Food and Nutrition


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Stuffed Cabbage Rolls

This healthy recipe comes from NDSU Extension Service.


•    1 lb. extra lean ground beef
•    2 tsp. salt
•    1/4 tsp. pepper
•    3/4 c. cooked white rice
•    1 small onion, minced
•    8 oz can tomato sauce
•    12 cabbage leaves


•    1/4 c. packed brown sugar
•    1/4 c. vinegar
•    8 oz. can tomato sauce



In medium bowl, combine beef, salt, pepper, cooked rice, onion and 8-ounce can tomato sauce; blend well. Place cabbage leaves in large bowl; cover with boiling water. Let stand 4 minutes. Drain well. Shape meat mixture into 12 loaf shapes. Place 1 loaf in center of each cabbage leaf. Roll up, folding sides in. Place seam side down in 10-inch skillet. Combine sauce ingredients. Pour evenly over cabbage rolls. Heat to boiling. Reduce heat. Cover and simmer, basting often, 1 1/2 hours or until meat reaches an internal temperature of at least 160 degrees.


Makes 6 servings.

Per Serving: about 266 calories, 13 grams (g) of fat, and 21 g carbohydrate.

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