Middle Eastern Stuffed Cabbage Rolls

A new twist on an old favorite, our cabbage rolls get their Middle Eastern flair from cinnamon, allspice, and pine nuts.


4 servings (serving size: 2 cabbage rolls)

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 29 %
Fat 9 g
Satfat 1.9 g
Monofat 3.2 g
Polyfat 3 g
Protein 14.1 g
Carbohydrate 37 g
Fiber 5.4 g
Cholesterol 43 mg
Iron 3 mg
Sodium 672 mg
Calcium 88 mg


8 large green cabbage leaves
6 ounces sweet turkey Italian sausage (about 2 links)
2 cups chopped onion
1 1/2 tablespoons pine nuts
Cooking spray
1/2 cup uncooked converted rice
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/2 cup water
1 (8-ounce) can tomato sauce


Steam the cabbage leaves, covered, 3 minutes or until tender. Keep warm.

Remove casings from sausage. Cook sausage, onion, and nuts in a large nonstick skillet coated with cooking spray over medium heat 6 minutes or until the sausage is browned, stirring to crumble. Stir in rice and next 4 ingredients (rice through cumin); cook for 2 minutes. Remove from heat. Place the mixture in a medium bowl; cool slightly.

Place 1/4 cup sausage mixture in center of each cabbage leaf. Fold in edges of leaves; roll up. Place cabbage rolls, seam sides down, in pan. Combine water and tomato sauce; pour over rolls. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until the rice is done.

Nancy Hughes,

Cooking Light

March 2001
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