30-Minute Cabbage Roll in a Bowl

this …

I loooooove cabbage rolls. Hearty, saucy, and so delish.
I just don’t love making them.
When we lived in Minnesota, there was a Russian restaurant with the most incredible cabbage rolls. We ate there all the time — I never ordered anything else. After we moved, I missed them… but not enough to do the steaming, sautéing, stuffing, and rolling. Oy.

So this easy Cabbage Roll in a Bowl is my answer to that craving! One that I can actually cook on a weeknight, and is an absolute flavor bomb. Easy, very satisfying, zero stress — just like my 30-minute salmon poke bowls, which are another go-to when I want big flavor in a fresh, fast bowl situation.

I like using a mix of beef and pork here — the pork is a little fattier and makes the sauce way more flavorful. They simmer with onion, garlic, and paprika and oregano until it turns rich and savory. Then you throw in a big pile of chopped cabbage and let it soften just enough to drink up all that flavor, giving you everything you love about traditional cabbage rolls, with way less work.

I know it’s not traditional, but I serve it over rice instead of mixing the rice into the filling. I really love the separation of flavors this way. Fluffy rice. Saucy cabbage. Everyone gets to be their best self.

A big dollop of sour cream on top, lots of fresh dill, and suddenly it’s bright and creamy and balanced in a way that makes you go back for seconds. This is very much a weeknight dinner win, and I can’t wait for you to add this one to your rotation.

Save This Recipe Form

Δ

Subscribe

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Send It!

30-Minute Cabbage Roll in a Bowl

If you love cabbage rolls but not the work, this Cabbage Roll in a Bowl delivers all that cozy, savory flavor in an easy 30-minute dinner. Ground beef and pork simmer with crushed tomatoes, garlic, and warm spices before tender cabbage cooks right in the rich sauce — served over fluffy rice with sour cream and fresh dill for a hearty, craveable weeknight meal.

No ratings yet

Rate Print SaveSaved

Prep Time :5 minutes minutes

Cook Time :30 minutes minutes

Yield: 6 servings

Author: Amanda Paa

Cook ModePrevent your screen from going dark

Ingredients

• 1 medium onion, diced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 1/2 pounds any combination of ground beef and pork (I like to do equal parts of each)
• 1 1/4 teaspoons kosher salt*
• 1 1/2 teaspoons dried oregano
• 2 teaspoons paprika
• 15 cracks freshly ground pepper
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 tablespoon Better than Bouillon Beef Base
• 1 teaspoon apple cider vinegar
• 1 pound cabbage, coarsely chopped
• cooked rice
• fresh dill and sour cream for serving

Instructions 

• Heat 12-inch saucepan (sides should be at least 3 inches high) over medium heat. Add olive oil, and let heat up, then onion and big pinch of salt. Cook for 6 to 7, until translucent and cooked down.
• Stir in tomato paste and cook for 2 minutes so that the tomato paste isn't raw. This develops its flavor.
• Add beef and pork, sprinkle with salt, oregano, paprika, black pepper, and chopped garlic. Break up meat with spatula and brown this, until no pink spots remain.
• Add crushed tomatoes and Better than Bouillon and bring to a good simmer. Cook for 12 minutes, so some of the liquid evaporates and the flavor sink into the meat.
• Then stir in apple cider vinegar and chopped cabbage. Cook for 3 to 4 minutes until wilted. Serve over rice and top with a hearty dollop of sour cream and lots of fresh dill, a squeeze of lemon. (These are all key to the bowl!) Enjoy!