Sweet and Sour Stuffed Cabbage Rolls

Sweet and Sour Stuffed Cabbage Rolls
Servings: 6 Yield: 18 rolls Prep 20 mins Cook 15 mins Slow Cook on LOW for 5 hours


  • 1 small head green cabbage, cored
  • 1 tablespoon vegetable oil
  • 1 medium-size onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cans (8 ounces each) tomato sauce
  • 2 tablespoons light-brown sugar
  • 2 tablespoons red wine vinegar
  • 2 slices reduced-calorie wheat bread
  • 1/3 cup skim milk
  • 1 pound lean ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups cooked egg noodles

Make It

1. Bring large pot of salted water to a boil. Boil cabbage for 12 to 15 minutes, removing 9 leaves as they become pliable. Drain well, then remove tough stem from leaves; cut leaves in half. Remove remaining cabbage from water and shred. Place shredded cabbage in bottom of slow cooker.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat; cook onion 5 minutes. Add garlic, cinnamon and nutmeg; cook 1 minute. Remove half of onion mixture; set aside. Stir tomato sauce, sugar and vinegar into skillet and remove from heat.

3. Pulse bread and milk in food processor until a paste is formed. Add reserved onion mixture, beef, salt and pepper to food processor and pulse until well combined.

4. With stem ends of cabbage leaves facing you, place 2 heaping tablespoons of meat mixture in center of leaf and roll up. Place rolls, seam-side down, in slow cooker. Pour sauce over top. Cover; cook on LOW for 5 hours. Serve with noodles.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 368, Fat, total (g): 9, chol. (mg): 91, sat. fat (g): 2, carb. (g): 47, fiber (g): 5, pro. (g): 25, sodium (mg): 603, Percent Daily Values are based on a 2,000 calorie diet.