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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 159.2
  • Total Fat: 5.9 g
  • Cholesterol: 41.0 mg
  • Sodium: 980.4 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Stuffed Cabbage Rolls calories by ingredient
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Stuffed Cabbage Rolls

Submitted by: CRAFTYWANDA
Stuffed Cabbage Rolls

Introduction

This is a great way to use leftover brown rice; it makes a satisfying and delicious meal. This is a great way to use leftover brown rice; it makes a satisfying and delicious meal.
Number of Servings: 12

Ingredients

    Lean Ground Beef (96/4) - 1 pound
    Brown Rice, Pre-cooked with one tablespoon margarine, 2 cups
    Egg, 1 large
    Spaghetti Sauce, Hunt's Zesty & Spicy, 1- 26 ounce can
    Crisco Vegetable Oil, 1.5 TBS
    Cabbage, raw, 1/2 of a large head
    Garlic powder, 1 TBS
    Onion Powder, 1 TBS
    Salt, 1 TBS
    Black Pepper, 1 TBS
    Water, 1/4 cup

Directions

Prepare cabbage by peeling off 12 leaves, trying to keep each leaf intact. Put the leaves into a pot of boiling water until they start to soften, about 5 minutes. Use tongs to carefully remove the cabbage from the water; set cabbage aside; discard water.

In a large bowl, mix ground beef, rice, 1/2 cup of spaghetti sauce, egg and seasonings together until well-mixed.

Place one cabbage leaf on a plate; place 2 tablespoons of beef mixture into center of leaf. Roll up cabbage, burrito style. Place 2 toothpicks into each roll to keep cabbage from unrolling during cooking time. Repeat process until all cabbage leaves have been used.

In large dutch-oven pot, add oil and 1/2 cup of the spaghetti sauce. Place cabbage rolls into pot. Continue layering the rolls into the pot. Pour on the remaining spaghetti sauce. Add 1/4 cup water. Cover pot with lid and simmer over a medium low flame until done, about one hour.

This makes 12 individual servings.



Number of Servings: 12

Recipe submitted by SparkPeople user CRAFTYWANDA.






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Member Ratings For This Recipe



  • 5 of 5 people found this review helpful
    Amazing!! I left out the Crisco to save some calories and added some chopped onion and red pepper flakes. SOoooooo goooooood! - 4/28/10

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  • Incredible!
    5 of 5 people found this review helpful
    I really liked this recipe it was easy and delicious. I had alot left over due to I'm only one person and they freeze well too. - 3/19/10

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  • Incredible!
    5 of 5 people found this review helpful
    I made this last night and everyone loved it, including the kids ages 8 - 14. I didn't have a side with it and felt very satisfied with 1 1/2 rolls- in fact I double checked the calories thinking it tasted too good to have 158 calories per roll. Also loved that it's simple to prepare. - 3/5/10

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  • Very Good
    4 of 4 people found this review helpful
    I loved these. I added half an onion to the meat mixture instead of the onion powder. - 6/21/10

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  • Incredible!
    4 of 4 people found this review helpful
    Without a doubt, one of my top favorite foods I have ever eaten. It's super yummy, very satisfying, and I like that the sauce has a very subtle kick to it. I would recommend this to everyone. I'm not a cabbage fan, but I kept going back for more. - 2/28/10

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  • 3 of 3 people found this review helpful
    Recommendation: put your cabbage in the freezer overnight, take it out and as it thaws, it softens and you don't have to boil it. My mom made these for years and used that tip and they were delicious. Sure saves the finger tips! - 2/28/13

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  • Incredible!
    3 of 3 people found this review helpful
    These are great! I used quinoa instead of rice and I omitted the oil and water. I also just used regular tomato spaghetti sauce. I used my corningware covered dish and layered the rolls until they fit. Cooked on 350 for 1 hour. I had leftover stuffing so I froze it and will use it for something else - 2/9/11

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  • 2 of 2 people found this review helpful
    An interesting take on the classic. But I question the TABLESPOON of black pepper. This was much too spicy for the average eater, although I liked it. I think a teaspoon of pepper should be sufficient, especially when using the spicy sauce. - 7/9/11

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  • Very Good
    1 of 1 people found this review helpful
    Very good--I'm hoping it freezes well. I baked dish for 1.5 hours at 350. Yum! - 4/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely delicious! The spaghetti sauce used put it over the top, IMO. Thanks for sharing! - 12/3/10

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  • Very Good
    1 of 1 people found this review helpful
    I made this last night and they were very good. My hubby gobbled them up. We had three left so that was my lunch today. - 5/5/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was absolutely wonderful. My family really enjoyed it. - 3/19/10

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  • Incredible!
    1 of 1 people found this review helpful
    this was awesome!!! just like GRandma used to make! Family loved it! - 3/10/10

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  • very good - 3/24/14

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  • 0 of 1 people found this review helpful
    I used bread crumbs instead of rice, very good! I do not have a weight problem. I also used a small onion to the mixture instead of onion powder. Delicious and so easy to prepare! - 10/26/13

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  • Ate this tonight and all I can say is that it was amazing. We also added in half an onion to the meat mixture instead of using the onion powder and it worked out great! Having enough leftover to freeze is a bonus as well! - 8/3/13

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  • tried this today & really liked it.simple & quick to fix - 4/10/13

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  • what's the egg for? still don't understand, and replace the ground beef for turkey ground, taste a lot better. - 3/14/13

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  • This is a lot easier then the way I always make it. I usually boil the whole cabbage and then remove the soft leaves. Just goes to show that yu CAN teach an old dog new tricks lol - 2/27/13

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  • Easy to prepare and very tasty. - 4/6/12

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  • Kid friendly! My whole family loved these and the kids even ate the cabbage! they were also great for lunches the next few days! - 5/5/11

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  • Kids loved it!! So easy!! - 4/13/10

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  • Doubled this for a group "Eatin' Meetin'", and it was a BIG hit!!! Now I'm going to try freezing it in individual frozen dinners. - 3/26/10

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  • Very good and easy to make! - 3/10/10

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