One Pan Cabbage Roll Skillet
This Cabbage Roll Skillet Dinner is super simple and super tasty combining all the flavors of traditional stuffed cabbage in one easy and delicious one pan meal.
Servings 6
Calories 342kcal
Ingredients
- 1 pound Ground Beef
- 1 Small Onion finely diced
- ½ cup Bell Pepper finely diced
- 3 cloves Garlic minced
- 2 teaspoon Paprika
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ½ teaspoon Dill
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 14.5-ounce can Diced Tomatoes Undrained
- 1 teaspoon Worcestershire Sauce
- 2 teaspoon Hot Sauce Optional
- ½ teaspoon Sugar
- ½ cup Rice uncooked
- 2 ½ cup Beef Broth
- 1 teaspoon Beef Base optional for extra beef flavor
- 4 cups Coleslaw Mix
- ½ cup Shredded Cheddar Cheese
- ½ cup Mozzarella Cheese shredded (optional, for topping)
- Fresh Parsley chopped (for garnish)
Instructions
- In a large, deep skillet or Dutch oven, brown the ground beef, breaking it up with a spoon as it cooks. Drain excess fat if necessary.1 pound Ground Beef
- Add the diced onion, bell pepper, and garlic to the skillet with the beef. Cook for 5 minutes, until the vegetables are softened.1 Small Onion, ½ cup Bell Pepper, 3 cloves Garlic
- Sprinkle in the paprika, oregano, thyme, dill, salt, and pepper. Stir to combine, allowing the spices to cook for an additional 1-2 minutes.2 teaspoon Paprika, 1 teaspoon Dried Oregano, 1 teaspoon Dried Thyme, ½ teaspoon Dill, ¾ teaspoon Salt, ½ teaspoon Black Pepper
- Add the uncooked rice, beef broth, beef base, diced tomatoes (with their juice), hot sauce, Worcestershire sauce, sugar and coleslaw mix to the skillet. Stir well to combine all ingredients.1 14.5-ounce can Diced Tomatoes, 1 teaspoon Worcestershire Sauce, 2 teaspoon Hot Sauce, ½ teaspoon Sugar, ½ cup Rice, 2 ½ cup Beef Broth, 1 teaspoon Beef Base, 4 cups Coleslaw Mix
- Bring the mixture to a gentle simmer. Cover the skillet and reduce heat to medium-low. Let it cook for about 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking and ensure even cooking.
- Once the rice is cooked, sprinkle the cheddar and mozzarella cheese (if using) over the top. Cover the skillet again and let the cheese melt for about 3-5 minutes.½ cup Shredded Cheddar Cheese, ½ cup Mozzarella Cheese
- Once the cheese is melted and bubbly, garnish with fresh parsley if desired and serve warm. Enjoy!Fresh Parsley
Notes
- Keep your eyes on the pot: Make sure to give the skillet a stir so everything cooks evenly and doesn't stick to the bottom of the pan.
- Turn on the broiler for a few minutes: If the cheese isn't melty and gooey, place the skillet under the broiler for a minute or two.
- Fridge: This cheesy cabbage casserole is perfect to make ahead. The flavors will continue to develop as it sits. Stored in an airtight container it will keep for 3-4 days in the fridge. Reheat over the stove or in the microwave in a microwave safe container.
- Freezer: Place uneaten leftovers in the freezer for up to 3 months. Thaw in the fridge overnight.
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
Nutrition
Calories: 342kcal | Carbohydrates: 23g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1287mg | Potassium: 591mg | Fiber: 3g | Sugar: 5g | Vitamin A: 934IU | Vitamin C: 41mg | Calcium: 188mg | Iron: 3mg
