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Frozen cabbage rolls in a frying pan

Frozen Cabbage Rolls in a Skillet

Easy, fast, tasty, and simple — perfect for any day! You can have these skillet cabbage rolls on the table in half an hour, straight from frozen. It's a really tasty family dish for anyone who's always short on cooking time. A little effort and dinner is done!

Julia M.

Recipe author

Composition / ingredients

Servings:

Frozen cabbage rolls

800

Onion

Carrots

Sour cream

100

Tomato paste

Water

300

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 33 % 6 g

Carbohydrates 39 % 7 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you cook frozen cabbage rolls in a skillet? Gather the ingredients. There's no need to thaw the cabbage rolls first. You can make your own and keep them in the freezer until you're ready to cook, or buy them ready-made. Ours are always in stock at the store, so I'll be using store-bought.
Step 2:

Peel the onion and carrot, rinse off any grit, and cut them up. Finely chop the onion and grate the carrot on the coarse side of a box grater.
Step 3:

Pour a little vegetable oil into a deep skillet and sauté the chopped vegetables for 2–3 minutes.
Step 4:

Add the sour cream and a little tomato paste to the vegetables. You can leave the tomato paste out entirely if you like — without it the flavor is creamier. But I prefer to add a little.
Step 5:

Pour in the water and stir. Season with salt and spices to taste — just ground pepper is plenty.
Step 6:

Add the frozen cabbage rolls to the skillet and cover with a lid. Bring to a boil, then lower the heat and simmer the rolls for 25–30 minutes, flipping them a couple of times as they cook.
Step 7:

Your skillet cabbage rolls are ready! Plate them up and serve as a dish on their own. Enjoy!

Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, see our guide.
To keep your eyes from stinging while you cut onions, rinse the onion and your knife in cold water. Your cutting board won't hold on to the oniony smell if you rub it with a piece of lemon before you start.
Since everyone's taste for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're trying a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).