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Sweet and Sour Stuffed Cabbage Rolls

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Makes: 6  servings Yield: 18 rolls Prep 20 mins Cook 15 mins Slow Cook  on LOW for 5 hours
Sweet and Sour Stuffed Cabbage Rolls
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)368
  • Fat, total(g)9
  • chol.(mg)91
  • sat. fat(g)2
  • carb.(g)47
  • fiber(g)5
  • pro.(g)25
  • sodium(mg)603

Percent Daily Values are based on a 2,000 calorie diet

  • 1 small head green cabbage, cored
  • 1 tablespoon  vegetable oil
  • 1 medium-size onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon  cinnamon
  • 1/4 teaspoon  nutmeg
  • 2 cans (8 ounces each) tomato sauce
  • 2 tablespoons  light-brown sugar
  • 2 tablespoons  red wine vinegar
  • 2 slices reduced-calorie wheat bread
  • 1/3 cup  skim milk
  • 1 pound  lean ground beef
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 6 cups  cooked egg noodles


1. Bring large pot of salted water to a boil. Boil cabbage for 12 to 15 minutes, removing 9 leaves as they become pliable. Drain well, then remove tough stem from leaves; cut leaves in half. Remove remaining cabbage from water and shred. Place shredded cabbage in bottom of slow cooker.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat; cook onion 5 minutes. Add garlic, cinnamon and nutmeg; cook 1 minute. Remove half of onion mixture; set aside. Stir tomato sauce, sugar and vinegar into skillet and remove from heat.

3. Pulse bread and milk in food processor until a paste is formed. Add reserved onion mixture, beef, salt and pepper to food processor and pulse until well combined.

4. With stem ends of cabbage leaves facing you, place 2 heaping tablespoons of meat mixture in center of leaf and roll up. Place rolls, seam-side down, in slow cooker. Pour sauce over top. Cover; cook on LOW for 5 hours. Serve with noodles.

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