Meatball Cabbage Rolls Recipe
Meatball Cabbage Rolls Recipe photo by Taste of Home

Meatball Cabbage Rolls Recipe

Publisher Photo
My mother would often have these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for week-end visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I've tried.—Betty Buckmaster, Muskogee, Oklahoma
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 4-6 servings

Ingredients

  • 1 large head cabbage
  • 2 cans (one 15 ounces and one 8 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • 1/3 cup uncooked long grain rice
  • 2 tablespoons chili powder
  • Salt and garlic powder to taste
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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Nutritional Facts

1 serving (1 each) equals 277 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 599 mg sodium, 27 g carbohydrate, 7 g fiber, 21 g protein.

Directions

  1. In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 14-16 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.
  2. In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder. Crumble beef over mixture; mix well. Shape into 2-in. balls. Place one meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks.
  3. Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks Yield: 4-6 servings.
Originally published as Meatball Cabbage Rolls in Taste of Home Ground Beef Cookbook 1999, p68

Nutritional Facts

1 serving (1 each) equals 277 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 599 mg sodium, 27 g carbohydrate, 7 g fiber, 21 g protein.

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Reviewed Jan. 11, 2013

"The recipe says to use 14-16 leaves of cabbage for 4-6 servings but the Nutritional Facts indicate that one serving is "1 each". Do the Nutritional Facts need to be corrected?"

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