Unstuffed cabbage rolls are a deconstructed version of the traditional dish, combining ground pork and beef with tender cabbage, aromatic spices, and a rich tomato base, all topped with crispy bacon. This hearty, grain-free meal offers comfort without the fuss of rolling cabbage leaves.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Low Carb Dinner Recipes
Growing up in a Ukrainian household, traditional cabbage rolls, or “golubtsi,” were a staple. But let’s be honest, who has the time to roll each leaf?
This unstuffed version captures all the comforting flavors without the hassle. A savory mix of ground pork and beef melds with sautéed onions, carrots, and celery. Chopped cabbage simmers in a spiced tomato sauce, and the whole dish is finished with crispy bacon bits.
It’s hearty, wholesome, and perfect for those busy weeknights when you crave comfort without the fuss. It’s low-carb, gluten-free and Paleo-friendly but you can serve it with a side of rice or potatoes.
👩🍳 You might also like these cabbage recipes: sautéed napa cabbage with soy garlic and sesame sauce, cabbage pie, braised cabbage and potatoes with chili, or cheesy, crispy tuna cabbage patties with spicy garlicky mayo.
What You’ll Need
Here is a list of ingredients you will need; you will find the full measurements in the recipe card below.
- Meats: ground pork and beef provide a rich, savory base; feel free to use all beef or all pork, and try it with chicken or turkey for a leaner version. Bacon adds a crispy, smoky finish but can be left out.
- Vegetables: Savoy cabbage offers a tender texture and mild flavor but regular white cabbage is fine too; onion, carrot, celery create a flavorful aromatic foundation, garlic adds lovely flavor and aroma.
- Liquids and sauces: diced tomatoes for hearty base of the sauce and acidity, Tamari or coconut aminos and fish sauce introduce a savory, umami element (not traditional but my flavor boosts), apple cider vinegar adds a little extra tang.
- Spices and seasonings (not pictured): paprika, ground cumin, black pepper, nutmeg, chili flakes – these elevate the dish with warmth and complexity.
How To Make Unstuffed Cabbage Rolls (Without Rice)
Here are some pictures to show you how to make this unstuffed cabbage rolls recipe.
- Boil water and blanch outer cabbage leaves until softened; set aside. This step is optional.
- Chop remaining cabbage into quarters, remove the core, and roughly chop.
- In a large saucepan, heat coconut oil over medium heat.
- Sauté diced onion, carrot, and celery with a teaspoon of salt for about 3 minutes.
- Add ground pork, beef, and garlic. Increase heat to high, stirring to break up the meat until browned.Incorporate paprika, cumin, black pepper, diced tomatoes, tamari, fish sauce, nutmeg, chili flakes, apple cider vinegar, tomato paste, water, and additional salt. Mix well.
- Add chopped cabbage, combine thoroughly, cover, and simmer on medium-low heat for 15 minutes, stirring occasionally.
- Meanwhile, fry bacon until crispy, then chop into small pieces.
- To serve, line a dish with the blanched cabbage leaves, spoon the unstuffed cabbage mixture into the center, and sprinkle with chopped parsley and crispy bacon.
Recipe Tips
- For best results use a mix of ground pork and beef (or veal). Use turkey or chicken for a leaner option.
- I used Savoy cabbage because it’s so pretty but regular white cabbage, or even Chinese napa cabbage can be used. You could even add some purple cabbage for extra colour. Or kale. Or make it with little Brussels sprouts instead. Gosh, I tend to get excited about cabbage sometimes.
- Vegetarian twist: Substitute meats with lentils or a plant-based alternative.
- A dollop of sour cream or unsweetened full-fat yogurt adds creaminess.
- Fresh herbs like dill or cilantro can brighten the flavors.
- Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; portion into freezer-safe containers and freeze for up to 2 months.
- Make-ahead: Prepare the entire dish ahead of time and refrigerate for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through.
- Can I cook unstuffed cabbage rolls in a slow cooker? Yes, after browning the meats and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the cabbage is tender.
- Is this recipe gluten-free?Yes, as long as you use tamari or coconut aminos instead of soy sauce, this recipe is gluten-free.
Serving Suggestions
This unstuffed cabbage roll dish is hearty on its own, but pairs wonderfully with cauliflower rice, mashed root vegetables, or even traditional white rice for a more filling meal. A side of crusty bread can also complement the flavors.
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Ingredients
- 1 medium white cabbage I used Savoy as it has softer leaves, you won't be using all of it
- 2 tablespoons olive oil
- 1 large onion finely diced
- 1 medium carrot grated or finely diced
- 1 medium celery stick finely diced
- 1 teaspoon sea salt
- 10 oz ground pork 300 grams
- 10 oz ground beef 300 grams
- 4 cloves garlic finely diced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 can diced tomatoes 14 oz / 400 g
- 2 tablespoons Tamari or coconut aminos or soy sauce for extra umami
- 1 teaspoon fish sauce for extra umami, optional
- 1/2 teaspoon chili flakes or chili powder
- 21 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon tomato paste
- 1/2 cup vegetable stock or water
- Extra salt to taste
- 5 rashers of bacon diced
- A handful of parsley chopped
- Sour cream or unsweetened full-fat yoghurt to serve (optional)
Instructions
- Boil a few cups of water in a large saucepan.
- In the meantime, separate a few outer leaves of the cabbage and set aside. Cut half of the cabbage into quarters, remove the core and chop roughly (see pictures). You can use more cabbage if you like.
- Add the whole outer cabbage leaves to the pot with boiling water and cook for 2-3 minutes, until softened slightly. Then strain and leave in the sieve until later. I do this more for presentation.
- Remove any water from the saucepan and place it back over medium heat. Add olive oil and the onions and sauté for a minute. Then add the carrots and the celery. Season with a teaspoon of salt, and sauté over medium heat for 3 minutes, stirring occasionally.
- Then add the beef, pork, and garlic and bring the heat back up to high. Stir continuously for a minute or two, breaking the meat apart and mixing through with the vegetables. The meat should start to give out some juices and change the colour.
- Now add the rest of the ingredients except for the bacon and parsley. Mix through and add the chopped cabbage. Combine well, cover with a lid and bring to a gentle simmer. Turn the heat to medium-low and cook, covered with a lid, for 15 minutes, stirring a couple of times.
- In the meantime, pan-fry the bacon rashers in a little oil until crispy on each side and remove to a chopping board to cool. Once cool enough to handle, dice into small pieces. Chop the parsley.
- To serve, place the pre-cooked outer leaves of the cabbage around a large serving dish. Then scoop out the cooked meat and cabbage in the middle. Sprinkle over with parsley and bacon.
- Serve with a side of sour cream or yoghurt if you can handle dairy. White rice or quinoa can be served on the side.
Notes
- For best results use a mix of ground pork and beef (or veal). Use turkey or chicken for a leaner option.
- I used Savoy cabbage because it’s so pretty but regular white cabbage, or even Chinese napa cabbage can be used. You could even add some purple cabbage for extra colour. Or kale. Or make it with little Brussels sprouts instead. Gosh, I tend to get excited about cabbage sometimes.
- Vegetarian twist: Substitute meats with lentils or a plant-based alternative.
- A dollop of sour cream or unsweetened full-fat yogurt adds creaminess.
- Fresh herbs like dill or cilantro can brighten the flavors.
- Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; portion into freezer-safe containers and freeze for up to 2 months.
- Make-ahead: Prepare the entire dish ahead of time and refrigerate for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through.
- Can I cook unstuffed cabbage rolls in a slow cooker? Yes, after browning the meats and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the cabbage is tender.
- Is this recipe gluten-free?Yes, as long as you use tamari or coconut aminos instead of soy sauce, this recipe is gluten-free.
I’m Polish and I love gołąbki ☺ will definitely give yours a go!
This looks delicious! We are heading towards winter here in Australia, and I was standing in the greengrocer the other day looking at the cabbages, and wondering how I would cook one. I went for the brussel sprouts instead. But next week I will get the cabbage and try this out!
Let me know how it goes. I reckon brussels sprouts would work as well, just halve them.
This looks so good! What a budget friendly and nourishing meal! My girls would eat this all up!