Ground Beef Unstuffed Cabbage Rolls

Here is my favorite instant pot unstuffed cabbage rolls recipe, with tender ground beef, cabbage, rice, and tomatoes in a savory broth flavored with paprika, garlic, and just a touch of balsamic vinegar.

This recipe is a weeknight lifesaver at our house. You get all the flavors of traditional cabbage rolls without the tedious rolling and stuffing. Just toss everything in the instant pot and dinner is ready in no time!

What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this recipe since it holds up well during pressure cooking and has that classic cabbage roll flavor. You’ll want to pick a head that feels heavy for its size with tightly packed leaves – this means it’s fresh and will have a nice texture after cooking. Savoy cabbage can also work if that’s what you have on hand, though it’s a bit more tender and will break down faster. When you’re prepping your cabbage, just core it and chop it into bite-sized pieces, no need to get fancy with separating individual leaves like you would for traditional stuffed cabbage rolls.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or pork. Ground lamb works too if you want a richer flavor. Just keep the same cooking time.
• Rice: White rice is standard here, but brown rice works if you add an extra 10 minutes to the cooking time. Cauliflower rice is an option for a low-carb version, but add it in the last 5 minutes of cooking so it doesn’t get mushy.
• Beef broth: Chicken or vegetable broth work just fine if that’s what you have on hand. The flavor will be slightly different but still tasty.
• Cabbage: Green cabbage is traditional and really shouldn’t be substituted since it’s the star of this dish. Savoy cabbage could work in a pinch, but avoid using red cabbage as it will change the color and flavor significantly.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can stand in for balsamic. Use the same amount.
• Diced tomatoes: Crushed tomatoes or tomato sauce work well here. If using sauce, you might want to skip the tomato paste since it’ll already be thick enough.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this Instant Pot recipe is stirring in the tomatoes and tomato paste with everything else, which can trigger the dreaded “burn” notice – always layer them on top without stirring, just like the recipe says. Another common error is using long-grain rice instead of medium or short-grain varieties, since long-grain needs more cooking time and can end up crunchy after just 4 minutes of pressure cooking. Don’t skip the 5-minute natural release either, as immediately venting the pressure can leave your rice undercooked and your cabbage unevenly tender. For even better results, cut your cabbage into similar-sized pieces so everything cooks at the same rate, and make sure to remove those bay leaves before serving so no one accidentally bites into one.

What to Serve With Unstuffed Cabbage Rolls?

Since unstuffed cabbage rolls are already a complete meal with meat, rice, and veggies all in one pot, you really just need some good bread on the side. A crusty rye bread or soft dinner rolls are perfect for soaking up all that savory tomato broth. If you want to add something extra, a dollop of sour cream on top is traditional and adds a nice tangy contrast to the sweet and savory flavors. A simple cucumber salad with dill and vinegar also makes a refreshing side that cuts through the richness of the dish.

Storage Instructions

Store: Keep your unstuffed cabbage rolls in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so this is a great one to make ahead for busy weeknights. Just remember to remove the bay leaves before storing.

Freeze: This dish freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers. The rice and cabbage hold up great in the freezer, making it perfect for meal prep.

Reheat: Warm it up on the stovetop over medium heat with a splash of beef broth to keep it from drying out, or microwave individual portions for 2-3 minutes. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 85-95 g
• Fat: 55-65 g
• Carbohydrates: 250-270 g

Ingredients

• 1 lb ground beef
• 1 large onion
• 2 bay leaves
• 5 garlic cloves
• 2.5 tsp paprika
• 2 tsp salt
• 1 tsp pepper
• 1/4 tsp oregano
• 1 head cabbage
• 4 cups beef broth
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 3/4 cup rice
• 14 oz diced tomatoes
• 1.5 tbsp tomato paste
• 2 tsp sugar
• 1/4 tsp red pepper flakes

Step 1: Prepare Ingredients and Season Mix

• 1 large onion, diced
• 5 garlic cloves, minced
• 1 head cabbage, chopped
• 2.5 tsp paprika
• 2 tsp salt
• 1 tsp pepper
• 1/4 tsp oregano
• 1/4 tsp red pepper flakes

Dice the onion into medium pieces and mince the garlic cloves.

Chop the cabbage into bite-sized pieces (roughly 2-3 inches), discarding the core.

In a small bowl, combine the paprika, salt, pepper, oregano, and red pepper flakes—this seasoning blend will be the flavor foundation.

Having everything prepped before you start cooking ensures you can build flavors efficiently without stopping mid-process.

Step 2: Brown Meat and Build the Flavor Base

• 1 lb ground beef
• 1 large onion, diced
• 5 garlic cloves, minced
• 2 bay leaves

Set the Instant Pot to sauté mode and brown the ground beef, breaking it apart with a spoon as it cooks until no pink remains, about 5-6 minutes.

Add the diced onion and cook for 2-3 minutes until softened and beginning to caramelize slightly.

Stir in the minced garlic and bay leaves, cooking for 1 minute to bloom the garlic and release its aromatics.

I like to let the meat develop a nice golden color before moving on—it creates a deeper, more savory foundation for the entire dish.

Step 3: Layer in Spices and Vegetables

• seasoning mix from Step 1
• 4 cups beef broth
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 head cabbage, chopped

Add the seasoning mix from Step 1 to the browned meat, stirring well to coat everything evenly and toast the spices for about 30 seconds.

Pour in the beef broth, balsamic vinegar, and Worcestershire sauce, stirring to combine.

Add the chopped cabbage from Step 1 and stir everything together for about 1 minute so the cabbage begins to soften slightly in the hot liquid.

This layering approach ensures the spices are fully incorporated and the flavors meld beautifully before the rice absorbs everything.

Step 4: Add Rice and Top with Tomato Layer

• 3/4 cup rice
• 14 oz diced tomatoes
• 1.5 tbsp tomato paste
• 2 tsp sugar

Stir in the rice, making sure it’s distributed throughout the liquid and not clumping.

In a small bowl, mix together the diced tomatoes, tomato paste, and sugar until combined.

Spoon this tomato mixture on top of the rice and broth without stirring it in—this creates a flavorful layer that will infuse the dish as it pressure cooks.

I’ve found that leaving the tomato layer unstirred helps the flavors stay more concentrated and prevents the rice from turning mushy.

Step 5: Pressure Cook Until Rice is Tender

Close and seal the Instant Pot lid, ensuring the pressure valve is set to sealing position.

Set the pot to high pressure and cook for 4 minutes.

Once the timer beeps, let the pressure release naturally for 5 minutes before manually venting any remaining steam.

This two-stage pressure release keeps the rice grains intact and allows the flavors to settle.

Step 6: Finish and Serve

Carefully open the lid (watch for steam) and give everything a good stir, breaking up any clumps and folding the tomato layer throughout.

The rice should be tender and have absorbed most of the liquid.

Taste and adjust seasoning if needed with additional salt or pepper.

Serve hot in bowls, discarding the bay leaves if desired.

This unstuffed version captures all the classic cabbage roll flavors without the wrapping work—perfect comfort food in 20 minutes.

Ground Beef Unstuffed Cabbage Rolls

Delicious Ground Beef Unstuffed Cabbage Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 2000 kcal

Ingredients

  

• 1 lb ground beef
• 1 large onion
• 2 bay leaves
• 5 garlic cloves
• 2.5 tsp paprika
• 2 tsp salt
• 1 tsp pepper
• 1/4 tsp oregano
• 1 head cabbage
• 4 cups beef broth
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 3/4 cup rice
• 14 oz diced tomatoes
• 1.5 tbsp tomato paste
• 2 tsp sugar
• 1/4 tsp red pepper flakes

Instructions

 

• Dice the onion into medium pieces and mince the garlic cloves. Chop the cabbage into bite-sized pieces (roughly 2-3 inches), discarding the core. In a small bowl, combine the paprika, salt, pepper, oregano, and red pepper flakes—this seasoning blend will be the flavor foundation. Having everything prepped before you start cooking ensures you can build flavors efficiently without stopping mid-process.
• Set the Instant Pot to sauté mode and brown the ground beef, breaking it apart with a spoon as it cooks until no pink remains, about 5-6 minutes. Add the diced onion and cook for 2-3 minutes until softened and beginning to caramelize slightly. Stir in the minced garlic and bay leaves, cooking for 1 minute to bloom the garlic and release its aromatics. I like to let the meat develop a nice golden color before moving on—it creates a deeper, more savory foundation for the entire dish.
• Add the seasoning mix from Step 1 to the browned meat, stirring well to coat everything evenly and toast the spices for about 30 seconds. Pour in the beef broth, balsamic vinegar, and Worcestershire sauce, stirring to combine. Add the chopped cabbage from Step 1 and stir everything together for about 1 minute so the cabbage begins to soften slightly in the hot liquid. This layering approach ensures the spices are fully incorporated and the flavors meld beautifully before the rice absorbs everything.
• Stir in the rice, making sure it's distributed throughout the liquid and not clumping. In a small bowl, mix together the diced tomatoes, tomato paste, and sugar until combined. Spoon this tomato mixture on top of the rice and broth without stirring it in—this creates a flavorful layer that will infuse the dish as it pressure cooks. I've found that leaving the tomato layer unstirred helps the flavors stay more concentrated and prevents the rice from turning mushy.
• Close and seal the Instant Pot lid, ensuring the pressure valve is set to sealing position. Set the pot to high pressure and cook for 4 minutes. Once the timer beeps, let the pressure release naturally for 5 minutes before manually venting any remaining steam. This two-stage pressure release keeps the rice grains intact and allows the flavors to settle.
• Carefully open the lid (watch for steam) and give everything a good stir, breaking up any clumps and folding the tomato layer throughout. The rice should be tender and have absorbed most of the liquid. Taste and adjust seasoning if needed with additional salt or pepper. Serve hot in bowls, discarding the bay leaves if desired. This unstuffed version captures all the classic cabbage roll flavors without the wrapping work—perfect comfort food in 20 minutes.