classic cabbage rolls
Unstuffed cabbage roll skillet has all the flavor of classic cabbage rolls, but made easy in one pan. With bacon, ground pork, herbs, rice, and a cheesy finish, it’s a hearty dinner that feels both familiar and comforting.
INGREDIENTS
6 slices uncooked bacon, cut into 1/4-inch pieces
1 lb ground pork
1 large onion, diced
2 cloves garlic, minced
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp chopped fresh dill
2 tbsp chopped fresh oregano
1/4 cup chopped fresh parsley, plus more for garnish
1 tsp smoked paprika
1 cup long-grain rice (such as basmati), rinsed and drained
1 small head green cabbage, core removed and roughly chopped (about 6 cups)
1 14.5-oz can diced tomatoes
1 14.5-oz can tomato sauce
1 1/2 cups chicken stock
1 1/2 cups shredded mozzarella cheese
INSTRUCTIONS
– Cook the bacon: In a large 12-inch skillet over medium heat, add the uncooked bacon and cook until it is browned, 6-8 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
– Cook the meat and aromatics: Add the pork, onion, and garlic. Break the meat into small pieces and cook until it is fully browned, 6-8 minutes. Drain any liquid from the meat.
– Add seasonings: Add the salt, black pepper, dill, oregano, parsley, and paprika, and stir to combine.
Finish with cabbage and liquids: Add the cooked bacon, rice, cabbage, diced tomatoes, tomato sauce, and chicken stock. Stir well and bring to a simmer. Cover and cook until the rice is tender, stirring occasionally, 25-30 minutes.
– Add cheese and finish: Remove the cover from the pan and sprinkle on the shredded cheese. Once melted, remove from the heat. Garnish with parsley and serve.
