Stuffed Cabbage Rolls

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 106.2
  • Total Fat: 1.2 g
  • Cholesterol: 10.8 mg
  • Sodium: 256.5 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Stuffed Cabbage Rolls calories by ingredient


Introduction

Healthy crock pot recipe. I cooked mine a little long and they were super tender and fell apart a bit when I took them out. I cut the time down for you, but check occasionally until cabbage is desired tenderness. I made 25 rolls. Sizes vary some naturally, but the serving size is about 2.5 rolls. Very generous serving with very low calories! Healthy crock pot recipe. I cooked mine a little long and they were super tender and fell apart a bit when I took them out. I cut the time down for you, but check occasionally until cabbage is desired tenderness. I made 25 rolls. Sizes vary some naturally, but the serving size is about 2.5 rolls. Very generous serving with very low calories!
Number of Servings: 12

Ingredients

    0.48 tsp Garlic powder
    1.92 cup Tomato Sauce
    1.44 cup Giorgio Pieces & Stems Mushrooms
    0.96 serving onion, raw whole med. 2 1/2"
    0.96 serving Italian Seasoning, 5th Season - 1 tsp
    0.96 cup Broccoli - chopped - frozen
    1.92 cup green giant cauliflower rice
    3.84 cup Members Mark Frozen Stir Fry Vegetables
    1.75 cup raw dark meat chicken, chopped
    2500 gram(s) Fresh Napa/Nappa Cabbage (source FitClick)

Tips

Prep time will differ based on your ability. I am not able to work very quickly, and my husband helped as well. Also, will depend on whether you use pre-cooked chicken or not.


Directions

Blanch 25 Napa cabbage leaves 3-4 at a time in boiling water for 2 mins then plunge into ice water. Remove leaves from ice water to colander. If using raw chicken, cook in pan sprayed with Olive oil cooking spray, until no longer pink. I used leftover chicken from my Ranch Chicken with Sun Dried tomatoes. Shred chicken in food processor. Put chicken in large bowl with cauliflower rice. Place carrots, Stir Fry veg and broccoli in food processor and shred. Mix shredded veggies with chicken and cauliflower rice. Roll 1/4 cup of filling in cabbage leaves. Mix tomato sauce with garlic powder and Italian seasoning and set aside. Place in a layer of cabbage rolls in crock pot. Top with a little of the sauce mixture. Continue with remaining rolls, adding sauce between each layer. Top with remaining sauce and any leftover filing. I had about a half cup left. Add 1/2 cup of water. Place the lid on the pot and cook for 1 hour on low. Turn pot to high for additional hour. I did not add any salt and pepper before cooking. Season to taste afterward, based on your dietary requirements.

Serving Size: about 2.5 rolls