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UW Health SMPH
American Family Children's Hospital
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Spicy Cabbage Rolls

6 large cabbage leaves
2 Tbsp. water 
¼ cup onion, minced
½ # lean ground beef
1 Tbsp. catsup 
1 small egg, lightly beaten
2 Tbsp. rice, uncooked
½ tsp. salt
1/8 tsp. pepper
1 can (8 oz.) stewed tomatoes
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
2 Tbsp. corn syrup
In saucepan, add cabbage to enough boiling water to cover and simmer 5 minutes or until pliable. Remove from water and drain.

Make filling in a mixing bowl by combining water, onion, ground beef, catsup, eggs, rice, salt and paper. Cut out heavy ribs from cabbage leaves. Divide filling into 6 equal portions. Place one portion of filling in the center of each cabbage leaf and fold leaf around filling. Secure each roll with a wooden pick. Place rolls seam side down into slow cooker.

Combine remaining ingredients and pour over cabbage rolls. Cover and cook on low setting for 6 to 10 hours.
 
Yield: 3 (2 rolls/serving)
 
Nutrition Information Per Serving
  • Calories 285
  • Total Fat 5 grams
    • Saturated Fat 1.5 grams
    • Monounsaturated 2 grams
  • Total Carbohydrates 30 grams
    • Fiber 1.5 grams
  • Protein 30 grams