Stuffed cabbage is one of those dinner dishes that's steeped in tradition, rich in flavor and, let’s be honest, super time-consuming. You have to steam the cabbage leaves, make the filling, stuff and roll up the leaves and then cook the dish. Whew! It's delicious, but it's also a labor of love.Luckily for us, cookbook author and food creator Diane Morrisey has a brilliant, streamlined solution for faster cabbage rolls with way less fuss.In a recent Instagram post, Morrisey said she grew up with a mom who was known for her stuffed cabbage, though she admitted she wasn’t a fan of cabbage as a child. She’d pick out the savory filling and leave the leaves behind. (I can totally relate to that.)Years later, she wanted all the flavors of her mom’s recipe without all the wrapping and rolling, so she created a cozy, one-pot deconstructed stuffed cabbage dish that's hearty, flavorful and perfect for weeknights. Her recipe has been called “brilliant” by her Instagram followers who said they saved the recipe "so fast." Here's what you need to know to make it in your kitchen.
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In Morrisey's version of this recipe (you might see other takes on this dish called "unstuffed cabbage"), all the ingredients for stuffed cabbage are cooked in one big pot instead of being stuffed and rolled into individual cabbage leaves. You have juicy meat, tender vegetables, tangy tomato sauce and aromatic herbs, with no rolling required.Related: The French Way to Make Cabbage 10x Better
How to Make Deconstructed Stuffed Cabbage
Morrisey begins by browning a combination of ground beef and ground sausage in a large pot, breaking it into crumbles as it cooks. This mix of meats gives the dish a deep, savory base and a little extra richness compared to the all-beef version most people know.
Once the meat is browned, she adds chopped onion, celery, garlic and, of course, cabbage, which she cuts into bite-sized pieces. A quick sauté softens the vegetables and starts building flavor.
The sauce is where things get really interesting. Instead of just tomatoes, Diane layers flavor by adding diced tomatoes, tomato sauce or purée and beef broth.
Pepperoncini peppers bring a gentle tang to the entire dish. A splash of balsamic vinegar and a dash of Worcestershire sauce deepen the savory notes, while smoked paprika, Italian seasoning, chili flakes, salt and pepper give it cozy warmth.
Once all the ingredients (except fresh herbs) are stirred in, the pot is partially covered and left to simmer for about 30 minutes. This gentle cooking time allows the cabbage to soften and the flavors to meld without losing the distinct textures of the vegetables and meat.
When the simmering is done, chopped fresh herbs (like basil and dill) are stirred in for a final pop of freshness.
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How to Serve Deconstructed Stuffed Cabbage
Diane serves her deconstructed stuffed cabbage over a bed of fluffy rice, a nod to the rice that most people put in the filling. The rice soaks up the savory tomato broth, which is infused with rich flavor. If you want to mix things up, you can serve the dish with quinoa or farro, mashed potatoes or some crusty bread.
And just like the original stuffed cabbage, this dish freezes well, making it perfect for batch cooking and meal prep.
Whether you’re a longtime fan of stuffed cabbage or someone who always picked out the filling, this streamlined recipe delivers all the nostalgia with a lot less work. It’s a weeknight-friendly way to honor tradition while keeping things easy, and it just might turn cabbage night into something your whole family looks forward to.
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