Easy Stuffed Cabbage Rolls
6
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Two shortcuts to these rolls: First, we use cooked meatloaves for the filling. Second, we use Savoy cabbage instead of green cabbage, which needs to be boiled to separate the leaves. Savoy’s looser leaves means being able to skip boiling.
Ingredients
Uncooked green cabbage
1 head(s), large, Savoy (about 2¾ lb)
Canned crushed tomatoes
28 oz
Balsamic vinegar
1 Tbsp
Smoked paprika
¾ tsp
Kosher salt
½ tsp, divided
Cooked long grain brown rice
1½ cup(s)
Walnut(s)
¼ cup(s), chopped
Dried currants
3 Tbsp, or chopped raisins
Shallot(s)
2 Tbsp, chopped, finely chopped
Fresh thyme
1 tsp, chopped
Muffin-Pan Turkey Meatloaves
2 item(s), crumbled (search for the recipe in the WW app)
Instructions
1
Preheat the oven to 350°F. Carefully remove 8 large outer leaves from the cabbage and arrange in a stack on a large microwave-safe plate. Cover with very damp paper towels and microwave on High until the leaves are softened and pliable, 7 to 8 minutes. Uncover and let cool. (Reserve the remaining cabbage for another use.)
2
In a medium bowl, combine the tomatoes, vinegar, paprika, and ¼ tsp salt. In a large bowl, combine ½ cup of the tomatoes, the rice, nuts, currants, shallot, thyme, crumbled meatloaves, and remaining ¼ tsp salt.
3
Cut out the thick rib at the base of each cabbage leaf. Spoon a rounded ⅓ cup of the rice stuffing onto the center of each leaf. Fold in the sides of the leaf and roll up from the bottom to seal the stuffing inside. Spread 1 cup of the tomato sauce on the bottom of an 11-by-7–inch baking dish. Arrange the cabbage rolls, seam-side down, in the dish and spoon the remaining tomato sauce on top. Cover with foil. Bake until the cabbage is tender, about 45 minutes.
4
Serving size: 2 rolls
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