Stuffed Cabbage Skillet

Stuffed cabbage roll on a plate topped with tomato sauce and saurkraut sitting on a striped cutting board with a knife and fork to the side of it.

This stuffed cabbage skillet is the ultimate comfort food, packed with hearty ground beef, tender cabbage leaves, and a rich tomato sauce with a tangy twist. The sauerkraut on top adds a unique depth of flavor, making this dish reminiscent of old-fashioned stuffed cabbage rolls — without all the fuss. Perfect for a cozy family dinner!

Course Main Dishes

Cuisine Polish

Prep Time 15

Cook Time 1

Additional Time 1

Total Time 2 15

Servings servings

Calories 192kcal

Author Diane Gail

Ingredients

For the Sauce:

1/2 cup yellow onion chopped
3 garlic cloves sliced thin
28 oz can crushed tomatoes unseasoned
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoons balsamic vinegar

For the Filling:

1 lb ground beef
1 cup cooked rice
1/2 cup yellow onion chopped
3 garlic cloves minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dried parsley
1 large egg beaten
1/2 cup tomato sauce

Remaining Ingredients:

1 head cabbage
14.5 oz can sauerkraut with juice

US Customary - Metric

Instructions

Prepare rice: Cook the rice the day before and refrigerate overnight, or cook it an hour before and let it cool completely.
Steam cabbage: Place the head of cabbage stem-side down in a large stock pot with 2 inches of water in the bottom. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Remove from heat and cool completely.
Make the sauce: Melt butter in a medium saucepan. Sauté onion, garlic, salt, and pepper until onions are translucent. Stir in crushed tomatoes and balsamic vinegar. Remove from heat and set aside.
Make filling: In a large mixing bowl, combine ground beef, rice, onion, garlic, salt, pepper, parsley, egg, and tomato sauce. Mix thoroughly with your hands and set aside.
Prep cabbage leaves: Carefully peel 10 whole cabbage leaves, avoiding tears in the leaves. Lay them curved side down on a cutting board, cut a small "V" into the thick stem at the base, and gently flatten them. Then flip them over.
Preheat oven: Set oven to 350°F (175°C).
Form rolls: Shape 1/4 cup of the beef mixture into a log and place it on the base of a cabbage leaf. Roll tightly, folding in the sides as you go.
Assemble: Place rolls seam-side down in a cast iron Dutch oven.
Add toppings: Pour the prepared sauce evenly over the rolls, then distribute the sauerkraut (including the juice) over the top.
Bake: Cover with a lid and bake for 1 hour or until the beef is fully cooked.

Notes

Enhance the flavor: Use fire-roasted tomatoes instead of plain crushed tomatoes for a smoky depth.
Use different meats: Ground pork, turkey, or a mix of beef and pork work well in place of ground beef.
Tuck cabbage rolls snugly: Packing them tightly in the skillet keeps them from unfolding while cooking.
Cut a small slit in the thick rib: Lets the leaf bend cleanly so it wraps tight without cracking.
Don’t overfill the leaves: A short, thick log of filling rolls tighter and cooks through evenly.
Cool the cooked rice before mixing: Prevents the egg from starting to set and keeps the filling tender.

Nutrition