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Closeup of unstuffed cabbage in a small dutch oven.

Unstuffed Cabbage

Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Author Marissa


  • ¼ cup olive oil
  • 1 medium yellow onion chopped
  • 4-5 garlic cloves minced
  • 2 pounds grass-fed ground beef
  • 1 cup chicken stock
  • cup tomato paste
  • 2 14.5 oz canned diced tomatoes
  • 2 teaspoon kosher salt
  • freshly ground black pepper
  • 1 small cabbage outer leaves and core removed, rinsed, and chopped


  • In a small bowl, whisk together the tomato paste and chicken stock until well blended. Set aside.
  • In a 6 quart dutch oven or pot, heat olive oil over medium-high heat.
  • Add onions and saute for five minutes, until they're soft.
  • Add garlic and saute until fragrant, about one minute.
  • Add ground beef and cook until browned, about ten minutes.
  • Add the chicken stock mixture, diced tomatoes, salt, and black pepper to taste to the pan and stir to combine.
  • Mix in the chopped cabbage. You may need to add a little at a time. Otherwise, you'll end up with a big ole mess.
  • Let come to a boil, cover, and lower the heat to a simmer. Let simmer for 30 minutes.