Unstuffed Cabbage Roll




6 servings


  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 small head cabbage, chopped
  • 2 14.5-ounce cans diced tomatoes
  • 1 8-ounce can tomato sauce
  • ½ cup water
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper


  1. Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain.
  2. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil.
  3. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Nutrition Info

Per Serving: 398 calories; protein 28.5g; carbohydrates 16.3g; fat 23.8g; cholesterol 92.9mg; sodium 1294.3mg


  • Serve with green beans, new potatoes, corn, and corn bread.
  • The longer this stands, the better it tastes.
  • Can also use a coleslaw salad mix.