Stuffed Cabbage Rolls Recipe


MethodMain Ingredient


 Cabbage leaves8 Medium
 90% lean ground beef/Lean ground lamb12 Ounce
 Chopped onion1⁄3 Cup (5.33 tbs)
 Garlic1 Clove (5 gm), minced
 Water1 1⁄4 Cup (20 tbs)
 Canned tomatoes7 1⁄2 Ounce, cut up
 Long grain rice1⁄2 Cup (8 tbs)
 Worcestershire sauce1 Tablespoon
 Dried basil/Oregano1 Teaspoon, crushed
 Pepper1⁄4 Teaspoon
 Canned lower sodium tomato sauce15 Ounce (1 Can)
 Sugar1 Teaspoon
 Dried basil1⁄2 Teaspoon, crushed
 Salt1⁄8 Teaspoon
 Grated parmesan cheese1 Tablespoon, grated

Nutrition Facts

Serving size: Complete recipe

Calories 2115 Calories from Fat 84

% Daily Value*

Total Fat 10 g15.1%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 13.2 mg

Sodium 3691.4 mg153.8%

Total Carbohydrates 412 g137.4%

Dietary Fiber 140.4 g561.7%

Sugars 157.7 g

Protein 150 g299.4%

Vitamin A 123.8% Vitamin C 2492.8%

Calcium 204.3% Iron 147.7%

*Based on a 2000 Calorie diet


Cut out the center veins from the cabbage leaves, keeping each leaf in 1 piece.
Immerse leaves, 4 at a time, into boiling water about 3 minutes or till leaves are limp.
Drain well on paper towels.
In a large skillet cook meat, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Stir in the water, undrained tomatoes, uncooked rice, Worcestershire sauce, 1 teaspoon basil or oregano, and the pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes or till the rice is tender.
Place about 1/3 cup of the meat mixture on each cabbage leaf; fold in sides.
Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.
In a small mixing bowl stir together the tomato sauce, sugar, 1/2 teaspoon basil and the salt.
Pour half of the tomato mixture into an 8x8x2-inch baking dish.
Add cabbage rolls.
Spoon remaining tomato mixture atop rolls.
Bake, covered, in a 350° oven for 25 to 30 minutes or till heated through.
Sprinkle with Parmesan cheese.