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Why I Love This Cabbage Roll Skillet
Stuffed cabbage rolls are sort of the epitome of comfort food, but they can be a long, labor-intenstive project: blanching leaves, rolling, baking… and repeating. This one-skillet version gives you the same amazing flavor but with so much less effort! All of the ingredients come together in a single pan, the rice cooks in the tomatoes and stock, and the cabbage gets tender while still retaining its texture.
The best part: I also love how practical it is! Because it takes about an hour to make (or less), this meal totally works on a weeknight. But it also makes a big pan for leftovers, which is always a win when you want to minimize your time in the kitchen. And if you’ve got cabbage in the fridge from the garden or the store, this is the perfect way to use it, especially Savoy, which holds up beautifully and stays just a little bit textured.
Here’s why this recipe is great:
- Leftovers taste even better as the flavors deepen over time.
- All the classic flavor and ingredients of cabbage rolls, but without any rolling required.
- One skillet is all you need to make this recipe. Make it and bake it all in one pan.
- Bacon adds a smoky base flavor.
- Hearty and filling, with pork, rice, and cabbage, making it a full meal.
Unstuffed Cabbage Roll Skillet Ingredients
A few ingredients come together to form a full meal:
- Bacon – Adds smokiness and leaves flavor-filled fat for cooking the rest of the dish.
- Ground pork – A mild and hearty meat that soaks up all of the seasonings.
- Onion and garlic – Two aromatics that help create the base of the recipe.
- Green cabbage – The star ingredient, tender but still slightly textured when cooked. I prefer Savoy cabbage for this recipe.
- Rice – Cooks right in the skillet and absorbs all the flavor.
- Oregano, dill, and parsley – Add an herbal profile that keeps the dish from feeling heavy.
- Smoked paprika – Reinforces the bacon’s smokiness and adds warm color.
- Tomato sauce and diced tomatoes – Create the saucy base that tastes like traditional cabbage rolls.
- Chicken stock – Provides the liquid the rice needs to cook and pulls everything together.
- Kosher salt and black pepper – For seasoning!
- Mozzarella cheese – Melts beautifully on top and broils into golden brown deliciousness. Look for the block version in this recipe.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Cabbage Roll Skillet
This dish can be made in 5 simple steps:
Step 1: Cook the bacon – Add chopped bacon to a cold, large skillet and cook over medium heat until rendered and crisp. Scoop bacon out with a slotted spoon, leaving the drippings and browned bits in the skillet.
Step 2: Cook the pork mixture – Add ground pork, diced onion, and minced garlic, and cook until the pork is nearly cooked through. Drain any excess liquid from the meat.
Step 3: Add seasoning – Season with salt and black pepper, then add in the chopped fresh herbs and stir everything together.
Step 4: Add the rice and cabbage – Add the cooked bacon, rinsed and drained rice, cabbage, tomato sauce, diced tomatoes with their liquid, and stock. Stir gently as the cabbage will have a lot of volume, then bring the mixture to a simmer and cover. Cook for 25-30 minutes, stirring occasionally to prevent sticking, until rice is tender and cabbage is softened.
Step 5: Top with cheese – Sprinkle shredded mozzarella cheese over the top and let it melt. Alternatively, you can broil briefly in the oven until bubbly and lightly browned. Remove from the heat, sprinkle with fresh parsley, and serve immediately.
Recipe Tips
- Start bacon in a cold skillet – When started this way, the bacon renders slowly, crisps evenly, and flavors the whole pan.
- Use Savoy cabbage if you can – It stays tender in terms of texture and holds up beautifully.
- Stir occasionally on low heat – Every stove is different, so check to prevent sticking as the rice cooks.
- Grate the mozzarella – Block cheese melts more smoothly and browns better than pre-shredded, so I think it’s important to grate your own.
- Broil for the finish – A quick broil makes the top bubbly and “golden brown delicious.”
Follow These Tips
Serving & Storage
Serving – Once the cheese has finished melting, it’s ready to serve, which can be done straight from the skillet! It makes the dish even easier to prepare, and the cheese top stays prettiest that way. A simple coleslaw or side salad with Dijon vinaigrette cuts the richness.
Storage – Before storing leftovers, make sure the dish has cooled completely. Store in an airtight container in the refrigerator for up to 4 days. To reheat, cover and microwave in short bursts. Leftovers can also be frozen in a freezer-safe container for up to 3 months. When ready to enjoy, place in the fridge to thaw, then reheat.
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Unstuffed Cabbage Roll Skillet
Ingredients
- 6 slices uncooked bacon cut into ¼-inch pieces
- 1 lb ground pork
- 1 large onion diced
- 2 cloves garlic minced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh oregano
- ¼ cup chopped fresh parsley plus more for garnish
- 1 tsp smoked paprika
- 1 cup long-grain rice (such as basmati) rinsed and drained
- 1 small head green cabbage core removed and roughly chopped (about 6 cups)
- 1 14.5-oz can diced tomatoes
- 1 14.5-oz can tomato sauce
- 1 ½ cups chicken stock
- 1 ½ cups shredded mozzarella cheese
Instructions
- Cook the bacon: In a large 12-inch skillet over medium heat, add the uncooked bacon and cook until it is browned, 6-8 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet.6 slices uncooked bacon
- Cook the meat and aromatics: Add the pork, onion, and garlic. Break the meat into small pieces and cook until it is fully browned, 6-8 minutes. Drain any liquid from the meat.1 lb ground pork, 1 large onion, 2 cloves garlic
- Add seasonings: Add the salt, black pepper, dill, oregano, parsley, and paprika, and stir to combine.2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh oregano, 1 tsp smoked paprika
- Finish with cabbage and liquids: Add the cooked bacon, rice, cabbage, diced tomatoes, tomato sauce, and chicken stock. Stir well and bring to a simmer. Cover and cook until the rice is tender, stirring occasionally, 25-30 minutes.1 cup long-grain rice (such as basmati), 1 small head green cabbage, 1 14.5-oz can diced tomatoes, 1 14.5-oz can tomato sauce, 1 ½ cups chicken stock
- Add cheese and finish: Remove the cover from the pan and sprinkle on the shredded cheese. Once melted, remove from the heat. Garnish with parsley and serve.1 ½ cups shredded mozzarella cheese, ¼ cup chopped fresh parsley
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
