A Budget-Friendly Dinner With Ground Pork and Rice

Simple, satisfying ingredients that come together into a complete meal without breaking the bank.

Ground pork, rice, cabbage, and beans are the kind of pantry staples that work magic when you need dinner on a modest budget. There's something honest about these four ingredients—they're affordable, versatile, and genuinely delicious when treated with care. Together, they build a meal that feels whole and nourishing, the kind of thing you'd actually want to eat again tomorrow.

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Stuffed Cabbage Rolls with Pork and Beans

Total Time: 45 minutes • Serves: 4

Tender cabbage leaves wrapped around a savory filling of ground pork, rice, and beans, simmered in a tomato-based sauce. A comforting, one-pan meal that's both hearty and satisfying.

Ingredients

1 head of cabbage
1 lb ground pork
1 cup cooked rice
1 can (15 oz) beans, drained and rinsed
1 can (15 oz) tomato sauce
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup beef or vegetable broth

Instructions

Bring a large pot of salted water to boil. Core the cabbage and carefully separate 12-16 leaves. Blanch leaves for 2-3 minutes until softened, then set aside on a paper towel.
Heat olive oil in a large skillet over medium-high heat. Sauté diced onion for 3 minutes, then add garlic and ground pork. Cook until pork is browned, breaking it up as it cooks, about 5-7 minutes. Drain excess fat if needed.
Stir in cooked rice, beans, cumin, paprika, salt, and pepper. Cook for 2 minutes until combined and fragrant.
Place about 3 tablespoons of filling on each cabbage leaf, roll tightly tucking in the sides, and place seam-side down in a baking dish or large pot.
Mix tomato sauce with broth and pour over the cabbage rolls. Cover and simmer on stovetop over medium-low heat for 25-30 minutes, or bake covered at 350°F for 30 minutes.
Serve hot, spooning sauce over each roll.

Quick Variations

Lighter Option

Increase the cabbage and beans, reduce the pork slightly, and serve over cauliflower rice or a smaller portion of white rice for a vegetable-forward bowl.

Hearty Option

Brown the pork until deeply caramelized, add more beans, and stir in tomato paste and broth to create a saucier, more substantial dish that's perfect for cooler evenings.

Vegetarian or Flexible Option

Swap the ground pork for crumbled tofu, extra beans, or lentils. The rice and cabbage remain the backbone while beans provide plant-based protein and heartiness.

Simple Substitutions

Protein Substitutes

Ground turkey or chicken
Ground beef
Crumbled tofu
Additional beans or lentils
Diced ham or bacon

Carb Substitutes

Farro or barley
Quinoa
Millet
Egg noodles
Cauliflower rice

Flavor Boosters

Soy sauce or tamari
Fish sauce
Garlic and ginger
Chili flakes or sriracha
Coconut milk

Common Questions

Can I make this ahead?

Yes, this dish stores beautifully in the refrigerator for 3–4 days and reheats well. You can also prep the ingredients ahead and cook them fresh when ready.

What type of beans work best?

Black beans, kidney beans, cannellini beans, and pinto beans all work wonderfully. Canned beans are convenient and affordable; just drain and rinse them first.

How do I keep the rice from getting mushy?

Cook the rice separately or use the absorption method, keeping the liquid ratio at about 2:1 (liquid to rice). Stir in the cooked rice at the end to prevent overdone grains.