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For those nights when you want something really filling but don't want to be stuck in the kitchen, this cabbage roll skillet is a total lifesaver. You get all the goodness of the traditional dish, minus the hassle of rolling and baking each one. It’s a one pan meal the whole crew finishes—and you’ll want to keep making it again and again.
Tasty Ingredients
- Shredded cheddar cheese: holds everything together and turns creamy as it melts, shredding fresh makes it melt like a dream
- Black pepper: brings a soft kick, freshly cracked smells the best
- Smoked paprika: adds a sweet smoky note, Spanish kind is amazing
- Garlic powder: makes it even tastier, try fresh chopped garlic for a switch
- Tony Chachere’s creole seasoning: for big bold flavor, or swap in salt and a favorite spice mix if needed
- Canned diced tomatoes: adds tang and juiciness, better quality brands offer the punchiest flavor
- Cabbage: lots of fiber and nutrition, go for a tight, small head with crisp leaves
- Bell pepper: gives crunch and a pop of color, pick any but red or yellow add some sweetness
- Yellow onion: a boost of sweetness and texture, heavy ones with tight skin are best
- Ground beef: this is the hearty base, try eighty five percent lean if possible for best results
Simple Prep Guide
- Dish It Up:
- Scoop it out straight to plates for an easy meal or spoon on top of hot rice if you’re feeding a crowd. Next day leftovers are even tastier.
- Finish With Cheese:
- Layer shredded cheddar over everything when it's hot, pop the lid on, and let it sit for about three minutes till it melts all gooey. Take it off the heat and let it chill for a few before you dive in.
- Let It Simmer:
- Dump in canned tomatoes, chopped cabbage, bell pepper, onion, Tony Chachere’s, garlic powder, smoked paprika, and black pepper. Give it all a good stir, cover, and keep the heat down. Stir it every now and then for around twenty two minutes—your cabbage will get soft and everything will blend together.
- Add Veggies:
- Now throw in chopped onion and bell pepper. Cook for about four minutes and you’ll notice things getting soft and see-through. This will get those sweet juices going.
- Brown The Meat:
- Toss ground beef in a big skillet and cook on medium heat around ten minutes. Break it up as you go so it gets brown and crumbly. Pour off any big puddles of grease but leave a little for flavor.
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I love using smoked paprika here—it gives a mild heat and makes everything taste like it belongs together. One Christmas Eve, my sister got to our place late. I'd just packed this up, but we heated a big bowl together, stayed up swapping stories, and polished off the whole thing in the kitchen at midnight.
How to Store Leftovers
It keeps well for up to four days in the fridge if you toss it in an airtight container. Freezing? Let it cool off totally, then scoop into bags or covered boxes—it’ll last up to two months. I usually double up on the batch so we’ve got weekday lunches sorted.
Swap-In Ideas
No beef? Toss in ground turkey or chicken instead. Cheddar not your thing? Monterey Jack or mozzarella give a tasty finish, too. If you want a meatless version try plant based crumbles or cooked lentils—still really filling.
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Ways to Serve
This makes a full meal as is, but sometimes I put it on cooked rice for my kids or eat it with a piece of toasted keto bread for me. If you want something lighter on the side, add some buttered sauteed spinach or green beans.
Where It Comes From
These cabbage roll flavors are old favorites in Eastern Europe and families everywhere have put their spin on them. This one pan version keeps all the cozy vibes of the rolled classic, only easier for busy nights.
Common Questions
- → Can I use a different ground meat?
Totally—you can swap in ground chicken, pork, or turkey. Each one gives its own tasty spin.
- → Is this meal suitable for meal prep?
For sure! This skillet hangs out well in the fridge for up to four days, so you’re set for quick meals all week.
- → What if I don't have Creole seasoning?
That’s ok—just shake in some salt, pepper, paprika, and garlic powder, or use whatever spice mix you've got handy.
- → Can I add more vegetables?
Go for it! Toss in mushrooms, sliced carrots, or zucchini to fill it out and sneak in more veggies.
- → How do I make this dish dairy-free?
Just leave out the cheese or go with a non-dairy alternative if you can’t do dairy.