Beef Stuffed Cabbage
Source of Recipe
Weight Watchers
Recipe Introduction
Was | 11 POINTS
Now | 6 POINTS
Servings | 4
Preparation Time | 20 min
Cooking Time | 67 min
Level of Difficulty | Moderate
main meals | 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.
List of Ingredients
1/3 head savoy cabbage, about 8 whole leaves
1/2 pound uncooked lean ground beef (with 7% fat)
1/2 cup uncooked white rice
1/2 cup water
1/4 cup seasoned bread crumbs
1 medium carrot(s), grated
1 medium onion(s), finely chopped
1 medium garlic clove(s), minced
1 large egg white(s)
1/2 tsp table salt
1/4 tsp black pepper
2 tsp olive oil
29 oz canned diced tomatoes, with basil, garlic and oregano Recipe
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.
Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.
Spoon about 1/4 cup of beef mixture onto the 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).
Heat oil in a large stock pot 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 the pan every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.
Chef's Tips
We renovated Beef Stuffed Cabbage by:
Reducing the amount of oil used to sauté the rolls.
Using an egg white instead of one whole egg.
Reducing the amount of meat and opting for a lean variety.
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