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One Pot Unstuffed Cabbage is a simplified version of the well known traditional Middle Eastern dish known as Malfoof or Malfouf stuffed with meat and rice. Prepped in half the time if not less than the traditional way of rolling cabbages, this simplified version eliminates the rolling and stuffing all in all!

This tangy, garlicky and perfectly seasoned casserole is simmered in it’s juices to make every bite absolutely mouthwatering!


This dish is one I grew an affinity to when I was still living home with my mom. Everything about this dish screams homemade meal with love. I put my own spin on this classic favorite by spicing up the flavors. You can always do the same after trying this recipe by swapping ingredients or mixing things up to your liking. I guarantee though, that you and your family will love this dish.

Some call this dish inside-out cabbage or lazy cabbage stew. Whatever you want to call it, by all means, call it. But the fact of the matter is that it’s easy and quick and oh-so yummy!


What makes this dish unique?

Let’s start with the less obvious reasons why this should be on your menu. First, it’s a money saving dish because its ingredients are generally inexpensive, usually laying around your pantry and fridge. This recipe makes a large pot that can feed a small family for up to almost 3 days!

Next, it’s a quick meal that saves us mommas lots of time and anyone else looking to cook up a hearty meal in a short amount of time. The recipe calls for the cabbage to precooked but if you opt to cook on low heat or in a crockpot/instant pot, you can skip that step as the cabbage will easily cook with the other ingredients. In an instant pot this meal would need a mere 8-10 minutes of cooking time. On the stove top, it would need 20 minutes if your cabbage is precooked, about 40 minutes if you haven’t preboiled the cabbage.

Furthermore, you can simply cook it all in one. Everything goes into one pot and cooks perfectly together. You can also cook it in a skillet, or bake it in the oven similar to a casserole. It’s also a kid-favorite because it’s satisfying and easy to scoop up all the yummy ingredients into one bite.

Variations of One Pot Unstuffed Cabbage

Though the dish I traditionally make is inspired by my mom’s recipe but tweaked as my own, it is Mediterranean in its roots known as Malfoof or Malfouf which means stuffed. This dish is rooted in other regions as well. Unstuffed cabbage is also popularly known as a traditional European dish with specific roots in Poland. Cooked with ground beef or lamb meat, it is served with Perogies to make it a complete meal. It has also been known as a traditional dish in Hungary as well with a more soupy texture with heavier tomato sauce.


What are some other cabbage dishes?

You can make cabbage soup, a cabbage casserole, original layered stuffed cabbage rolls, sautéed cabbage, stir-fried cabbage, and many others.

What are some different types of cabbage?

There’s the most famously known green cabbage, red cabbage, and lesser known savoy cabbage, pointed white cabbage, and hundreds more differing in leaf texture and shape.

What other ways can I make cabbage?

You can stuff cabbage which is popularly knowns as malfoof in the Middle East. They are rolled then simmered, then placed on the stove top or as I do it in the pressure cooker for 18 minutes.


Vegetarian Stuffed Cabbage or Unstuffed Cabbage version

The One Pot Unstuffed Cabbage dish is originally made with ground beef or a ground turkey substitute. But it can easily be made to accommodate vegan or vegetarian palates. All you need to do is replace the meat with a plant-based protein. So, you can use chickpeas or canned beans of your choice. Just be sure to ration in accordance to the amount you plan to make and take up your flavors a notch or two!

Some great side dishes

  • cooked green beans
  • steamed veggies
  • raw veggies like cucumbers, peppers, or green onions
  • biscuits or corn bread
  • a refreshing salad

Tips to make the BEST Cabbage recipe:

  • Did you know you can freeze the whole head of cabbage over night to avoid boiling. The next day out the cabbage to thaw and watch the leaves peal off.
  • You can add dried herbs like mint or different spices like cinnamon or nutmeg for added flavor
  • You can use savoy cabbage (milder flavor) instead of green cabbage
  • This dish an be refrigerated up to 3 days and frozen up to 3 months
  • for freezing: you can store in a disposable aluminum tray or a greased casserole and cover tightly before freezing. Defrost overnight in the fridge and bake in the oven for better texture and taste
  • Always cool completely before storing in fridge or freezer
  • You can add diced tomatoes, fresh or canned
  • This dish can be used to meal-prep for busier days
  • You can half the recipe to make less

Ingredients you need to make unstuffed cabbage

Rice Stuffing

  • cabbage
  • ground meat 
  • short grain rice
  • onions cubed
  • minced garlic cloves 
  • seven spices
  • sumac
  • salt
  • olive oil
  • juice of lemons or citric acid
  • black pepper

Juice

  • warm water
  • bouillon cubes
  • seven spices
  • garlic powder
  • salt

How to make unstuffed cabbage

  1. In a bowl, mix the juice ingredients, set aside.
  2. Boil 2 heads of cabbage until they get soft (about 30-40minutes). Once done, strain, then cut around the root of the cabbage.  Cut cabbage in half then cut in slices to chop into cubes.
  3. In a bowl (you may need to split into 2 bowls since it is a big mixture).  Mix the rice, ground meat, cubed onions,  seven spices, sumac, minced garlic, salt, black pepper, oil and lemon.  Then add the cubed cabbage and mix well. 
  4. Add the stuffing into a big pot and pour the juice mixture, mix over high heat. Once water boils cover and simmer for 40-45minutes.

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One Pot Unstuffed Cabbage (Malfoof)

By: Lama
A hearty yet savory dish that is simple to make and everyone will love.
Servings: 0

Ingredients 

Rice Stuffing

  • 2 big heads of cabbage
  • 2 pounds meat, ground
  • 2 cups short grain rice
  • 2 onions, cubed
  • 10-15 garlic cloves, minced
  • 2 tablespoons seven spices
  • 2 tablespoons sumac
  • 1 tablespoon salt, or to taste
  • ½ cup olive oil
  • 3 juice of lemons, or ½ tablespoon citric acid
  • 2 teaspoons black pepper

Juice

  • 6 cups warm water
  • 3 bouillon cubes
  • 1 tablespoon seven spices
  • 1 tablespoon garlic powder
  • 1 tablespoon salt

Instructions 

  • In a bowl, mix the juice ingredients, set aside.
  • Boil 2 heads of cabbage until they get soft (about 30-40minutes). Once done, strain, then cut around the root of the cabbage.  Cut cabbage in half then cut in slices to chop into cubes.
  • In a bowl (you may need to split into 2 bowls since it is a big mixture).  Mix the rice, ground meat, cubed onions,  seven spices, sumac, minced garlic, salt, black pepper, oil and lemon.  Then add the cubed cabbage and mix well. 
  • Add the stuffing into a big pot and pour the juice mixture, mix over high heat. Once water boils cover and simmer for 40-45minutes.
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About Lama

I'm Lama, welcome to my blog where you will find simple and diverse recipes your entire family will enjoy. I am honored to connect with you through the recipes I prepare!

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