Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
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Nutritional Info
  • Servings Per Recipe: 43
  • Amount Per Serving
  • Calories: 61.7
  • Total Fat: 1.7 g
  • Cholesterol: 9.8 mg
  • Sodium: 340.5 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.3 g

View full nutritional breakdown of Stuffed Cabbage Rolls calories by ingredient
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This is middle eastern cuisine at its best. It talkes time, it's exotic, it's delicious... This is middle eastern cuisine at its best. It talkes time, it's exotic, it's delicious...
Number of Servings: 43


    1 large cabbage, fresh
    4.5 cups of long grain rice
    1.5 lbs ground beef (90/10)
    1 large sweet onion
    1 tbsp black pepper
    4 tsp Arabic Mixed Spice (optional but amazingly tasty)
    2.5 large tomatoes
    1/4 cup minced garlic
    1 cup fresh squeezed lemon juice
    2 tbsp salt


This recipe allows you to make 43 servings (1/2 leaf of cabbage per serving)

Pure the onion with the black pepper, Arabic spice, and salt and mix with the meat and the rice.

Put the head of cabbage in a pan with the stem at the bottom and cover it with water (let it boil until the leaves start gettting tender and remove them puttting them in cold water.

Take one of the leaves and cut in the middle removing the thick part in the middle because you want to use them to make rolls. Take about 3 tbsp of meat (depending on the size of the leaf) and put it in the midde, rolling the leaf as if you were making a burrito, closing both ends as you roll so they won't open easily. Don't make it very tight because you want the rice to expand. You will make about 43 of them.

In a large pan make a layer of tomato rounds, and sprinkle it with some of the minced garlic. Make a layer with some of the rolls (about 15 or 16 of them) then put some rounds of tomato and garlic and do it again, and cover the second layer with these tomato rounds and garlic and make the last layer.

In a bowl mix the water and the lemon and some salt (if you want you can put some of the Arabic mix in that water) and cover the cabbages with them.

Put it to boil and when the water is boiling lower the heat to medium and cover (not completely or the water will spill). You only need to watch the top ones to see if the rice cooks (it will cook in the vapor more than it will in water. At the end you may want to put it in low heat cover the pan completely, always thinking of the rice.

The rolls will be firm with the rice expanded inside with the meat cooked and you need not dry the whole water. I keep adding water during the process because sometimes it evaporates before the rice is cooked.

I serve this with plain home made yogurt. Take the time and you will see it was worth the work put into this.

Number of Servings: 43

Recipe submitted by SparkPeople user BUENO40.

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