Change of Heart Sweet and Sour Stuffed Cabbage

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.9
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 676.0 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 9.5 g

View full nutritional breakdown of Change of Heart Sweet and Sour Stuffed Cabbage calories by ingredient
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Number of Servings: 4


    1 head of Savoy Cabbage
    2 c cooked brown rice
    1/4 c small diced celery
    1 clove garlic minced
    2 T. extra virgin olive oil
    1/2 tsp salt
    1/4 tsp dried thyme
    Water for boiling
    2 c cooked brown lentils
    1/4 c small diced onions
    1/4 c small diced carrot
    1/4 c flat leaf parsley chopped
    1/4 tsp black pepper
    1/4 tsp dried rosemary crushed

    Sweet and Sour Sauce
    1-28oz. can of diced tomatoes
    1 c sliced white onion
    1/4 c balsamic vinegar
    1/2 tsp salt1 c tomato puree
    2 T. extra virgin olive oil 1/2 c maple syrup


Gently peel four large cabbage leaves from head being careful not to tear leaves. In a large pot bring water to a boil. Submerge cabbage leaves in water for approximately 60 seconds remove and cool.

In a large skillet heat olive oil add onions and garlic sauté for 2 minutes. Add celery, carrots, thyme, rosemary, salt and pepper sauté for 3-4 minutes or until vegetables are soft. Remove from heat, add cooked rice and lentils. Cool.

On a flat surface lay cabbage leaf out place 3/4 c to 1 c of rice mixture in center, bring bottom of cabbage leaf over filling, tuck sides in and roll (should look like a small burrito). In a shallow baking dish spread 1 c sweet and sour sauce (recipe follows) over bottom place cabbage rolls in dish and top rolls with remaining sauce. Bake at 350 degrees for 25 minutes.


Heat olive oil in a medium pot. Add sliced onions and sauté for 5 minutes stirring frequently (don't let onions burn). Stir in balsamic vinegar. Add remaining ingredients and simmer for 10 minutes. Stir often.

Serving Size: 4 servings of 2 rolls each

Number of Servings: 4

Recipe submitted by SparkPeople user DARUMA.

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