Growing up, my mom would spend hours making traditional stuffed cabbage rolls – carefully blanching cabbage leaves, rolling the meat mixture, and slowly simmering everything. While I loved the flavors, I rarely have that kind of time these days! That’s why I created this “stuffed” cabbage skillet – it delivers all those nostalgic flavors I crave but in a fraction of the time. This one-pot wonder combines tender cabbage, savory ground meats, and a rich tomato sauce for a hearty, comforting, and nutritious meal. With excellent protein and veggie content, it’s perfect for meal prep or feeding a hungry family on busy weeknights. The best part? No fussy cabbage leaf rolling is required!
Making “Stuffed” Cabbage Skillet
What makes this recipe so weeknight-friendly is how quickly it comes together in just one pot. Instead of the traditional method that requires blanching cabbage leaves, making a filling, rolling everything up, and then slowly cooking – we’re streamlining the process while keeping all the flavors intact.
First, you’ll sauté your aromatic vegetables – onions, carrots, and celery – until they’re softened and fragrant. This creates a flavorful base for the dish. Then, you’ll add ground chicken and beef, which gives you the perfect balance of flavor and nutrition. I love using this combination because the chicken keeps things lighter while the beef adds richness.
Once the meat is mostly cooked through, in goes the chopped cabbage – no blanching required! The cabbage will cook right in the skillet, absorbing all those delicious flavors as it softens. After the cabbage starts to wilt down, you’ll add cooked rice (a great way to use leftovers!), tomato sauce, tomato paste, and seasonings. The dill is particularly important here – it’s what gives this dish that authentic Eastern European flavor profile.
Everything simmers together for just about 10 minutes, allowing the flavors to meld and the cabbage to become perfectly tender. A dollop of sour cream on top adds creaminess that beautifully balances the acidity of the tomatoes. This dish keeps wonderfully, making it perfect for meal prep—the flavors actually get better after a day in the fridge! Enjoy this cozy, nutritious meal that gives you all the comfort of stuffed cabbage with a fraction of the effort.
If you’re looking for more easy meals, try my Creamy Tomato Crockpot Pasta, French Onion Chicken, or Chicken Parmesan Meatballs!
One-Pot “Stuffed” Cabbage Skillet
Equipment
- Cutting Board
- Mixing Bowl
- Large Stock Pot
Ingredients
- 1.5 onions diced
- 3 carrots shredded or diced
- 2 celery stalks diced
- 1 lb ground chicken
- 1 lb ground beef
- 1 head cabbage chopped
- 2 cups cooked rice
- 28 oz tomato sauce
- 6 oz tomato paste
- 2.5 tbsp sugar or monk fruit sweetener
- 2 tsp dried dill
- Salt and pepper to taste
- 1 tsp garlic powder
- Sour cream for serving
- Fresh dill for garnish (optional)
Instructions
- Put a large stock pot over medium heat, add some oil, and add your carrots, celery, and onion and saute until softened – about 5 minutes.
- Add ground beef and ground chicken, and mix to create a homogeneous mixture. Cook for around 5 minutes, until meat is mostly cooked through.
- Add chopped cabbage, and cook until it begins to soften, another 4-5 minutes.
- Add in cooked rice (unless you’re using instant rice, in which case add a little extra liquid and cook it right in the mixture), tomato sauce, tomato paste, sugar, dill, and seasonings and mix to incorporate.
- Let simmer for 10 minutes for all of the ingredients to marry, and for the cabbage to get soft and the meat to get cooked through.
- Serve with sour cream and some fresh dill on top. Store leftovers in an airtight container in the fridge for up to 4 days.
