Unstuffed Cabbage Roll Skillet
Unstuffed cabbage roll skillet has all the flavor of classic cabbage rolls, but made easy in one pan. With bacon, ground pork, herbs, rice, and a cheesy finish, it's a hearty dinner that feels both familiar and comforting.
Servings: 8 servings
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 uncooked long-grain white 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 oven-safe 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. If the mixture becomes too thick before the rice is tender, add more chicken stock, ¼ cup at a time, and continue cooking covered.1 cup uncooked long-grain white 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
For a more golden, bubbly finish, sprinkle the cheese over the skillet and transfer the pan to the oven under the broiler. Let it cook just until the cheese is melted, bubbly, and golden brown.
Video
Nutrition
Serving: 1serving | Calories: 444kcal