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.


★★★★★ 2 votes

1 Hr
1 Hr


  • 8
    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

How to Make Stuffed Cabbage Rolls (A light recipe)


  1. 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.
  2. 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.
  3. Preheat oven to 350°F and spray an 8x8x2 inch baking dish with cooking spray.
  4. 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.
  5. 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.

Printable Recipe Card

About Stuffed Cabbage Rolls (A light recipe)

Show 2 Comments & Reviews

20 Southern Staple Cornbread Recipes

20 Southern Staple Cornbread Recipes

There’s just something we love about homemade cornbread in the fall. Paired with a bowl of chili, topped with pinto beans or just cooked to golden brown perfection in a cast iron skillet, cornbread is one of our favorite delicious comfort foods. From mom’s classic recipe to something a little spicier, we have a cornbread […]

18 Recipes To Use up That Bag of Pretzels

18 Recipes To Use up That Bag of Pretzels

Wondering what to do with that bag of pretzels you impulsively purchased? We have the answer! From yummy homemade snack mixes to no-bake desserts to pretzel crusted chicken, you’re going to love these tasty recipes. Pretzels are a crunchy, slightly salty, and delicious addition to a variety of recipes, so let’s get cooking.

20 Apple Recipes You Need To Make This Fall

20 Apple Recipes You Need To Make This Fall

Crisp, bright, and full of fall flavor, these apple recipes are begging to be made this autumn. Enjoy that lovely apple flavor from morning to night with these breakfast, dinner, and dessert apple recipes.