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Meatball Cabbage Rolls

Meatball Cabbage Rolls

My mother typically had these cabbage rolls simmering in her sluggish cooker when my family and I arrived at her house for weekend check outs. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I have actually attempted.– Betty Buckmaster, Muskogee, Oklahoma.


  • 1 large head cabbage
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 small onion, chopped
  • 1/3 cup uncooked long grain rice
  • 2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 pound lean ground beef (90% lean)
  • 1 can (15 ounces) tomato sauce


  • In a Dutch oven, cook cabbage in boiling water simply till leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate staying cabbage for another use.) Cut out the thick vein from the bottom of each booked leaf, making a V-shaped cut.
  • In a big bowl, combine tomato sauce, onion, rice, chili powder, garlic powder and salt. Fall apart beef over mix; mix well. Shape into 12 balls. Place 1 meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, starting from the cut end. Roll up completely to enclose meatball. Secure with toothpicks.
  • Location in a 5-qt. sluggish cooker. Put remaining tomato sauce over cabbage rolls. Cover and prepare on low for 8 hours or till meat is no longer pink and cabbage is tender. Discard toothpicks.
Nutrition Facts

3 rolls: 323 calories, 11 g fat (4g saturated fat), 71 mg cholesterol, 762 mg sodium, 31 g carbohydrate (8g sugars, 7g fiber), 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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