These Stuffed Cabbage Rolls boast a filling of brown rice, ground beef and sautéed vegetables wrapped in tender cabbage leaves. Topped with a flavorful tomato based sauce, each forkful is a bite to savor.
8
Servings
15
Ingredients
6
Comments
Ingredients
- 1 whole Cabbage
- 2 tablespoons Olive Oil
- 1 ¼ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 ½ cups dice Bell Pepper, Green
- 14 ounces Diced Tomatoes, Canned
- ¼ cups Red Wine
- 1 teaspoon Sea Salt #1
- 1 teaspoon Basil, Dried
- 1 teaspoon Oregano, Dried
- ¼ teaspoons Black Pepper
- 1 cup Water
- 1 ⅛ cups cook Ground Beef
- 1 cup cook Brown Rice, Long-Grain
- ½ teaspoons Sea Salt #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Bring a large stock pot of water to boil.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Bring a large stock pot of water to boil.
- To prepare cabbage, remove cores and outer damaged leaves.
- Remove remaining leaves, keeping the smaller inner leaves for another use.
- When water is boiling, blanch cabbage leaves for 2-3 minutes then drain and run under cold water.
- To prepare sauce, heat olive oil in a large skillet over medium high heat.
- Add onion, garlic and green pepper. Cook for about 3 minutes or until onions become translucent.
- Remove half of the vegetables and set aside for filling.
- To the remaining vegetables in the skillet add the diced tomatoes and red wine. Cook for 2 minutes
- Add in sucanat, salt #1, basil, oregano and pepper. Cook for an additional minute and then stir in water.
- Transfer the sauce to blender and puree in batches until smooth.
- For the filling, add the ground beef, rice and sea salt #2 to the bowl with reserved vegetables. Also add a few Tablespoons of the pureed sauce.
- Place 1/4 cup of sauce on the bottom of each 8x8 foil baking pan.
- To prepare cabbage rolls, place 1/4 cup of filling inside each leaf, fold up both sides. Then starting with the stem end, roll the leaf around the filling. Place seam side down in prepared pan. Repeat with remaining leaves.
- Divide remaining sauce over cabbage rolls and cover pans tightly with aluminum foil.
- Bake 375F for 45 minutes until heated through.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 2 cabbage rolls Amount Per Serving
- Calories
- 195
- Total Fat
- 8g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 28mg
- Sodium
- 509mg
- Total Carbohydrates
- 18g
- Fiber
- 5g
- Sugar
- 3g
- Protein
- 11g
- WW Freestyle
- 4
6 Comments
Join the discussion1.125 cups of ground beef? Is that supposed to be 1.25?
Hi Abby! 1.125 cups of cooked ground beef is correct. It’s 0.75 pounds of ground beef. This post here can help sometimes as well- http://onceamonthmeals.com/sli….
What is succanat? can I find it in natural food?
Valerie – Yes you should be able to find it in you natural foods stores. It is a less processed alternative to regular white sugar.
How many rolls does this make? I see that it make 8 servings – is that 1 roll per serving?
Marissa – you are correct – 1 roll per serving.