Unstuffed Cabbage Roll One-Pot Rice! High-Protein & Delish Weeknight Dinners

Hello food lovers!

Craving the comforting flavors of classic cabbage rolls but short on time and effort? You’ve come to the right place! Today, I’m sharing my “Unstuffed Cabbage Roll One-Pot Rice,” a recipe that gives you all the savory goodness of the original dish, deconstructed into a simple, hearty one-pot meal.

We’re elevating this dish with a unique Japanese twist: a rich and savory Miso-based sauce that perfectly complements the tomato and beef. It’s a beautiful fusion of flavors you won’t want to miss.

Best of all, this recipe is incredibly easy to make and packed with over 40g of protein, making it a perfect, well-balanced meal for any day of the week. Let’s get cooking!

Ingredients

(Serves 1-2)

For the Savory Miso Sauce:

• Miso Paste: 1.5 tbsp (27g / 1 oz)

• Sake (Japanese Rice Wine): 2 tbsp (30ml / 1 fl oz)

• Soy Sauce: 1/2 tbsp (7.5ml / 0.25 fl oz)

• Sugar: 2 tsp (8g / 0.3 oz)

• Dashi Powder: A pinch each of Bonito (Katsuo) and Kelp (Kombu) types, if available.

For the One-Pot Rice:

• Ground Beef: 130g (4.6 oz)

• Vegetable Oil: 1 tsp

• Garlic: 1 clove, minced

• Salt & Pepper: to taste

• Extra Freshly Ground Black Pepper: for a little kick

• Uncooked Japanese Short-Grain Rice: 150g (5.3 oz / approx. ¾ US cup)

• Tomato Puree: 200g (7 oz)

• Water: 50ml (approx. ¼ US cup)

• Cabbage: 120g (4.2 oz), cut into bite-sized pieces

• Fresh Parsley: for garnish, chopped

Instructions (Ready in 8 Simple Steps!)

1. Prep the Rice & Sauce: First, wash the rice in a bowl of water, gently rubbing the grains. Change the water a few times until it runs mostly clear. Drain the rice well in a sieve and set aside. In a separate small bowl, combine all the ingredients for the Miso Sauce and mix until smooth.

2. Cook the Beef: Heat the oil in a medium-sized pot over medium-high heat. Add the ground beef and minced garlic. Sauté until the beef starts to brown.

3. Season the Beef: Season with salt, pepper, and a generous amount of extra black pepper. Add 1 tbsp of the prepared Miso Sauce to the pot. Continue to cook, breaking up the meat, until it’s fully cooked and the sauce has thickened. Remove the beef from the pot and set it aside on a plate.

4. Build the Rice Base: Don’t wash the pot! Add the drained rice, tomato paste, water, and all of the remaining Miso Sauce to the same pot. Stir everything together until the rice is evenly coated.

5. Add Cabbage & Cook: Scatter the chopped cabbage over the rice mixture. Place the pot over high heat and bring it to a boil.

6. Simmer: Once it’s boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.

7. Rest and Steam: After 15 minutes, turn off the heat. Listen closely—a faint toasty or slightly scorching smell is a sign that the rice is perfectly cooked! Keep the lid on and let the rice steam for another 10 minutes. This step is key to fluffy, perfect rice.

8. Serve: Open the lid, add the cooked beef back into the pot, and garnish with fresh parsley. Fluff the rice gently with a spatula, give it all a good mix, and serve hot. Enjoy!

I hope you love this easy, flavorful, and satisfying one-pot meal. For a step-by-step visual guide, don’t forget to check out the full video on my YouTube channel! Happy cooking!