Stuffed Cabbage

Featured in the Honolulu Star-Advertiser on April 13, 2021.

Stuffed cabbage image


Stuffed Cabbage

  • 1 pound ground 80% lean beef
  • 1/4 pound ground pork
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 onion, diced
  • 3/4 cup cooked rice
  • 6 cups water
  • 12 large cabbage leaves
  • 1 (8ounce) can tomato sauce
  • 1/2 cup lemon juice
  • 1/4 cup brown sugar


  1. In a large mixing bowl, combine ground beef, pork, salt, pepper, onion, rice, and half a can of tomato sauce.
  2. In a medium pot over high heat, bring water to boil.
  3. Place cabbage leaves in boiling water for 4 minutes and drain.
  4. Place drained leaves on a plate and spoon equal parts of meat mixture in center of each leaf, roll them up tight.
  5. Place seam down in a skillet over medium-high heat.
  6. In a small mixing bowl, add remaining tomato sauce, brown sugar and lemon juice.
  7. Pour mixture over cabbage rolls, cover with lid, and let simmer for about an hour.

Serves 4.

Approximate Nutrient Analysis per cabbage roll:
170 calories, 10 g fat, 3.5 g saturated fat, 35 mg cholesterol, 500 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g sugar, 9 g protein

Approximate Nutrient Analysis per 2 cabbage rolls:
350 calories, 19 g fat, 7 g saturated fat, 65 mg cholesterol, 1000 mg sodium, 25 g carbohydrate, 3 g fiber, 14 g sugar, 18 g protein


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