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Photo of Easy stuffed cabbage rolls by WW

Easy stuffed cabbage rolls

6
Points® value
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
4
Difficulty
Moderate
As a shortcut to elaborate, from-scratch stuffed cabbage, we use already seasoned and cooked mini meatloaves as the base for the sweet and sour filling then add tomato sauce, brown rice, walnuts, and currants. Using traditional green cabbage for stuffed rolls requires boiling the whole head in a large pot first to remove the individual leaves. We use savoy cabbage instead. Its crinkly, looser leaves are easier to pry off without boiling, saving you a time-consuming step.

Ingredients

Uncooked savoy cabbage

1 head(s), about 2 ¾ lb

Canned crushed tomatoes

28 oz

Balsamic vinegar

1 tbsp(s)

Smoked paprika

¾ tsp(s)

Kosher salt

½ tsp(s), divided

Cooked long grain brown rice

1½ cup(s)

Walnuts

¼ cup(s), chopped

Raisins

3 tbsp(s), chopped or dried currents chopped

Shallots

2 tbsp(s), finely chopped

Fresh thyme

1 tsp(s), chopped

Muffin-Pan Turkey Meatloaves

2 muffin(s), crumbled

Instructions

  1. Preheat oven to 350°F. Using a paring knife, remove core from cabbage. Carefully remove 8 large outer leaves and stack into a large microwave-safe bowl. Cover with very damp paper towels; microwave on High until softened and pliable, 7 to 8 minutes. Uncover and cool slightly.
  2. In a medium bowl, combine tomatoes, vinegar, ¼ tsp salt, and paprika. In a large bowl, combine ½ cup tomato mixture, rice, walnuts, currants, shallots, thyme, meatloaves, and remaining ¼ tsp salt.
  3. Cut out thick ribs at base of cabbage leaves. Spoon rounded ⅓ cup rice mixture in center of each leaf. Fold in opposite sides and roll up to enclose filling. Spread 1 cup tomato mixture in the bottom of an 11 x 7–inch baking dish. Top with cabbage rolls, seam side down; spoon remaining tomato mixture over rolls. Cover with foil and bake until cabbage is tender, about 45 minutes.
  4. Per serving (2 rolls)

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