Stuffed Cabbage Rolls (A light recipe)

Sharon Colyer


This is a recipe out of the Better Homes and Gardens - Family Favorites - Made Lighter, that we enjoy.

You may make this recipe as the original recipe reads or choose to make it with one or all of my changes, as shown below.

pinch tips: How to Use a Meat Thermometer





1 Hr


1 Hr




medium cabbage leaves
12 oz
90% lean ground beef or lean ground lamb
1/3 c
onion, chopped (1 small)
1 clove
garlic, minced*
1 1/4 c
1 can(s)
7 1/2 oz. tomatoes, cut up
1/2 c
long grain rice*
1 Tbsp
worcestershire sauce
1 tsp
dried basil or oregano, crushed
1/8 tsp
ground pepper
1 can(s)
15 oz. lower-sodium tomato sauce*
1 tsp
1/2 tsp
dried basil, crushed
1/8 tsp
salt for sauce
1 Tbsp
grated parmesan cheese
* * * * * * * * *
*change to 2 small cloves garlic or 1 large clove garlic, minced
*change to 1/2 cup instant brown rice
*add 1/4 to 1/2 tsp. salt to meat mixture, after draining off fat
*cooking spray
*change to 15 oz. of regular tomato sauce

Directions Step-By-Step

Start water boiling in a Dutch oven. Cut out the center veins from the cabbage leaves, keeping each leaf in 1 piece. Immerse leaves, 4 at a time, into the boiling water about 3 minutes, or until leaves are limp. Drain well on paper towels.
In a large skillet, cook meat, onion, and garlic, until meat is brown and onion is tender. Drain off fat. Stir in water, undrained tomatoes, uncooked rice, Worcestershire sauce, the 1 tsp. basil or oregano, & the pepper. Bring to boiling; then, reduce heat. Cover, and simmer for 20 minutes, or until the rice is tender. Place about 1/3 cup of the meat mixture, on each cabbage leaf; fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. Use tooth picks to help secure cabbage leaves, if necessary.
Preheat oven to 350°F and spray an 8x8x2 inch baking dish with cooking spray.
In a small mixing bowl, stir together the tomato sauce, sugar, the 1/2 tsp. basil, and 1/8 tsp. salt. Pour half of the tomato mixture into the prepared baking dish. Add cabbage rolls. Spoon remaining tomato mixture on top of the rolls.
Bake, covered, for 25-30 minutes, or until heated all the way through. Sprinkle with Parmesan cheese. Makes 4 servings of 2 rolls each. One serving is 283 calories made from original recipe. However, the changes or additions I made, would not affect the calorie count, by more than a few, if any.

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