Recipes and Cooking Stuffed Cabbage Rolls 4.4 (16) 1 Review As cabbage cooks, it softens and mellows, making for a perfect "wrap" for a beef and rice bundle. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Total Time: 1 hrs 5 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 ounce ground beef, ground pork, ground lamb, or bulk pork sausage ⅓ cup chopped onion (1 small) 1 cup canned diced tomatoes, undrained ½ cup water ⅓ cup uncooked long grain rice ½ teaspoon dried oregano or thyme, crushed ¼ teaspoon black pepper 8 medium or large cabbage leaves ¼ cup shredded Swiss cheese (1 ounce) 1 15 ounce can tomato sauce 1 teaspoon sugar ½ teaspoon dried oregano or thyme, crushed ¼ cup shredded Swiss cheese (1 ounce) Directions In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 teaspoon oregano, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until the rice is tender. Meanwhile, trim veins from the back side of the cabbage leaves. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp. Stir the 1/4 cup cheese into the meat mixture. 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. For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 teaspoon oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese. Let stand about 2 minutes or until cheese is melted. Makes 4 servings Rate it Print Nutrition Facts (per serving) 353 Calories 16g Fat 28g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 353 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 63mg 21% Sodium 827mg 36% Total Carbohydrate 28g 10% Total Sugars 9g Protein 25g Vitamin C 33.7mg 169% Calcium 212mg 16% Iron 4mg 22% Potassium 885mg 19% Folate, total 60.5mcg Vitamin B-12 2.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.