Unstuffed Cabbage Roll Skillet
This Unstuffed Cabbage Roll Skillet offers a deconstructed twist on the classic dish with all the flavors you know and love.
Equipment
- 12 inch skillet
Ingredients
- 1 pound ground beef
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 4 cloves garlic, minced
- ½ teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 14.5 ounce can diced tomatoes, drained
- 2 cups beef stock or broth
- 1 cup long grain rice
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 4 cups green cabbage, chopped
- 1 ½ cups mozzarella cheese
- salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Heat a 12 inch skillet on medium high heat and add the ground beef, onions and red peppers and cook until browned about 5 minutes. Drain any grease.
- Add in the garlic, tomato paste, Italian seasoning, paprika, and salt and cook about another minute.
- Add in the canned tomatoes, rice, beef stock and cabbage, soy sauce, Worcestershire sauce and bring to a boil. Reduce heat to low, cover and cook for 20 minutes.
- Remove the lid add the shredded cheese on top, cover and let the cheese melt.
- Add more salt and pepper to taste, garnish with fresh chopped parsley and serve!
Notes
Ground turkey can be used if you prefer. Store leftovers in an airtight container for 3-4 days.
Nutrition
Serving: 1servingCalories: 430kcalCarbohydrates: 35gProtein: 23gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 76mgSodium: 485mgPotassium: 532mgFiber: 3gSugar: 5gVitamin A: 1264IUVitamin C: 53mgCalcium: 203mgIron: 3mg
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