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Craving cabbage rolls but don’t want the fuss of rolling? This beefy Cabbage Bowl is a quick and easy deconstructed version you can make all in one pot on the stovetop! Enjoy all the same delicious, comforting flavors, packed with protein and vegetables for a well-rounded meal.
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This wholesome beef Cabbage Bowl checks all the boxes for an easy lunch or dinner that’s both nutritious and visually appealing. This deconstructed cabbage roll in a bowl are simple yet tasty, offering a healthy alternative to carb-heavy beef plates—there's no debate about it!
With just a few ingredients like ground beef, carrots, cabbage, onions, coconut aminos, Sriracha, coconut sugar, aromatics and seasonings, you can have a well-prepped meal ready in just 30 minutes.
Need more beefy meal ideas? Try these Ground Beef Lettuce Wraps, Beef Stroganoff, or Healthy Meatloaf next!
Why You'll Love This Recipe
- Quick and Easy: Ready in 30 minutes or less, this cabbage roll bowl comes together in a single skillet with simple, whole ingredients.
- Customizable: This recipe works with any combination of meats, veggies, or grains you prefer. Add cauliflower rice, toss in extra veggies, or top it with your favorite sauce—it’s totally up to you!
- Nourishing and Satisfying: This low-calorie, gluten-free, low-carb meal is both comforting and filling, making it a optimal choice for busy weeknights or meal prep.
Unstuffed Cabbage Skillet Ingredients
- Ground Beef: A lean cut that provides protein, flavor, and satisfying texture while being a healthier choice compared to higher-fat meats (I use ButcherBox). You can also substitute with any ground meat or protein like shrimp, cod, salmon, tempeh, or tofu.
- Green Cabbage: The filling and nutritious base for this cabbage bowl recipe, adding fiber and a refreshing crunch. The pre-shredded is easiest!
- Other Veggies: The carrots and green onions contribute flavor, moisture, and color, adding a pleasant texture to the bowl.
- Avocado Oil: A neutral oil with a high smoke point that helps keep the beef juicy and vegetables tender without overpowering the other ingredients. If using olive oil, be sure to cook on medium heat to avoid burning.
- Aromatics: Fresh garlic and ginger provide vibrant, slightly spicy notes that add depth to the dish. If you don’t have fresh, use 1/2 teaspoon each of garlic and ginger powder.
- Coconut Aminos: A gluten-free, slightly sweet, and savory alternative to soy sauce with a milder taste. You can use tamari, soy sauce, or gluten-free soy sauce if you prefer. Low-sodium options are recommended!
- Coconut Sugar: Adds a touch of sweetness and caramel-like consistency, balancing the savory elements in this cabbage roll in a bowl recipe.
- Sriracha: Adds a spicy kick and a popular choice at that! You can also substitute with peri-peri sauce, sweet chili sauce, hot sauce, or sambal oelek.
Variations
- Double the Veggies: Add extra veggies like red pepper, bok choy, or mushrooms for more nutrition. Just chop and toss them in with the cabbage, onion, and carrots for a colorful, unstuffed cabbage roll.
- Get Nutty: Top your dish with toasted nuts and seeds like cashews, pistachios, sliced almonds, or sesame seeds for a satisfying crunch.
- Add a Carb: Serve the cabbage bowl over a bed of brown or white rice, quinoa, or cauliflower rice (low-carb alternative) for a heartier meal.
How To Make a Cabbage Bowl
Ready to dive in and make this deconstructed stuffed cabbage bowl? Grab a large skillet, cutting board, and a small mixing bowl. Gather your ingredients, preheat your skillet to medium heat, shred your veggies (see the tips for shredding cabbage), and follow these 4 easy steps below.
Step 1: Make the Sauce. While the beef is cooking, mix together the coconuts aminos, avocado oil, Sriracha and coconut sugar in a small bowl. Set the sauce aside.
Step 2: Brown the Meat. Cook the beef, garlic, ginger, salt and pepper in the avocado oil over medium heat until browned, about 5 minutes.
Step 3: Finish the Stir-Fry. Stir in the cabbage and carrots, and cook until the cabbage is slightly wilted. Then, pour in the sauce and green onions.
Step 4: Garnish and Serve. Remove the pan from the heat, give everything another toss, sprinkle or drizzle with your favorite toppings, grab a fork and dig in!
Serving Suggestions
Before you dig into the pan directly for a bite of these deconstructed cabbage rolls (I know it's tempting!), take a moment to consider the best ways to enjoy this meal. Whether you're serving it up to a crowd or just eating it straight from the pan, here are some tasty ideas to round out your meal:
- Top with a sprinkle of sesame seeds and a drizzle of sriracha for a fun, festive weeknight meal.
- Spoon it over a bed of cauliflower rice, healthy fried rice, or make Asian-inspired wraps with cauliflower tortillas for a more interactive meal!
- Finish off with a simple, hand-held dessert like Greek yogurt brownies, strawberry cheesecake bars, or carrot cake.
Unstuffed Cabbage Rolls Expert Tips
- Meat Quality: For the best flavor and nutrition, use high-quality meat like grass-fed, grass-finished beef. I recommend ButcherBox for affordable, high-quality meat.
- Shredding the Cabbage: If using a whole cabbage, slice it in half, remove the core, and finely shred one half.
- Stir Often, Don't Rush: Let the beef brown well in the pan and stir often to avoid burning. This step adds depth to the flavor, so don’t rush it!
- Storing and Reheating: This unstuffed cabbage rolls recipe lasts up to 4 days in an airtight container in the fridge. I don't recommend freezing it, as cabbage can get soggy. Reheat on the stovetop or in the microwave.
- Make Ahead: This dish is perfect for meal prep. Make a large batch to portion out and enjoy throughout the week, or store for your next family meal.
More Healthy Asian-Inspired Meal Recipes
If you tried this beef cabbage roll recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Easy Skillet Cabbage Bowl
Ingredients
- 1 lb Lean Ground Beef
- ½ head Green Cabbage shredded
- ½ tablespoon Avocado Oil
- 2 Carrots shredded
- 4 Green Onions diced
- 2 tablespoons Garlic minced
- 1 tablespoon Ginger minced
For the Sauce
- 2 tablespoons Coconut Aminos
- 1 tablespoon Sriracha
- ½ teaspoon Coconut Sugar
Instructions
- Prepare the stir fry sauce first. In a small bowl stir together the coconut aminos, avocado oil, sriracha, and coconut sugar. Set the sauce aside.
- Shred the vegetables so they are ready to go when you need them. If using a whole cabbage, slice one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage.
- Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
- Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve!
Notes
- If starting with a whole cabbage, cut it in half, remove the core, and finely slice one half into thin shreds.
- Take your time browning the beef properly—stir frequently to prevent burning. A good sear enhances the flavor, so don’t rush this step!
- Keep leftovers in an airtight container in the fridge for up to 4 days. Freezing isn’t ideal since cabbage tends to get soggy. To reheat, use the stovetop or microwave until warmed through.
Nutrition
love this recipe !! reminds me of pad thai ! tried with ground turkey the first time , second time made with ground turkey breast. also added in a tbsp of honey and a tbsp of rice vinegar
In the 'Instructions' it says mix soy sauce, avocado oil, sriracha and brown sugar. I do not see Soy Sauce and Brown Sugar listed as an ingredient. How much of each goes in the sauce?
The soy sauce is the coconut aminos and the coconut sugar is the brown sugar both already listed under the sauce ingredients. I updated the instructions to be clear.
How much is 1 serving? a cup ?
1/4th of the recipe equals a serving. I usually eyeball 1/4th of the skillet. You can weigh the entire meal on a food scale in grams and divide by 4 if you want the exact amount in grams. Then you weigh one serving in grams for yourself. Using measuring cups is never accurate.
Hi Megan! We had this for dinner tonight and it was really good! I stuck to the recipe exactly, though I did add the oil to the sauce although it was in the ingredients list and not the sauce ingredients. Not sure if that's what you meant to do, but I did and it was great. I will make it again!
It does not say how much sesame oil
It should be avocado oil. Thanks for the catch - it's been updated.