One Pot Unstuffed Cabbage

One Pot Unstuffed Cabbage
Photo by Jill Weisenberger

I enjoyed stuffed cabbage rolls as a kid, but unfortunately they’re time intensive – all that boiling and rolling cabbage leaves! I created this one pot version and “healthified” it so I could still enjoy a healthy comfort food without the fuss. What’s not to love about the simplicity of a one-pot meal?

This one is packed with whole grain rice and veggies. It makes a big pot, so it’s perfect for a couple of dinners on busy weeknights. If you have leftovers that you don’t want to finish within a few days, simply put them in the freezer, and healthy unstuffed cabbage is yours another time.

Unstuffed Cabbage


  • 1 pound ground beef, 93% lean
  • 1 cup brown rice, dry (I prefer brown Basmati rice)
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped or crushed
  • 7–8 cups chopped green cabbage (about 20 ounces)
  • 2 (14.5-ounce) cans petite diced tomatoes, undrained
  • 3 cups low sodium vegetable juice or 2 (14.5-ounce) cans no salt added tomato sauce
  • 2 teaspoons paprika
  • ½ teaspoon coarse black pepper
  • 2 teaspoons oregano, dried


Heat a Dutch oven or a large pot with a lid over medium high heat. Add the meat and break it up quickly. Add the onion. Cook until the meat is browned, about 5 – 6 minutes.

Add the garlic and stir. Add the cabbage, tomatoes, vegetable juice, rice, paprika, pepper and oregano. Raise the heat to bring the contents to a boil. Then lower the heat to a low boil.

Cover and cook until the rice is tender, about 40 -45 minutes. Stir periodically.

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Jill Weisenberger
Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, is a writer, nutrition consultant and speaker with a private practice in Newport News, VA, and is the author of four books, including the bestselling Diabetes Weight Loss – Week by Week and her newest title, Prediabetes: A Complete Guide. Follow her on social media and learn more at