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Cabbage Roll Skillet

average rating is 4.5 out of 5

Prep Time:

15 Minutes

Cook Time:

20 Minutes


4 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


Photo and recipe are courtesy of Taste of Home

Cooking Instructions

  1. Drain 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, chopped tomatoes and reserved liquid.

  2. Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

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