Stuffed Cabbage Leaves

Turn to this old-fashioned favorite when you're looking for a ground beef dinner. Wrap cabbage leaves around a ground beef mixture, smother in spaghetti sauce, and bake.

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3.5 by 3 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 20 mins 350°F

Stuffed Cabbage Leaves

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. Remove 12 outer leaves from cabbage. Remove any tough center veins from the 12 leaves. Cook half of the cabbage leaves in boiling water for 3 minutes to soften. Drain on paper towels. Repeat with remaining leaves.
  2. Finely chop enough of the remaining cabbage to make 1/2 cup. Reserve remaining cabbage for another use.
  3. In a large skillet cook ground beef, onion, and the 1/2 cup chopped cabbage until meat is no longer pink and onion is tender. Drain well. Stir in raisins, bread crumbs, and 1/4 cup of the spaghetti sauce.
  4. Spoon a scant 1/4 cup of the meat mixture onto each cabbage leaf; fold in sides. Roll up leaf, forming a bundle. Arrange rolls in a 2-quart rectangular baking dish.
  5. For sauce, in a small bowl stir together the remaining spaghetti sauce and cinnamon. Spoon over cabbage rolls.
  6. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Spoon sauce over rolls during baking and before serving. Makes 6 servings.
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Nutrition Facts (Stuffed Cabbage Leaves)

  • Per serving:
  • 221 kcal cal.,
  • 9 g fat
  • 53 mg chol.,
  • 271 mg sodium,
  • 19 g carb.,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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