Best 12 Stuffed Cabbage Rolls Ww Core Recipes

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Welcome to the ultimate guide to creating delicious and satisfying stuffed cabbage rolls, specifically tailored for those following a Weight Watchers Core plan. In this article, we'll embark on a culinary journey to discover the secrets of crafting delectable cabbage rolls that are not only packed with flavor but also mindful of your health goals. We'll explore a range of fillings, from classic ground beef to innovative vegetarian options, ensuring that everyone can find a recipe they'll love. Get ready to tantalize your taste buds while staying on track with your Weight Watchers Core journey!

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

STUFFED CABBAGE



Stuffed Cabbage image

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

Steps:

  • Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
  • In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
  • Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
  • Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
  • In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
  • Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

STUFFED CABBAGE ROLLS RECIPE BY TASTY



Stuffed Cabbage Rolls Recipe by Tasty image

These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.

Provided by Kiano Moju

Categories     Dinner

Time 2h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish

Steps:

  • In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  • Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  • In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  • Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  • Preheat the oven to 350°F (180°C) for 45 minutes.
  • Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  • Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  • Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  • Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  • Spoon the remaining tomato sauce over the cabbage rolls.
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams

STUFFED CABBAGE ROLLS (WW CORE)



Stuffed Cabbage Rolls (Ww Core) image

Make and share this Stuffed Cabbage Rolls (Ww Core) recipe from Food.com.

Provided by SuperSpike

Categories     Brown Rice

Time 1h45m

Yield 15 serving(s)

Number Of Ingredients 24

15 cabbage leaves, softened in boiling water
1 (15 ounce) can Italian-style diced tomatoes
1/2 large sweet onion, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1/2 lb baby carrots, cut the larger ones in half
2 stalks celery, cut into 1-inch pieces
1 anaheim chili, cut into 1-inch pieces
1/4 lb button mushroom, sliced
2 garlic cloves
1 1/3 lbs lean ground beef
1/3 cup whole wheat couscous
1/2 cup quick-cooking brown rice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 teaspoons Worcestershire sauce
1 (15 ounce) can tomato sauce
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 dash red pepper flakes
1 cup beef broth

Steps:

  • Combine all ingredients for the rolls except for the beef, rice and cous cous in a food processor and process until finely chopped.
  • Remove chopped veggies to a large mixing bowl and mix in the beef, rice and cous cous until well combined. I use my hands for this.
  • Take a handful of the beef mixture and wad into a ball and roll up in a cabbage leaf. Arrange rolls in a large baking pan. Repeat until all rolls are made.
  • Combine ingredients for the tomato sauce, except for the beef broth. Pour tomato sauce over the cabbage rolls and then pour the beef broth into the bottom of the pan around the rolls.
  • Tightly seal pan with foil, and bake for 1 hour and 15 minutes at 375°F.

EASY STUFFED CABBAGE ROLLS



Easy Stuffed Cabbage Rolls image

As a shortcut to elaborate, from-scratch stuffed cabbage, we use already seasoned and cooked mini meatloaves as the base for the sweet and sour filling then add tomato sauce, brown rice, walnuts, and currants. Using traditional green cabbage for stuffed rolls requires boiling the whole head in a large pot first to remove the individual leaves. We use savoy cabbage instead. Its crinkly, looser leaves are easier to pry off without boiling, saving you a time-consuming step.

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 head(s) Uncooked savoy cabbage about 2 ¾ lb
28 oz Canned crushed tomatoes
1 tbsp(s) Balsamic vinegar
0.75 tsp(s) Smoked paprika
0.5 tsp(s) Kosher salt divided
1.5 cup(s) Cooked long grain brown rice
0.25 cup(s) Walnut(s) chopped
3 tbsp(s) Raisins chopped or dried currents chopped
2 tbsp(s) Uncooked shallot(s) finely chopped
1 tsp(s) Fresh thyme chopped
2 muffin(s) Muffin-Pan Turkey Meatloaves crumbled

Steps:

  • Preheat oven to 350°F. Using a paring knife, remove core from cabbage. Carefully remove 8 large outer leaves and stack into a large microwave-safe bowl. Cover with very damp paper towels; microwave on High until softened and pliable, 7 to 8 minutes. Uncover and cool slightly.
  • In a medium bowl, combine tomatoes, vinegar, ¼ tsp salt, and paprika. In a large bowl, combine ½ cup tomato mixture, rice, walnuts, currants, shallots, thyme, meatloaves, and remaining ¼ tsp salt.
  • Cut out thick ribs at base of cabbage leaves. Spoon rounded ⅓ cup rice mixture in center of each leaf. Fold in opposite sides and roll up to enclose filling. Spread 1 cup tomato mixture in the bottom of an 11 x 7-inch baking dish. Top with cabbage rolls, seam side down; spoon remaining tomato mixture over rolls. Cover with foil and bake until cabbage is tender, about 45 minutes.
  • Per serving (2 rolls)

Nutrition Facts : Calories 234 kcal

VALERIE'S STUFFED CABBAGE



Valerie's Stuffed Cabbage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h5m

Yield 12 rolls

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups cauliflower rice
1 large head green cabbage
1 pound ground turkey, preferably dark meat
One 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
1 large egg
1 yellow onion, diced
3 tablespoons chopped fresh parsley
4 cloves garlic
One 28-ounce can tomato purée
1/2 teaspoon onion powder

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
  • Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
  • Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
  • Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
  • Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
  • Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
  • Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
  • Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.

EASY STUFFED CABBAGE ROLLS



Easy Stuffed Cabbage Rolls image

Two shortcuts to these rolls: First, we use cooked meatloaves for the filling. Second, we use Savoy cabbage instead of green cabbage, which needs to be boiled to separate the leaves. Savoy's looser leaves means being able to skip boiling.

Categories     Lunch,Dinner

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 head(s), large Uncooked green cabbage Savoy (about 2¾ lb)
28 oz Canned crushed tomatoes
1 Tbsp Balsamic vinegar
0.75 tsp Smoked paprika
0.5 tsp Kosher salt divided
1.5 cup(s) Cooked long grain brown rice
0.25 cup(s) Walnut(s) chopped
3 Tbsp Dried currants or chopped raisins
2 Tbsp Uncooked shallot(s) finely chopped
1 tsp Fresh thyme chopped
2 item(s) Muffin-Pan Turkey Meatloaves crumbled (search for the recipe in the WW app)

Steps:

  • Preheat the oven to 350°F. Carefully remove 8 large outer leaves from the cabbage and arrange in a stack on a large microwave-safe plate. Cover with very damp paper towels and microwave on High until the leaves are softened and pliable, 7 to 8 minutes. Uncover and let cool. (Reserve the remaining cabbage for another use.)
  • In a medium bowl, combine the tomatoes, vinegar, paprika, and ¼ tsp salt. In a large bowl, combine ½ cup of the tomatoes, the rice, nuts, currants, shallot, thyme, crumbled meatloaves, and remaining ¼ tsp salt.
  • Cut out the thick rib at the base of each cabbage leaf. Spoon a rounded ⅓ cup of the rice stuffing onto the center of each leaf. Fold in the sides of the leaf and roll up from the bottom to seal the stuffing inside. Spread 1 cup of the tomato sauce on the bottom of an 11-by-7-inch baking dish. Arrange the cabbage rolls, seam-side down, in the dish and spoon the remaining tomato sauce on top. Cover with foil. Bake until the cabbage is tender, about 45 minutes.
  • Serving size: 2 rolls

Nutrition Facts : Calories 249 kcal

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 15

6 teaspoons kosher salt, divided
1 large head cabbage
2 teaspoons oil
½ cup minced onion
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, undrained
¾ cup water
1 tablespoon red wine vinegar
1 teaspoon ground black pepper, divided
1 pound ground sirloin
1 cup uncooked white rice
2 cloves garlic, minced
½ teaspoon ground allspice
1 medium lemon, cut into 6 wedges
2 teaspoons chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  • Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  • Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  • Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  • Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  • Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g

MY FAMILY'S STUFFED CABBAGE ROLLS



My Family's Stuffed Cabbage Rolls image

This is called Galomki. The "L" is like "W". We make these mostly in the winter months. They are great right out of the oven but even better the longer you keep them...days later. They freeze extremely well. The number of servings is a total guess. It all depends on the size of the leaves and how much you put in each roll. I have used this recipe and made 40 rolls.

Provided by Nana Lee

Categories     White Rice

Time 2h40m

Yield 20 serving(s)

Number Of Ingredients 9

1 large heads of cabbage (very large) or 2 medium heads of cabbage
1 1/2 lbs ground beef (I use 80% lean, it has better flavor)
4 tablespoons butter
1 1/2 cups raw rice (best to cook rice as beef and cabbage are cooking)
salt & pepper
3 (10 1/2 ounce) cans condensed tomato soup
2 (28 ounce) cans diced tomatoes (any variety) or 2 (28 ounce) cans crushed tomatoes (any variety)
10 slices bacon (approx)
1 (16 ounce) package sauerkraut (in glass or plastic package) (optional)

Steps:

  • Oven at 350ºF.
  • I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
  • Number of rolls depends on size of your cabbage leaves.
  • Core cabbage and submerge in boiling water.
  • Partially cover pot and boil until leaves start to separate.
  • Put rice on to cook, using whatever method you use.
  • Meanwhile, brown beef in butter 'til pink is gone.
  • Put meat and juices into large bowl.
  • When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
  • If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
  • Remove cabbage from water and drain.
  • Peel of outer, large leaves and lay on paper towels to drain.
  • When cool enough to handle, trim outside of any thick ribs.
  • Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
  • Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
  • Layer pan with pieces of cabbage cabbage not being used for rolls.
  • Spread some of tomato sauce mix and top with cabbage rolls.
  • Tightly pack the rolls together.
  • Add a bit more sauce and continue layering in this manner until pot is filled.
  • Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
  • Cover pot and bake for at least 2 hours.
  • To check for doneness, carefully lift lid and poke a roll with fork.
  • If tender, they are done.
  • NOTES:.
  • If all are not eaten, cool completely and freeze in packages.
  • You can vary this by using pizza and/or pasta sauce, preferably without cheese.
  • You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.

Nutrition Facts : Calories 259.2, Fat 13, SaturatedFat 5.3, Cholesterol 37, Sodium 563.9, Carbohydrate 25.9, Fiber 3.5, Sugar 8.8, Protein 10.8

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

This tasty cabbage roll recipe uses tomato juice instead of tomato sauce. It has a slight tang to it from lemon juice and mint leaves. I got this recipe from my mother when she was in WW years ago. It's very tasty and well worth trying.

Provided by Trisha W

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

10 ounces ground beef
2 tablespoons rice, uncooked
1 teaspoon lemon juice
1 teaspoon dried mint
1 cup tomato juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon allspice
1 clove garlic
14 -16 leaves cabbage

Steps:

  • Remove the hard core from the cabbage and wilt the leaves.
  • Line a casserole dish with two cabbage leaves.
  • Mix all the ingredients except the garlic, using only 1/2 cup of the tomato juice.
  • Roll the mixture in leaves- using approximately 1 heaping TBLS per leaf.
  • Place the rolls, seam side down, on the leaves in the dish.
  • Add the clove of garlic, remaining tomato juice and 1/2 cup of water to the dish.
  • Bake at 325*F, covered for 45-60 minutes.

CABBAGE ROLLS FILLED WITH BREAD STUFFING



Cabbage Rolls Filled With Bread Stuffing image

Take advantage of those holiday leftovers with this delicious stuffed cabbage recipe. This is so good, you may decide to make it part of your regular menu!

Provided by PeachWeb

Categories     Vegetable

Time 55m

Yield 12 Cabbage Rolls, 4 serving(s)

Number Of Ingredients 8

12 cabbage leaves
1 (6 ounce) box seasoned stuffing mix
1 -2 stalk celery
1/2 onion
1 apple
8 (10 ounce) bags walnuts
water
salt

Steps:

  • I am using leftover Stove Top Pork flavored stuffing (cheating) for this meal. If you aren't using leftover stuffing, then you will first want to prepare the stuffing.
  • For the Stuffing: Dice the Celery, Onion and Apple and toss into a skillet lightly coated with olive oil (or butter). Add the crushed Walnuts to the mixture and saute for about 5-7 minutes or until the celery and onion are soft. From here, follow the directions on the box (in the same skillet) to complete the stuffing. Allow to cool.
  • Bring a large, wide saucepan of lightly salted water to a boil.
  • Slice the bottom of cabbage core and gently separate the leaves. Use only the larger leaves, the smaller leaves are too difficult to roll. Rinse leaves then place in the boiling water. Cook for 2 to 4 minutes or until softened; drain. Allow to cool enough you can handle the leaves comfortably.
  • Making a small cut at the base of a leaf (approx 2 inches) may help make rolling a little easier for you. Place an egg-sized dollop of the stuffing in the center of the leaf. (If you are doing this with leftover turkey dressing, consider adding a thin slice of cranberry.) Roll and secure with toothpick (if necessary). Place leaf-tip side down in a large skillet.
  • You need to add 3/4 cup of liquid to the skillet, which will be brought to a boil, then heat reduced to allow the rolls to simmer for about 40 minutes or until cabbage is completely limp. Show some creativity with your choice of liquid. You can use water if you do not wish to introduce other flavors. But, if you would like to add a punch to the flavor, use beef or chicken broth -- maybe even a portion of a sausage gravy packet with the water to add a peppery-sausage flavor. Its up to you! Your choice should be based on the type of stuffing you have made as well as what type of meat you will be serving.
  • For this meal, I will be serving the cabbage rolls on a bed of garlic mashed potatoes along side slices of ham, so I am using lightly salted water with a couple tablespoons of apricot jam and same amount of cream of mushroom soup. This flavor will pair quite nicely with the ham (for which I am also using apricot jam with the natural juices for basting) and produce that lovely savory/sweet combination I so love.
  • You may consider serving these covered with gravy. For this meal, I poured off a little more than half of the remaining liquid and added more of the cream of mushroom soup for a smooth gravy that will pair well with both the cabbage rolls and the mashed potatoes.

Nutrition Facts : Calories 3927.1, Fat 372, SaturatedFat 35.2, Cholesterol 0.4, Sodium 631.3, Carbohydrate 122.2, Fiber 42.6, Sugar 26.1, Protein 92.4

WW SOUTHWESTERN STUFFED CABBAGE CASSEROLE WEIGHT WATCHERS



WW SOUTHWESTERN STUFFED CABBAGE CASSEROLE Weight Watchers image

Found while surfing the Net. It's been calculated at 7 pts with cheese and 5 pts without. It is very tasty and makes a ton (perfect for OAMC). If you chop the cabbage in a food processor, you can slip in the healthy veggie without picky eaters knowing. DH liked it and he hates cabbage.

Provided by Southern Lady

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

1/2 teaspoon olive oil
1 lb lean ground beef (or 1 lb ground sirloin)
1 large onion, chopped fine
2 teaspoons garlic, finely minced
1 teaspoon southwest seasoning (or Cajun seasoning)
1/2 teaspoon Hungarian paprika
salt and black pepper
1 head green cabbage, chopped into bite size pieces
1 (14 1/2 ounce) can southwestern petite dice tomatoes with juice
1 (4 ounce) can tomato sauce
1/4 cup parsley, chopped
1/4 cup vegetables or 1/4 cup water
1 cup brown rice, cooked
1 cup mozzarella cheese, low-fat

Steps:

  • Cook brown rice following package's directions.
  • Chop onion finely, and cabbage into bite size pieces.
  • Preheat oven to 350 degrees. Spray an 8 x 8 or 9 x 9 baking dish.
  • In a large skillet heat to medium heat, brown ground beef crumbling into small pieces.
  • Remove ground beef and set aside.
  • Add ½ T of oil to skillet and add chopped onion. Sautee for 5 minutes or until translucent.
  • Add minced garlic, Southwestern or Cajun seasoning, paprika and cook for 2-3 minutes.
  • Add diced tomatoes, tomato sauce, parsley, ground beef, cabbage & broth. Stir thoroughly.
  • S&P to taste. Add more spice is preferred.
  • Simmer uncovered for 15-20 minutes. Mixture will thicken slightly.
  • Add cooked rice and fold in so rice doesn't break down.
  • Transfer into baking dish and cover with foil, baking for 20 minutes.
  • Uncover and sprinkle with cheese. Bake 5-10 minutes longer until cheese melts & browns lightly.

Nutrition Facts : Calories 224.2, Fat 8, SaturatedFat 3.5, Cholesterol 38.3, Sodium 253.4, Carbohydrate 23.8, Fiber 3.9, Sugar 5.3, Protein 14.9

Tips:

  • Choose the right cabbage. Look for a head of cabbage that is firm and heavy, with tightly packed leaves. Avoid heads of cabbage that are loose or have wilted leaves.
  • Prepare the cabbage leaves properly. To make the cabbage leaves pliable and easy to roll, you need to blanch them. To do this, bring a large pot of salted water to a boil. Carefully add the cabbage leaves to the boiling water and cook for 1-2 minutes, or until the leaves are wilted. Remove the leaves from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Use a variety of fillings. The traditional filling for stuffed cabbage rolls is a mixture of ground beef, rice, and vegetables. However, you can get creative and use other fillings, such as ground turkey, chicken, pork, or lamb. You can also add different vegetables to the filling, such as carrots, celery, onions, or mushrooms.
  • Roll the cabbage leaves tightly. When you are rolling the cabbage leaves, make sure to roll them tightly so that the filling does not fall out. You can secure the rolls with toothpicks or kitchen twine.
  • Cook the cabbage rolls slowly. Stuffed cabbage rolls can be cooked in a variety of ways, but the most common method is to simmer them in a tomato sauce. Simmer the cabbage rolls for at least 1 hour, or until the cabbage is tender and the filling is cooked through.

Conclusion:

Stuffed cabbage rolls are a delicious and hearty meal that can be enjoyed by people of all ages. They are perfect for a cold winter day, but they can also be enjoyed in the summer months. With a little planning and preparation, you can easily make stuffed cabbage rolls at home. So next time you are looking for a new recipe to try, give stuffed cabbage rolls a try. You won't be disappointed!

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