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.

Yield: 4 servings (serving size: 2 cabbage rolls)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 29%
  • Fat: 9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3g
  • Protein: 14.1g
  • Carbohydrate: 37g
  • Fiber: 5.4g
  • Cholesterol: 43mg
  • Iron: 3mg
  • Sodium: 672mg
  • Calcium: 88mg


  • 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


  1. Steam the cabbage leaves, covered, 3 minutes or until tender. Keep warm.
  2. 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.
  3. 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.
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