Photo of Beef Stuffed Cabbage by WW

Beef Stuffed Cabbage

Points® value
Total Time
1 hr 27 min
20 min
1 hr 7 min
We revised this classic dish for a fraction of its regular POINTS values by slashing the amount of oil and opting for lean beef.


Uncooked savoy cabbage

head(s), about 8 whole leaves

Uncooked white rice

½ cup(s)

Mineral water

½ fl oz

Seasoned breadcrumbs

¼ cup(s)


1 medium, grated


1 medium, finely chopped


1 clove(s), large, minced

Egg whites

1 serving(s), large

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Olive oil

2 tsp(s)

Canned diced tomatoes

29 oz, with basil, garlic and oregano

Uncooked 95% lean ground beef

16 oz


  1. Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on high power for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.
  2. Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.
  3. Spoon about 1/4 cup of beef mixture onto the centre of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).
  4. Heat oil in a large stock pot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking the pan every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, simply add water.) Yields 2 rolls per serving.