Cabbage Roll Skillet Recipe
Cabbage Roll Skillet Recipe photo by Taste of Home
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Cabbage Roll Skillet Recipe

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Have a happy helping of this quicker take on something our grandmothers would make. We serve it over brown rice. It also freezes well. —Susan Chickness, Pictou County, NS
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6 servings


  • 1 can (28 ounces) whole plum tomatoes, undrained
  • 1 pound extra-lean ground beef (95% lean)
  • 1 large onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 small head cabbage, thinly sliced (about 6 cups)
  • 1 medium green pepper, cut into thin strips
  • 4 cups hot cooked brown rice

Nutritional Facts

1-1/3 cups with 2/3 cup rice: 332 calories, 5g fat (2g saturated fat), 43mg cholesterol, 439mg sodium, 50g carbohydrate (12g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat.


  1. Drain plum tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings and the canned tomatoes and reserved liquid.
  2. Add cabbage and green pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes longer or until cabbage is tender. Serve with rice. Yield: 6 servings.
Originally published as Cabbage Roll Skillet in Taste of Home December 2015, p30

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20lgm07 User ID: 1568933 241036
Reviewed Jan. 4, 2016

"Tried this recipe for New Year's Day. It was YUMMY!!!"

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