rolls, on the other hand, deconstruct this classic dish into a simpler, quicker, one-pot meal. It incorporates all the same delicious components but with less prep and faster cooking time.
Ingredient Notes
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
- Olive Oil: In this cabbage roll recipe, and all recipes on One Dish Kitchen requiring olive oil, I use extra virgin olive oil. It’s the purest form, offering a more authentic olive flavor and richer nutritional content. However, a lighter olive oil can be used as an alternative.
- Lean Ground Pork: You can substitute this with ground beef, turkey, or a plant-based meat alternative for a vegetarian twist. If you’ve got leftover ground pork, consider using it in a small loaf of Beer Bread or to make a single Biscuit with Sausage Gravy.
- Chopped Onions, Garlic, and Tomato: These are key for adding depth and richness to the flavor of the pork.
- Salt and Black Pepper: Adjust the amount to suit your taste preferences.
- Cabbage: Around 1 cup (3 ounces) of chopped cabbage is needed. If you’re wondering what to do with leftover cabbage, consider using it to make creamy Colcannan.
- Marinara Sauce: Opt for your preferred jarred brand, or make a small batch of homemade tomato sauce.
- Apple Cider Vinegar and Honey: These ingredients create a perfect mix of tartness and sweetness. If apple cider vinegar is unavailable, white or balsamic vinegar are good substitutes. Similarly, sugar can replace honey if needed.
If you have any ingredients leftover from this unstuffed cabbage rolls recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
For a twist on the traditional, consider these variations:
- Spicy Unstuffed Cabbage Rolls: Add a dash of crushed red pepper flakes for a bit of heat.
- Asian-style Unstuffed Cabbage Rolls: Use ground chicken and replace the marinara sauce with a mixture of soy sauce, ginger, and a touch of sesame oil.
- Mediterranean Unstuffed Cabbage Rolls: Use ground lamb and add a pinch of cinnamon and cumin to the mix.
How To Cut Cabbage
Here’s a step-by-step guide on how to prepare your cabbage:
- Begin by rinsing the entire cabbage under cool running water. Use your fingers or a soft kitchen brush to gently scrub away any visible dirt or debris.
- Peel off and discard the tougher outer layers to expose the fresher leaves beneath.
- To remove the stem or root, use a large, sharp knife and cut it off the base of the cabbage.
- Next, cut the cabbage in half, ensuring your knife cuts through the area where the stem used to be.
- Position each half of the cabbage on your cutting board with the cut side down for stability. Proceed to halve these pieces again, resulting in four cabbage quarters.
- The root in each quarter needs to be removed. Achieve this by making a diagonal cut along the base of each segment to extract the root.
- Finally, proceed to slice each quarter of the cabbage according to your recipe’s specifications.
How To Make Unstuffed Cabbage Rolls
These photos and instructions help you visualize how to make a single serving of unstuffed cabbage rolls. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the pork, onions, garlic, and chopped tomatoes in a medium-sized skillet until the pork is browned and the onions are soft. Season with salt and pepper.
- Add chopped cabbage to the pan and stir in the sauce, water, and vinegar. Bring to a boil, then reduce to low, cover and simmer for 5-7 minutes, until cabbage has softened.
- Stir in honey and serve over cooked rice.
Expert Tips
- Cabbage Preparation: Thinly slice the cabbage for a quicker and more even cooking. To make the unstuffed cabbage rolls even easier to make, you can use pre-shredded cabbage.
- Simmer Slowly: Allow the dish to simmer gently to let the flavors meld together.
- Adjust Seasonings: Taste the dish before serving and adjust the seasonings as per your liking.
Frequently Asked Questions
Any variety of cabbage can work in this recipe, including red cabbage, napa cabbage, or savoy cabbage.
Absolutely! Substitute the ground pork with a plant-based meat substitute or lentils.
Yes, this dish reheats well. Store it in an airtight container in the fridge and it will keep for up to 3-4 days.
Yes, Unstuffed Cabbage Rolls freeze well. Make sure to cool the dish completely before transferring it to a freezer-safe container.
What To Do With Leftover Cabbage
This unstuffed cabbage rolls recipe calls for using 3 ounces or about 1 cup of chopped cabbage. Consider slicing the rest of the cabbage into wedges and roasting them. You may also freeze cabbage to use later.
How To Roast Cabbage:
- Place the cabbage wedges down on a rimmed baking sheet. Drizzle olive oil over each of the slices of cabbage and top with a pinch of salt and a pinch of black pepper.
- Place in a preheated 425 degree F (220 degree C) oven and bake 15 minutes; flip the cabbage over and continue to cook until the cabbage is crisp and the tops are browned, 12-15 minutes more.
How To Freeze Cabbage:
- Rinse the cabbage and slice into thick wedges.
- Fill a large pot with water and heat over high heat. When the water is boiling, carefully add the cabbage to the pot. Blanch the cabbage for 3 minutes.
- Remove the cabbage from the boiling water and immediately place in a bowl of ice water. This will stop the cooking process. Once the cabbage has cooled, remove it from the water and shake off the excess water. Place the cabbage on a cookie sheet and flash freeze. Once frozen, transfer the cabbage to freezer bags and return to the freezer.
- When you are ready to use the frozen cabbage, remove the amount you need from the freezer and allow to thaw in the refrigerator. Use as desired.
Frozen cabbage should be used within 12 months.
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:
For this recipe, I use a 10-inch skillet. For best results, use a pan of similar size. If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried this 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 use 4-5 grape tomatoes sliced in half
- 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
- Heat oil in a 10-inch skillet over medium high heat. Add the pork, onions, garlic, chopped tomatoes, salt and pepper to the pan and cook until the pork is browned and the onions are soft, 5 minutes.
- Add the cabbage to the pan and stir in the sauce, water, and vinegar. Bring to a boil, then reduce to low, cover and simmer for 5-7 minutes, until cabbage has softened.
- Stir in honey and serve over cooked rice.
Notes
- Cabbage Preparation: Thinly slice the cabbage for a quicker and more even cooking. To make the unstuffed cabbage rolls even easier to make, you can use pre-shredded cabbage.
- Simmer Slowly: Allow the dish to simmer gently to let the flavors meld together.
- Adjust Seasonings: Taste the dish before serving and adjust the seasonings as per your liking.
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 Gołąbki 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!