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.

Stuffed Cabbage Leaves
30 mins
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  • 1 large head cabbage
  • 1 pound lean ground beef
  • 1/4 cup finely chopped onion
  • 1/4 cup raisins
  • 2 tablespoons fine dry bread crumbs
  • 1 cup spaghetti sauce
  • 1/4 teaspoon ground cinnamon
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.
Finely chop enough of the remaining cabbage to make 1/2 cup. Reserve remaining cabbage for another use.
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.
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.
For sauce, in a small bowl stir together the remaining spaghetti sauce and cinnamon. Spoon over cabbage rolls.
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.

nutrition information

Per Serving: cal. (kcal) 221, Fat, total (g) 9, chol. (mg) 53, carb. (g) 19, pro. (g) 18, sodium (mg) 271, Percent Daily Values are based on a 2,000 calorie diet
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