Cabbage Rolls


Cabbage Rolls

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Recipe Data

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    Servings and Ingredients

    1 large head cabbage
    ¾ lbs. lean ground beef
    ½ c. chopped onion
    1 (14.5 oz) can Hy-Vee Italian diced tomatoes, undrained
    ½ c. water
    ⅓ c. Hy-Vee instant brown rice
    1 (8 oz) can Hy-Vee tomato sauce
    1 tbsp. Hy-Vee Worcestershire sauce
    1 tbsp. Hy-Vee lemon juice
    ¼ c. Hy-Vee shredded mozzarella cheese
    1 tbsp. packed Hy-Vee brown sugar


    1. Cut the core out of the center of the cabbage. Remove 6 large outer leaves from the cabbage.
    2. Preheat oven to 350 degrees.
    3. In a 4-quart Dutch oven, cook the leaves, covered in boiling water 4 to 5 minutes. Drain.
    4. In a large skillet, cook the ground beef and onion until beef is no longer pink. Drain and return to skillet.
    5. Stir diced tomatoes and water into beef mixture. Bring to a boil over high heat.
    6. Stir in rice and reduce heat to medium. Cover and simmer 5 minutes.
    7. Evenly divide the beef mixture among the 6 cabbage leaves.
    8. Fold sides of leaf over filling and roll up starting from cut-side of leaf.
    9. In a small bowl, stir together tomato sauce, Worcestershire sauce, lemon juice and brown sugar.
    10. Spread half of the tomato sauce mixture on the bottom of a greased 11-by-7-inch baking dish.
    11. Place the cabbage rolls in the baking dish. Top with remaining tomato sauce mixture.
    12. Bake covered, 30 minutes. Uncover and sprinkle with cheese.
    13. Bake 10 minutes longer.

    Nutrition facts


    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 590mg
    • Total Carbohydrates: 19g
    • Protein: 15g

    Daily Values

    Vitamin A 10%
    Vitamin C 45%
    Iron 15%
    Calcium 10%