Photo of Beef stuffed cabbage by WW

Beef stuffed cabbage

Total Time
1 hr 32 min
25 min
1 hr 7 min
We revised this classic dish by slashing the amount of oil and opting for lean beef. It'll provide true comfort, any night of the week. Savoy cabbage has deep green ruffled and veined leaves. It is not as firm as purple or green cabbage and has a mild flavor and tender-crisp texture. Refrigerate heads of cabbage wrapped in a paper towel in a plastic bag for up to 2 weeks. Don’t cut or shred it until you are ready to use it in order to maximize freshness and maintain color and nutrients. Try this recipe with ground turkey for a change of pace. Leftovers reheat beautifully.


Savoy cabbage

head(s), about 8 whole leaves

Uncooked 93% lean ground beef

½ pound(s)

Uncooked white rice

½ cup(s)

Mineral water

½ fl oz

Seasoned breadcrumbs

¼ cup(s)


1 medium, peeled and grated


1 medium, finely chopped


1 clove(s), minced

Egg whites

1 large

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Canned diced tomatoes

29 oz, with basil, garlic and oregano


  1. Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH 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 center 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 stockpot 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 pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.