Cabbage Rolls
Tender ground meat and rice are wrapped up in a boiled cabbage leaf, then baked in the oven with a flavor-packed tomato sauce. This easy recipe is a healthy, gluten-free, and lower-carb comfort food dish you’re sure to love!
Ingredients
- 1 Cabbage (You need 12 whole large leaves, chop the remaining head)
- 1 lb. Ground beef, pork, turkey or chicken (or a mixture of two)
- 15 oz. Tomato sauce (divided)
- 1 small onion, chopped
- 1/2 cup uncooked rice (optional)
- 1 Tbsp. Dried parsley
- 1/2 tsp. Salt
- 1/2 tsp. Fresh dill
- 1/8 tsp. Cayenne pepper
- 14.5 can diced tomatoes
- 1 tsp. Spenda
Instructions
- 1. Bring a large pot of water to a boil
- 2. Add cabbage, boil until the outer leaves are easily remove. Remove leaves and let drain on paper towel.
- 3. In a bowl combine all ingredients except divided tomatoes, saving 1/2 cup of taomto sauce. Cut out the thick vein making a “V” shape in the cabbage leaf.
- 4. Put 1/2 cup of beef mixture onto each cabbage leaf.
- 5. Start rolling the leaf, folding in the sides as you go.
- 6. Put chopped cabbage in Dutch oven, place rolls seam side down.
- 7. Top with diced tomatoes. Combine Splenda with remaining tomato sauce and pour on top of rolls.
- 8. Bake 350 degrees for about 1.5 hours or until tender.
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