Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

4.6 of 5 (29)
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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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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


    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


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

  • 6 of 6 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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  • Very Good
    6 of 6 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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  • 6 of 6 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!
    6 of 6 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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