This One-Pot Dinner Tastes Like Grandma’s Cabbage Rolls (Without the Work)

Since I first learned to cook, I’ve loved making cabbage rolls. While the process is long, I find it meditative, and the results are the epitome of the kind of grandma food my heart most desires, especially when the weather is chilly. The only problem with cabbage rolls is that the dish takes so much time to make, so I rarely make it. And that means I rarely get to eat it.

That’s why I’ve shifted my strategy a bit. Instead of waiting until I have a precious free afternoon to devote to boiling cabbage leaves, preparing a filling, shaping the rolls, and slowly cooking them, I just make a dish with most of the components of cabbage rolls—cabbage, ground beef, and something tomato-y—but that takes a fraction of the time. And this recipe for ground beef and cabbage is the perfect example of such a dish.

Why You Should Try Ground Beef and Cabbage

Deeply seasoned, with hints of beefy savoriness, just a touch of sweetness, and a bracing tang, ground beef and cabbage delivers the essence of cabbage rolls minus 90% of the time-consuming prep work. The cabbage is tender but not mushy and has the right amount of bite. The ground beef gives the dish heft and savoriness, and the vinegar and sugar balance out the meat’s richness. 

Serving the dish over white rice completes the cabbage roll picture, but you can also serve it over mashed potatoes or with bread if rice isn’t a prerequisite for you to have a good time.

Tips for Making Ground Beef and Cabbage

• Don’t skip the sugar: Sugar may seem like an odd ingredient to include, but it balances the acidity of the tomatoes for a well-rounded flavor. You can use light brown sugar instead of granulated if desired. 
• Not too big, not too small: Chopping the cabbage into large, even pieces allows it to slowly tenderize without overcooking.
• Cook the tomato paste: Always sauté tomato paste before adding liquid ingredients to deepen its savory umami flavors and caramelize its natural sugars.
• Use the right tool: Using tongs is the easiest way to stir in the cabbage. As the cabbage closest to the pan starts to wilt, use the tongs to lift up and flip portions of the cabbage over, helping it cook more evenly.

Variations and Serving Suggestions

• Ingredient swaps: Substitute the yellow onions with sweet onions and the crushed tomatoes with chopped fresh tomatoes or canned whole tomatoes that you crush by hand.
• Play with seasonings: The Italian seasoning in this recipe just adds a subtle herbal note, but you can omit it or substitute your favorite salt-free seasoning, such as Cajun seasoning, ajika spice, or adobo. 
• For garnish: Garnish the dish with chopped fresh herbs such as parsley, dill, or chives. I like to top my serving with a big scoop of sour cream, but plain yogurt is also delicious.
• Just add starch: Serve with dinner rolls, mashed potatoes, corn bread, or hot cooked white rice. You want something to soak up those savory juices.