Cabbage Rolls

Dairy-free
High-Fiber
Low-Fat
Low-Sugar
Nut-free
Soy-free
Dish type
Dinner
Serves
8
Ready in
5 hours, 45 minutes

Ingredients

  • 1 large cabbage
  • 2 lbs. lean ground beef
  • 3/4 cup uncooked white rice
  • 2 eggs
  • 1 tsp. dried thyme
  • 1 lb. cooked smoked Polish sausage, cut into1/2-inch slices
  • 1 (27-oz.) can sauerkraut, drained
  • 1 (15-oz.) can tomato or cranberry sauce

Directions

Prep Time
25 minutes
Cook Time
5 hours, 20 minutes
Ready in
5 hours, 45 minutes
  1. Fill a large Dutch oven with 1 1/2 inches of water; bring to boiling. Reduce heat; add cabbage. Steam about 20 minutes. Remove cabbage; peel off leaves and cut out large veins. Place veins in the bottom of a 5-quart slow cooker.
  2. In a large bowl combine ground beef, rice, eggs, thyme, and salt and pepper to taste. Shape into 16 rolls. Place each roll in 1 cabbage leaf (or 2 small leaves, overlapping the leaves as needed).
  3. Place one layer of cabbage rolls on top of cabbage veins in slow cooker. Top with half the sausage slices, half the sauerkraut and half the tomato sauce. Repeat layers. Cover and cook on LOW 5 to 6 hours. Serve warm.
  4. Optional: Serve with cranberry sauce instead of tomato sauce.

Nutritional Information

Serving Size
1
Per Serving
Calories 364, Calories Fat 120, Total Fat 13g, Saturated Fat 4g, Cholesterol 133mg, Sodium 1428mg, Carbohydrate 32g, Protein 28g
Serving Size1
Calories364
Calories Fat120
Calories (fat) extra33
Total Fat13g
Total Fat (extra)21
Saturated Fat4g
Saturated Fat (extra)23
Trans Fat0g
Cholesterol133mg
Cholesterol (extra)44
Sodium1428mg
Sodium (extra)60
Potassium325mg
Carbohydrate32g
Carbohydrate (extra)11
Fiber6g
Fiber (extra)27
Sugars6g
Protein28g
Omega30g
Vitamin A548IU
Vitamin A (extra)11
Vitamin C71mg
Vitamin C (extra)120
Iron3mg
Iron (extra)20