Traditional Stuffed Cabbage Leaves – 5 Weight Watcher Smart Points
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With our Ukrainian visitor for the summer, we have tried a few new fun recipes. This is something that is common in her home and we were tickled to try it. We found it pretty easy to make, and, surprisingly tasty. Even Miss Sarah ripped into seconds!
Stuffed Cabbage Leaves
5 Smart Points Per Serving
You will need:
- 2/3 cup water
- 1/3 cup uncooked white rice (we used instant)
- 8 cabbage leaves
- 1 pound lean ground beef
- ¼ cup chopped onion
- 1 egg, slightly beaten
- 1 tsp. salt
- ¼ tsp. black pepper
- ½ – ¾ cup tomato juice
Sauce
- 16 oz can tomato sauce
- 2 T. brown sugar
- 2 T. lemon juice
- 2 tsp. Worcestershire sauce
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. *NOTE: I did instant and it only took me 5 minutes in the microwave.
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, rice, onion, egg, salt and pepper, along with tomato juice. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a 9×13 baking dish, put about half of the sauce mixture down.
Place the cabbage rolls on top of the sauce. Pour the remaining sauce over the top.
Bake at 375 for 40-45 minutes.
Now, rip into it like a monkey on a cupcake!
Traditional Stuffed Cabbage Leaves
We found this delicious recipe pretty easy to make, and surprisingly tasty.
Ingredients
- 2/3 cup water
- 1/3 cup uncooked white rice (we used instant)
- 8 cabbage leaves
- 1 lb lean ground beef
- ¼ cup chopped onion
- 1 egg, slightly beaten
- 1 tsp salt
- ¼ tsp black pepper
- ½ – ¾ cup tomato juice
Sauce
- 16 oz can tomato sauce
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 2 tsp Worcestershire sauce
Instructions
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, rice, onion, egg, salt and pepper, along with tomato juice. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a 9×13 baking dish, put about half of the sauce mixture down.
Place the cabbage rolls on top of the sauce. Pour the remaining sauce over the top.
Notes
I did instant rice and it only took 5 minutes in the microwave.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 314Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 929mgCarbohydrates: 30gFiber: 5gSugar: 13gProtein: 27g
