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Inside-Out Stuffed Cabbage

Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors —and it’s table ready in just 30 minutes. —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 2 cups cubed peeled butternut squash (about 12 ounces)
  • 1 medium green pepper, chopped
  • 1 envelope Lipton beefy onion soup mix
  • 1 tablespoon brown sugar
  • 1 can (11-1/2 ounces) Spicy Hot V8 juice
  • 1 cup water
  • 6 cups chopped cabbage (about 1 small head)
  • 1/2 cup uncooked instant brown rice

Directions

  • In a Dutch oven, cook and crumble beef with squash and pepper over medium-high heat until no longer pink; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally.
  • Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.

Test Kitchen Tips
  • Cut down prep time by using frozen already cubed butternut squash.
  • If you like cabbage rolls a little on the sour side, add a tablespoon or two of white or cider vinegar at the end of the cook time.
  • Nutrition Facts
    1-1/2 cups: 382 calories, 15g fat (5g saturated fat), 70mg cholesterol, 841mg sodium, 40g carbohydrate (13g sugars, 7g fiber), 25g protein.

    Reviews

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    Average Rating:
    • knollbrookcook
      Feb 7, 2020

      This was good. I used frozen butternut squash which was not the best idea. It seemed to disappear while I was trying to get the cabbage cooked. I should have cut the cabbage in smaller pieces. I chopped it like broad noodles and it took longer to cook. Definitely needed to chop it finer… more like medium noodles. I will make it again with my changes.

    • Jan
      Sep 18, 2019

      No comment left

    • SpinningJenny
      Jan 12, 2019

      This was delicious! My son won’t even taste squash of any kind. My butternut squash had a soft spot and I needed to cook it right away. I cut it up in small pieces that would melt in the pot. I didn’t have any juice so I used a can of diced tomatoes, omitted the sugar (we’re diabetic), used packaged cole slaw mix, and used one cup of rice. Not so many changes that it affected the flavors, though. I’m going to need to add more water or juice since I added more rice. We loved it and my son never suspected it had squash in it!! This is a keeper!

    • redrobindavis
      Oct 24, 2014

      It was delicious and very easy to make

    • tsg516
      Mar 19, 2014

      This was really good and fairly easy to make :)

    • HLMoore
      Nov 19, 2013

      We love this recipe. Simple and we nearly always have all the ingredients readily on hand.

    • TiggerOh
      Oct 17, 2013

      I didn't add the green peppers...even my kids loved this recipe. My 12 year old has recently asked when I am going to make it again!

    • Tmama71
      Jul 9, 2013

      This was a great recipe! I have been trying to find things I can make that don't have gluten. I modified the recipe by using beef broth instead of the water and soup mix and I used more uncooked rice.

    • teenalong
      Jul 1, 2013

      No comment left

    • Snacksize
      Mar 12, 2013

      This recipe was delicious. I did keep the rice on the side just so it would keep better.