Unstuffed cabbage rolls pin image 1. - 1 Unstuffed cabbage rolls pin image 3. - 2 Unstuffed cabbage rolls pin image 2. - 3 A close up of unstuffed cabbage rolls in a skillet. Next to this is a small bowl of Italian parsley and dill. - 4

Photo Credits: Ali Redmond

  1. Ingredients for Unstuffed Cabbage Rolls
  2. How to Make Unstuffed Cabbage Rolls
  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. - 5

Ingredients for Unstuffed Cabbage Rolls

  • 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. - 6

How to Make Unstuffed Cabbage Rolls

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

  • 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. - 7

Slow Cooker Unstuffed Cabbage Rolls

  • 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. - 8

What to Serve with Unstuffed Cabbage Rolls

How to Store, Freeze, and Reheat Unstuffed Cabbage Rolls

close up of cooked ratatouille in a pot. - 9 close up of cooked ratatouille in a pot. - 10 Chicken stew in a large pot next to a stack of 2 bowls with 2 spoons. - 11 Chicken stew in a large pot next to a stack of 2 bowls with 2 spoons. - 12 vegan lentil vegetable stew in a dutch oven with a wooden spoon, next to a bowl of chopped parsley, an empty bowl and two spoons. - 13 vegan lentil vegetable stew in a dutch oven with a wooden spoon, next to a bowl of chopped parsley, an empty bowl and two spoons. - 14 detox cabbage soup in a bowl with a spoon surrounded by small bowls of salt, pepper and lemon wedges and a cloth napkin. - 15 detox cabbage soup in a bowl with a spoon surrounded by small bowls of salt, pepper and lemon wedges and a cloth napkin. - 16

Soups and Stews Easy Ratatouille (One Pot Vegetable Stew) Soups and Stews Chicken Stew Mediterranean Diet Recipes Hearty One-Pot Lentil Stew Soups and Stews Easy Cabbage Soup

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Ingredients1x2x3x

  • ▢ 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

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

A close up of unstuffed cabbage rolls in a skillet. Next to this is a small bowl of Italian parsley and dill. - 17

Mediterranean-Style Unstuffed Cabbage Rolls

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

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