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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 437.9
  • Total Fat: 21.5 g
  • Cholesterol: 110.5 mg
  • Sodium: 793.1 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 23.9 g

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

Submitted by: AZIAS_MOMMY

Introduction

My mother used to make these cabbage rolls when I was a little girl. For a better-for-you version substitute parboiled brown rice for the white rice and extra-lean ground beef. My mother used to make these cabbage rolls when I was a little girl. For a better-for-you version substitute parboiled brown rice for the white rice and extra-lean ground beef.
Number of Servings: 5

Ingredients

    - 1 whole cabbage
    - 1 lb lean ground beef
    - 1/2 a medium onion, chopped
    - 1 egg
    - 1 cup uncooked brown rice
    - 2 cans tomato soup

Directions

1) Cut the core out of the bottom of a cabbage and submerge in a pot of water
2) Boil in water until all leaves can be removed one at a time (this time will depend on the cabbage)
3)Remove from water and set aside to cool
4) Preheat oven to 350 degrees
5) In a large bowl mix ground beef, onion, egg, and rice.
6) Remove leaves of cabbage and put a handful of filling in each.
7) Roll up and place neatly in a roasting pan
8) Pour tomato soup over cabbage rolls
9) Bake uncovered for 1 hour

Serves 4-6 (makes a whole medium roasting pan of rolls)

If cabbage is still too tough after an hour it means you didn't boil it long enough. Bake covered for 10 minute increments until cabbage has softened.

Number of Servings: 5

Recipe submitted by SparkPeople user AZIAS_MOMMY.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I loooooved it!!! But I used white rice instead and used crushed tomatos inside instead of the paste to get a more authentic taste. I also Fried tomatoes in olive oil spray and layed them in the boil. MMM MMM MMM! Great! Topped it off with a dallop of sour cream; Priceless!1 - 2/27/09

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  • Very Good
    1 of 1 people found this review helpful
    I changed this recipe up a little bit. I used cooked white rice inside and added some celery to the mix too. For the sauce I used tomato sauce, worecestershire sauce, some bornw sugar, and a little bit of lemon juce. I also did mine in the slow cooker, all day on low. They They came out great! - 4/9/08

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  • Great Comfort Food!!! - 1/26/14

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  • I used a cabbage that had been fully frozen. I took it out of the freezer and let it totallly thaw out. This way it does not need to be cooked. It is ready to use. The leaves are very pliable. - 4/10/10

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  • I add a little bit of sugar and a few dashes of hot sauce along with a couple of dashes of worcestershire. YUM O - 1/22/09

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  • My husband loved them!! I would make the again,and again, and again. - 2/15/08

    Reply from AZIAS_MOMMY (8/8/08)
    If you liked them please rate them :)


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  • I don't know...maybe I did something wrong, although I followed the recipe to the 'T'. The rice was undercooked and the cabbage was rough--not really edible. I cooked the cabbage for a hour and it was tender before baking! - 8/18/07

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  • I rated this as a five star.
    I would change the ground be4ef for ground turkey. I don't use ground beef anymore. - 7/8/07

    Reply from AZIAS_MOMMY (8/8/08)
    You say you rated it as a 5 star but you put it as a 2! :) You're dragging down my rating! :) LOL


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