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Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls

Course Main Course
Cuisine American
Keyword cabbage-roll-recipes, cabbage-rolls, unstuffed-cabbage-rolls
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author Melissa Sperka


  • 1 large sweet onion diced
  • 1 medium green bell pepper seeded and sliced
  • 3 cloves garlic minced
  • olive oil
  • ½ tsp fennel seeds
  • seasoned salt and black pepper
  • 1 lb extra lean ground beef
  • 1 lb Italian sausage hot or mild [see Cook's note]
  • 2 Tbsp Worcestershire sauce
  • 2 lb green cabbage thinly sliced
  • 2 16 oz cans Italian seasoned diced tomatoes
  • 1 8 oz tomato sauce
  • 1 Tbsp brown or granulated sugar
  • ½ tsp dry Italian seasoning
  • ½ tsp red pepper flakes
  • 1 Tbsp Italian parsley chopped
  • 3 cup cooked rice or Skillet Honey Cornbread


  • In a large pot or dutch oven cook the onion and green pepper in a couple of drizzles of olive oil. Cook over medium-high for 5-7 minutes until the veggies soften and are beginning to brown. Season with seasoned salt and black pepper to your taste.
  • Add the minced garlic and fennel seeds. Cook until fragrant around 1 minute.
  • Add the ground beef and Italian sausage and cook until no pink remains. Drain excessive drippings leaving behind 3-4 Tbsp to cook the cabbage.
  • Slice the cabbage into thin strips and remove the core. Add to the pot with the canned tomatoes, tomato sauce, sugar, Italian seasoning and red pepper flakes.
  • Taste and adjust the seasoned salt and black pepper to your taste
  • Cover and simmer over medium low for 35-45 minutes or until the cabbage has softened. Garnish with chopped parsley and serve over cooked rice or buttered cornbread.


If preferred, you can omit the Italian sausage and use 2 lb extra lean ground beef in this dish. In that case, increase the Italian seasoning to 1 tsp.