Description
A hearty and flavorful Cabbage Roll Skillet that combines ground beef, cabbage, and a savory tomato sauce seasoned with smoked paprika and cinnamon. This one-pan dish mimics the classic stuffed cabbage rolls without the hassle of rolling, making it a comforting and easy meal perfect for weeknights.
Ingredients
Scale
Skillet Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon granulated sugar
- 5 cups chopped green cabbage (about 1 medium head)
- 1 tablespoon chopped fresh dill or parsley, plus more for serving
Instructions
- Heat and Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and sauté until softened and fragrant, about 5 minutes.
- Cook Ground Beef: Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary to avoid greasiness.
- Add Tomato Mixture and Seasonings: Stir in diced tomatoes, tomato sauce, Worcestershire sauce, smoked paprika, ground cinnamon, and granulated sugar. Bring the mixture to a simmer to meld flavors.
- Cook Cabbage: Add the chopped cabbage to the skillet and stir to combine all ingredients. Cover and cook on medium heat, stirring occasionally, until the cabbage is tender, about 20 to 25 minutes.
- Finish with Fresh Herbs: Stir in the chopped fresh dill or parsley. Taste the dish and adjust seasoning with salt and pepper if needed.
- Serve: Serve the cabbage roll skillet hot, garnished with additional fresh herbs for a burst of color and flavor.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adding a pinch of red pepper flakes will give the dish a slight kick if desired.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
- For a thicker sauce, remove the lid in the last few minutes of cooking to allow excess liquid to evaporate.
- Fresh herbs can be swapped with dried herbs; use about one-third the amount.
