Cabbage Wraps Recipe
Cabbage Wraps Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

Ingredients

  • 1 medium head cabbage
  • 3/4 pound lean ground beef
  • 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) diced tomatoes
  • 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.
Originally published as Cabbage Rolls in Light & Tasty February/March 2005, p31

Nutritional Facts

2 each: 281 calories, 9g fat (4g saturated fat), 50mg cholesterol, 897mg sodium, 24g carbohydrate (0 sugars, 4g fiber), 24g protein.

  • 1 medium head cabbage
  • 3/4 pound lean ground beef
  • 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) diced tomatoes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Cabbage Rolls in Light & Tasty February/March 2005, p31

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annaf27 User ID: 5217952 128659
Reviewed Mar. 27, 2012

"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."

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aubsmc User ID: 4410313 149659
Reviewed Jan. 4, 2011

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

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t-macka User ID: 1174815 61210
Reviewed Nov. 14, 2009

"This is a keeper."

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