Unstuffed Cabbage
I love stuffed cabbage (we call it “roll cabbage/ロールキャベツ” in Japan), but boiling cabbage leaves, making the meat filling, then rolling each cabbage leaf? Not so much, especially on busy weeknights. This super easy unstuffed cabbage has all the flavors of stuffed cabbage, minus the hustle. I used nutmeg and cumin, but feel free to use whatever spices you normally use for your stuffed cabbage. It’s a perfect, easy weeknight meal.
This is a kind of “deconstructed” rolled cabbage. So everything is the same as you make rolled cabbage but ingredients are cooked separately. At the end you get the same delicious flavors of stuffed cabbage but less fuss during the weekday.
Table of contents
Don't Go Big: Why Younger Cabbage is the Key to This Dish
Whole vs. Diced: Why Your Stew Needs Whole Peeled Tomatoes
A Culinary School Lesson: How to Prevent Burnt Garlic
The Aibiki Blend: Why a Beef and Pork Mix is My Secret to Flavor
Savory & Sweet: How a Splash of Vinegar Ties it All Together
Don't Go Big: Why Younger Cabbage is the Key to This Dish
I recommend choosing small cabbage for this dish, because it is more tender. Also when you go to grocery store, hold a cabbage and choose the lighter one for this dish. Using a smaller and younger cabbage leaves soften quickly and have a better texture when roasted. If you can only find big and heavy cabbage, use only ½ cabbage. Cut them into wedges, size of large birthday cake size. Oil the cabbage generously and sprinkle big pinch of salt and pepper. I like the cabbage a little on the charred side because it has nice caramelized taste and gives smoky sweetness. Flip once so it gets evenly charred. If you don’t like charred veggies, you can reduce the cooking time for 10 minutes and check the doneness and color.
Whole vs. Diced: Why Your Stew Needs Whole Peeled Tomatoes
I use canned whole peeled San Marzano tomato. I mentioned this in my ratatouille post but when choosing canned tomatoes, avoid diced ones when you are stewing. They’re usually treated with calcium chloride to keep their shape, which means they won’t break down as nicely in a stew. Use whole peeled tomatoes instead. I love San Marzano tomatoes for this. They’re naturally sweet and mellow, with no harsh acidity. I usually dump all in a bowl and crush with hands. It gets messy so make sure you wear apron and don’t wear white shirt. You might ask “Do I have to crush the tomatoes by hand?” You can use a food processor if you want to keep your hands clean, but hand-crushing is the best way to get that perfect rustic texture.
A Culinary School Lesson: How to Prevent Burnt Garlic
One thing surprised me the most when I was culinary school, my chef instructor said he never add garlic first when he has to cook something longer, because garlic burns so quickly. It engraved in my brain, so whenever I have to cook something longer, like this time, cooking onion, I cook onion first and the add garlic. Because burnt garlic can be quite bitter.
The Aibiki Blend: Why a Beef and Pork Mix is My Secret to Flavor
I used ½ lb beef and ½ pork. When my mom cooked Roll Cabbage, she usually used mixed beef and pork. In Japan, mixed ground beef and pork is sold as Aibiki niku and easily found in the grocery store. I like using both beef and pork so it gives more complicate flavor but if you can’t find ground pork or if you have any dietely restrictions, you can substitute any ground meat.
Savory & Sweet: How a Splash of Vinegar Ties it All Together
To give this dish some depth of flavor, I’m using combination of nutmeg, cumin, and balsamic vinegar to provide what I call "nice kicks". Nutmeg is a staple ingredient I always use when making stuffed cabbage, as it adds a classic warmth. I also include cumin for its unique aromatic profile, which I personally love. Since balsamic vinegar is naturally on the sweeter side, it provides enough balance that you won't need to add any other sweeteners, such as brown sugar. Together, these seasonings create a complex, savory sauce that perfectly complements the sweetness of the roasted cabbage and the richness of the meat mixture.
Whether you’re short on time or just craving something cozy, this unstuffed cabbage is the ultimate solution for a busy day. You can put this entire dish together in just 30 minutes, making it one of those perfect weeknight meals that delivers deep, savory flavor with minimal effort. Between the tender roasted cabbage and the aromatic sauce, it’s a bowl of pure comfort that is especially satisfying during cold winter weather. It captures all the nostalgic essence of a traditional cabbage rolls without the tedious prep, letting you get a warm and hearty dinner on the table in no time.
Unstuffed Cabbage
Prep time 5 min
Cooking time: 25 min
Total 30 min
Serves 2
Ingredients
1 small head of cabbage
½ white onion, sliced
2 garlic cloves, sliced
1 tbsp olive oil
½ lb ground pork
½ lb ground beef
1 teaspoon nutmeg
1 teaspoon ground cumin
1 teaspoon balsamic vinegar
Salt and pepper
1 can whole tomatoes (28 oz)
Chopped parsley (optional)
Grated Parmesan cheese (optional)
Preparation
Preheat the oven to 375°F.
Cut the cabbage into quarters. Drizzle with olive oil and season with salt and pepper. Place the cabbage on a parchment-lined sheet pan, cut side down. Roast for 10 minutes, flip, then roast for another 10 minutes (20 minutes total), or until the edges are lightly charred.
While the cabbage is roasting, make the sauce. In a medium bowl, add the canned whole tomatoes. Using your fingertips, crush the tomatoes into small pieces. Set aside.
Heat a Dutch oven or heavy-bottomed pot over medium heat. Add olive oil and cook the onion until soft, about 5 minutes. Add the garlic and cook until fragrant, about 2–3 minutes.
Push the onion and garlic to the side of the pot and add the ground beef and pork to the empty space. Season with ½ teaspoon salt, pepper, nutmeg, and cumin. Cook until the meat is cooked through, about 4 minutes.
Stir in the crushed tomatoes and balsamic vinegar. Bring to a simmer, cover with a lid, and cook for 10 minutes. Taste the sauce and adjust seasoning.
Arrange the roasted cabbage wedges in a shallow bowl or serving dish. Spoon the sauce over the top, then finish with grated Parmesan and chopped parsley, if using.