4 servings (serving size: 2 cabbage rolls)

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

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

BarbaraMaine's Review

August 18, 2011
This is very good. I gave my husband 1 roll and checked on him in a few minutes. He said, with a smile, " I want more." I will make this again.

Boomshanka's Review

February 25, 2009
I made this years ago when it was published in Cooking Light and thought it was gross. I love stuffed cabbage but not this kind. I think it was the spices that turned me off so much.