Stuffed Cabbages

Total Time: 92min
Prep: 25min
Cook: 67min
Serves: 4
Difficulty: Moderate
 WW Freestyle SP: 6

Once every two weeks or so I get a request from my little one to “please mommy make the cabin dinner again”

The first time she said that, I had no idea what she was talking about. I mean, sure – the meals I make are not exactly Michelin star restaurant-style, if you know what I mean, but I wouldn’t actually call them cabin meals, either. To me it sounded like something that comes out of a box when you’re on a flight to a tropical destination. And NOT in first class.

After a couple of questions I was able to find out it was cottage pie she so desperately wanted me to make! It really has become her favorite meal, and whenever we are having mashed potatoes it goes without saying that there will be cottage pie the next day.

Sometimes I even have to make mashed potatoes just for this dish – I don’t mind, because I see how much she loves it. I’ve tried several recipes and this one never fails. I would highly recommend making a double batch – you’re going to want to have some leftovers for lunch the next day!


  • 1/3 head(s) uncooked savoy cabbage, about 8 whole leaves
  • 1/2 pound(s) uncooked 93% lean ground beef
  • 1/2 cup(s) uncooked white rice
  • 1/2 fl oz mineral water
  • 1/4 cup(s) seasoned breadcrumbs
  • 1 medium uncooked carrot(s), peeled and grated
  • 1 medium uncooked onion(s), finely chopped
  • 1 clove(s), medium garlic clove(s), minced
  • 1 large egg white(s)
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 2 tsp olive oil
  • 29 oz canned diced tomatoes, with basil, garlic and oregano



Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.

Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.

Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).

Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.

WW Freestyle SP: 6

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook!


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