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Cabbage Wraps

 Cabbage Wraps
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
4 ServingsPrep: 35 min. Bake: 35 min.

Ingredients

  • 1 medium head cabbage
  • 3/4 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup water
  • 1/3 cup Minute® 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.

2 of 2

Cabbage Wraps (continued)

Directions (continued)

  • 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 Facts: 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.