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Stuffed Cabbage Rolls

By MizzNezz on May 28, 2002 Food.com

(My adaptations are in parentheses - CSA member Carol Kocsis)

Prep Time: 10 mins

Total Time: 55 mins

Servings:  4 -- Freezes well


12 cabbage leaves (Napa cabbage)

1 lb ground beef (organic, grass-fed)

1 cup cooked rice (brown)

1  15 ounce jar tomato sauce, divided (organic tomato/basil spaghetti sauce)

1 teaspoon (sea) salt

1/4 teaspoon pepper

1/2 cup chopped onion

1/4 cup chopped green bell peppers

1 large garlic clove, minced

1/4 tsp red pepper flakes


1 tablespoon cornstarch

1 tablespoon water


  1. (Put cabbage leaves into simmering water, approx 2 minutes, until just limp; move to paper towels.)
  2. Mix beef, rice, 1/2 cup tomato sauce, salt, pepper, onions, green pepper, garlic, red pepper flakes.
  3. Put heaping 1/4 cup in each leaf; roll, tucking in the sides.
  4. Place seam side down in 7x11 baking dish. (Not necessary to oil the dish.)
  5. Pour remaining tomato sauce over rolls.
  6. Cover and bake at 350° for 45 minutes.
  7. Remove from pan, pour juice in saucepan.
  8. Mix cornstarch and water; stir into juice in saucepan.
  9. Cook and stir until mixture boils; cook 1 minute.
  10. Serve with cabbage rolls.


Nutrition Facts

Serving Size: 3 rolls (373 g)

Servings Per Recipe: 4

Calories 371.6

Calories from Fat 156 42%

Amount Per Serving

Total Fat 17.4g

Saturated Fat 6.7g

Cholesterol 77.1mg

Sugars 8.9 g

Sodium 650.5mg

Total Carbohydrate 28.8g

Dietary Fiber 4.0g

Protein 24.9g

% Daily Value










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