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Cabbage Rolls Recipe

Cabbage Rolls Recipe photo by Taste of Home

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This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. —Dolly Mullen of Langley, Washington

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Cabbage Rolls Recipe

Prep: 35 min. Bake: 35 min.

Yield: 4 Servings

35 35 70

Ingredients

1 medium head cabbage
3/4 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1/3 cup instant brown rice
1 can (15 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/2 cup shredded part-skim mozzarella cheese

Directions

Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside.
In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes.
Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling.
In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11-in. x 7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 4 servings.

Nutritional Analysis: 2 cabbage rolls equals 281 calories, 9 g fat (4 g saturated fat), 50 mg cholesterol, 897 mg sodium, 24 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 starch.

Originally published as Cabbage Rolls in Light & Tasty February/March 2005, p31

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Cabbage Rolls

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Reviewed on Mar. 27, 2012 by annaf27

My husband & I both enjoyed this recipe. It wasn't too labor intensive and the flavor was really good. Just as a tip - I found that it took about 15 minutes of boiling the cabbage for it to fall off the head.

Reviewed on Jan. 04, 2011 by aubsmc

A bit time consuming, but worth it! My family loves this recipe and I make it often.

Reviewed on Nov. 14, 2009 by t-macka

This is a keeper.

Reviewed on Jan. 07, 2009 by JSTOFFEL