20-Min Stuffed Cabbage Rolls with Tomato Sauce
Pre-cooked ground pork and quick-softened cabbage leaves wrapped and simmered in tangy tomato sauce—no boiling, no wait. One skillet, one sheet of foil, dinner ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground pork
- 1 head (about 2 lbs) green cabbage head
- 1 can (28 oz) canned crushed tomatoes
- ½ medium yellow onion, diced
- 1 cup cooked white rice
- ½ tsp caraway seeds (optional)
Instructions
- 1
Cut core from cabbage. Microwave head in a bowl covered with damp paper towel for 4 minutes until leaves soften.
- 2
Brown ground pork in a large skillet over medium-high heat, breaking up with a spoon until no pink remains, about 5 minutes.
- 3
Stir in diced onion and cooked rice. Cook 1 minute until fragrant, then remove from heat.
- 4
Peel softened cabbage leaves and lay flat. Spoon 2–3 tablespoons pork mixture onto each leaf, roll tightly, and tuck in sides.
- 5
Arrange rolls seam-side down in the skillet. Pour crushed tomatoes over top, sprinkle caraway if using, and season with salt and pepper.
- 6
Cover with foil and simmer over medium heat for 8 minutes until sauce bubbles gently and rolls are heated through.
Tools you’ll need
- microwave-safe bowl
- 12-inch skillet with lid or foil
- wooden spoon
- paper towels
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