I just love stuffed cabbage, but making all those individual rolls is just a big pain in the neck. It looks good, but it’s labor-intensive and all that work is just not worth it (unless you want to impress company). And, most recipes make enough to feed a small army. Great for a crowd, but not so great when you’re cooking for one. What I really wanted was a small batch unstuffed cabbage rolls recipe. Something easy to put together.
I decided there must be an easier way. I saw a recipe for unstuffed cabbage rolls, made with meatballs and shredded cabbage. Make the meatballs, shred the cabbage, and pile the meatballs on the cabbage. It sounded good (and more of a savory, than sweet/sour recipe). That’s still quite a bit of work.
Then, I hit on an easier method. Instead of making individual rolls, or shredding cabbage, I would layer it instead. Like lasagna!
So, that’s what I did. It’s easiest if you cut the core of the cabbage off first. Then the leaves will come off more easily.
I started with Joan Nathan’s Chosen Stuffed Cabbage Recipe, cut out the raisins, reduced the quantities, and added sriracha for a bit of a punch.
I cut off a few cabbage leaves, made the filling and the sauce, and then put the whole thing in a square baking pan. It was enough for several meals, and proved to be a life-saver as I got sick a few days later. Since I had all that unstuffed cabbage, I didn’t have to cook much.
If you don’t want to eat cabbage every day for several days, cut it into individual portions and freeze them in plastic containers.
I used red cabbage because the cabbage I’d ordered to make no mayo cabbage slaw turned out to be huge! You can use green cabbage if you prefer.
Rolling up cabbage rolls is just too much work. So, I layered my cabbage and sauce and made unstuffed cabbage instead. It's much easier, faster, and still tastes great.
Ingredients
- 8-10 cabbage leaves
- Filling
- 3/4 lb. ground beef
- 1 ketchup
- 1/4 C raw rice
- 1 egg
- 1/2 small onion, chopped
- Sauce
- 1T neutral oil
- 1/2 small onion, chopped
- 1 1/4 C tomato sauce
- salt and pepper to taste
- 1 tsp sriracha sauce
- 1 tsp lemon juice
- 2 tsp sugar
Instructions
- Preheat the oven to 350 degrees.
- Remove the cabbage leaves (it's easier if you cut out the core first). If it's neat, great, if not don't worry about it.
- Mix all the ingredients for the filling together in a medium-size bowl and set aside.
- Cook the chopped onion in a saucepan with some neutral oil. Add the tomato sauce, salt and pepper, sriracha, lemon juice, and sugar. Bring the mixture to a boil, then reduce the heat, and simmer for 15 minutes, covered.
- Take an eight inch square baking pan (the kind you would use for brownies). Layer some of the cabbage leaves on the bottom.
- Add some of the filling, spreading it out to cover the cabbage.
- Now layer the sauce on top.
- Add another layer of cabbage leaves.
- Repeat this procedure, alternating filling, sauce, and cabbage layers until you run out or the pan is full (stop about an inch from the top).
- Cover the pan with foil, put it in the oven, and bake for one hour.
Substitutions and Variations for Unstuffed Cabbage Rolls
- use ground turkey instead of beef
- try a combination of ground pork and beef
- use the usual green cabbage
- try adding 1/4 C raisins
Ingredients and Tools for Unstuffed Cabbage Rolls
This pan is a staple for every kitchen. If you don’t have one, you should. Use it for stuffed cabbage, large batches of brownies, or cakes. It’s heavy-duty, so it won’t warp. The handles make it much easier to take the hot pan out of the oven too.
Cuisinart Mixing Bowls
I have had these bowls…forever. They stack neatly inside each other (important in a small kitchen), and the lids mean you can use them for storing leftovers, or for something that has to marinate overnight. And, the lids seal nicely so your food won’t slosh all over the inside of your fridge.
More Cabbage Recipes
Quick Creole Cabbage and Sausage
Spicy Beef Noodle Soup for One
Cranberry Chipotle Turkey Enchilada