Rating: 2 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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

Nancy Hughes
Recipe by Cooking Light March 2001

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Recipe Summary

Yield:
4 servings (serving size: 2 cabbage rolls)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

276 calories; calories from fat 29%; fat 9g; saturated fat 1.9g; mono fat 3.2g; poly fat 3g; protein 14.1g; carbohydrates 37g; fiber 5.4g; cholesterol 43mg; iron 3mg; sodium 672mg; calcium 88mg.
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