Unstuffed Cabbage Rolls Skillet
This easy Unstuffed Cabbage Rolls Skillet dish is cabbage rolls deconstructed, with all the same great components and flavors, but half time!
Prep Time5 mins
Cook Time23 mins
Total Time30 mins
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 small sweet onion , diced
- 3 cloves garlic , minced
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 cup uncooked white rice
- 1/3 cup golden raisins
- 15 ounce can tomato sauce
- 1 1/2 cups low-sodium beef broth
- 1 small head cabbage , core removed, chopped (about 6 cups)
- sour cream or Greek yogurt , for serving
In a large skillet, warm the olive oil over medium-high heat.
Add the beef and onion; sauté until onion is soft and no pink remains in the beef, about 3 minutes.
Add in the garlic and cook for 30 seconds. Drain off fat. Stir in the salt and paprika.
Add rice, raisins, tomato sauce, broth, and cabbage to the skillet; mix to combine. Bring to a boil.
Reduce heat to a gentle simmer, cover, and cook for about 22 minutes until cabbage and rice are tender.
Serve in bowls with a dollop of sour cream or Greek yogurt, if desired.
Calories: 304.37kcal | Carbohydrates: 36.07g | Protein: 21.99g | Fat: 8.94g | Saturated Fat: 2.46g | Cholesterol: 46.87mg | Sodium: 855.81mg | Potassium: 1022.92mg | Fiber: 5.92g | Sugar: 15.44g | Vitamin A: 537.28IU | Vitamin C: 63.72mg | Calcium: 98.88mg | Iron: 3.68mg