Parmesan Stuffed Cabbage Rolls Recipe



Preparation Time30 MinCooking Time1 Hr 15 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings10
MethodMain Ingredient
Interest Group


 Cabbage leaves10 Large
 Ground beef1 1⁄4 Pound
 Minced onion1 Cup (16 tbs)
 Uncooked regular rice1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon, melted
 Salt2 Teaspoon
 Pepper1⁄2 Teaspoon
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Canned whole tomatoes28 Ounce, undrained (1 Can)

Nutrition Facts

Serving size

Calories 589 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 73.1 mg

Sodium 800.3 mg33.3%

Total Carbohydrates 82 g27.3%

Dietary Fiber 24.2 g96.9%

Sugars 28.9 g

Protein 26 g52.4%

Vitamin A 31.3% Vitamin C 561.2%

Calcium 46.4% Iron 34%

*Based on a 2000 Calorie diet


1. In a saucepan, cook cabbage leaves in boiling salted water for 5 to 8 minutes or until just tender; remove and drain leaves.
2. In a mixing bowl, combine ground beef, egg, onion, rice, butter, salt, and pepper; mix well.
3. On a flat surface, keep equal portions of meat mixture in center of each cabbage leaf; fold ends over, and roll up.
4. In a large greased skillet, keep cabbage rolls, seam side down.
5. Scatter cheese over cabbage rolls.
6. Into a bowl, drain tomatoes, reserving 1 cup juice.
7. In a skillet, arrange tomatoes on top of cabbage rolls.
8. Pour reserved tomato juice over cabbage rolls.
9. Let the mixture come to a boil; cover, lower heat, and simmer 1 hour.

10. Serve hot. This dish yields 10 servings.