Bring a large pot of salted water to boil. Carefully cut from the stem of the cabbage and peel off 10 large leaves. Place in boiling water, stir gently. Boil for about 5 minutes. Drain in colander and rinse with cold water. Gently lay leaves out on paper towels to dry. Cut stem from remaining cabbage and discard. Cut cabbage in half and grate into a large bowl, discarding any large pieces.
In a large frying pan over med-high heat, sauté onion and garlic for 5 minutes. Add tomato, remaining cabbage, salt, pepper and red pepper if using. Cook and stir until liquid is gone and vegetables are soft, about 10 min. Remove from heat to cool.
In a large bowl, add ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, adding more bread crumbs if mixture is too moist. It should be firm enough to handle.
Preheat oven to 375. Prepare a 13” x 9” baking dish with cooking spray. Working one at a time, place a cabbage leaf, stem side towards you, on work surface. Form a handful of meat mixture into a small “log”, place in middle of leaf. Fold sides in over meat, then stem side forward to make roll. Place seam side down in baking dish. Repeat with remaining meat mixture and cabbage leaves.
Wisk together soup, water and honey in a small bowl. Pour evenly over cabbage rolls. Cover baking dish tightly with foil. Bake at 375 for 1 hour. Remove foil, bake for another 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (518g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 84 (22%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 61mg||19 %|
|Sodium 673.9mg||23 %|
|Potassium 1036mg||27 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 37.1g|
|Protein 31.7g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 382
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What would you serve with this? Link in another recipe
Valerie411Very good but took quite a bit of time to cook3m ago
Carouchina83First time making cabbage rolls and I found this recipe so delicious I see no reason to look further! I used quite a bit of pepper, garlic salt instead of regular salt, and added Italian seasoning to make sure there was some flavour, albeit still mild. It made quite a lot of meat mixture. I've frozen half of it for future use, and so glad I did. So tasty!1y ago
rebeccaphillips2Left out the cheese, but every body including the toddlers really liked them. Will try the sauce on stuffed peppers.2y ago
9894rebeccaWatch my Mom make these for years but could never get them right on my own. This recipe turned out as close to Mom's as I've ever gotten. Very good.2y ago
cindijacksonVery good; I assume the cheese goes on for the 20 minutes at the end!2y ago
MistikaldarkhopeFantastic. Great for a large family. Everyone enjoyed it and we will definitely make it again2y ago
joesweeneyThe effort is worth it. I made this with left over shredded lamb, and it was wonderful.2y ago
roz7Awesome. Loved the touch of honey to the sauce. I will try this on stuffed peppers too.3y ago
jamiethieleBelieve it or not, my 5 kids (between the ages of 8-12) LOVED this and asked if I would make it again! Very tasty...although I struggled with separating the cabbage leaves from the stem. :(3y ago
michellestlaurentVery time consuming and very difficult to get 10 leaves off without breaking or boiling the whole cabbage. Uses a lot of dishes to prep and too much filling. I haven't tried it just yet so I'm not sure if I'll make it again.3y ago