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Weight Watchers Unstuffed Cabbage: Easy Comfort Food

Weight Watchers Unstuffed Cabbage

This comforting one-pot skillet combines lean ground beef, cabbage, tomatoes, tomato sauce, and rice for an easy version of classic stuffed cabbage rolls. It makes approximately 4 to 6 servings and is ideal for a filling family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Lean ground beef
  • 1 medium Medium yellow onion, chopped
  • 1 small head Small green cabbage, cored and chopped
  • 14.5 oz can Diced tomatoes, undrained
  • 8 oz can Tomato sauce
  • 1/2 cup Uncooked long-grain white rice
  • 1/2 cup Water or low-sodium beef broth
Seasonings
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Optional Seasonings
  • 1 teaspoon Paprika
  • 1-2 cloves Garlic, minced
  • 1 tablespoon Worcestershire sauce

Method
 

Step-by-Step
  1. Heat a large Dutch oven or deep skillet over medium heat. Add the lean ground beef and chopped onion, then cook for 6 to 8 minutes, breaking up the meat as it browns. Continue until the beef is no longer pink, and drain excess fat if necessary.
  2. Add the chopped cabbage to the cooked beef and onion. Stir for 3 to 5 minutes, allowing the cabbage to begin softening while it picks up the savory flavors from the pan.
  3. Stir in the undrained diced tomatoes, tomato sauce, uncooked rice, water or low-sodium beef broth, salt, pepper, and any optional seasonings you are using. Mix thoroughly so the rice is distributed throughout the cabbage and sauce.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, stirring once or twice, until the rice is tender and the cabbage is soft.
  5. Check the consistency during the final minutes of cooking. If the mixture becomes too thick before the rice is tender, add a few tablespoons of water or broth, then taste and adjust the seasoning before serving.

Notes

For a leaner version, choose 95% lean ground beef or lean ground turkey and drain the meat well. Keep the pot covered while the rice cooks so the steam stays trapped. Refrigerate leftovers in a covered container and reheat gently with a splash of water or broth.