Lazy Cabbage Rolls

All the cozy, nostalgic flavour of traditional cabbage rolls — none of the “why am I boiling a whole head of cabbage?” energy. This one-pot wonder delivers everything you love about the classic dish in half the time and effort. Hearty, comforting, and ridiculously easy to make — just toss it all in one pot and dinner basically makes itself. Which is perfect because no one else is offering to make you dinner, are they?

What Goes In It

• 1-2 tbsp olive oil

• 1 lb extra-lean ground beef

• 1 yellow onion, diced

• 3 cloves garlic, minced

• ½ head of green cabbage (3-4 cups), chopped into bite-sized pieces

• 1 398ml can tomato sauce

• 3/4 cup uncooked rice ( white, brown, basmati)

• 2 1/2 cups beef broth

• 1 tsp dried thyme

• 1 tsp paprika

• 1 tsp oregano

• 1 tbsp salt

• Salt and pepper to taste

How You Make It

1. Heat olive oil in a large pot over medium heat. Add your ground beef and onion. Sauté until the beef is browned and the onion is soft and starting to smell like you know what you’re doing. Add garlic and cook for another minute.

2. Toss in the chopped cabbage sprinkle the salt over top to release some of the moisture. Cook the cabbage for about 5 minutes, stirring constantly until it softens.

3. Add tomato sauce, rice, broth, and all your herbs and spices. Give it a stir. It’s going to look like way too much cabbage, but relax —it will shrink down as it cooks.

4. Once you’ve stirred everything together, reduce to low, cover, and simmer for about 25–30 minutes or until your rice is soft. Stir occasionally so the rice doesn’t glue itself to the bottom of the pot. If it starts to look too thick, add a bit more broth or water.

5. Check that the rice and cabbage are tender. Add more salt and pepper if needed.

6. Spoon into bowls and enjoy.