Stuffed Cabbage Sauté Recipe | LaaLoosh (2024)

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STUFFED CABBAGE SAUTE RECIPE Ingredients Instructions Nutrition Related Recipes TikTok’s Whipped Coffee Recipe Apricot Glazed Turkey Breast Recipe Viral TikTok Salmon and Rice Bowl Recipe Chicken Cacciatore Recipe FAQs

By Wendy

Stuffed Cabbage Sauté Recipe | LaaLoosh (1)

This deliciously healthy and low calorie Stuffed Cabbage Saute is a variation of traditional stuffed cabbage rolls, which is a popular Polish recipe.

However, making stuffed cabbage rolls can be a pesky and time consuming task, but my simpler sauté version in all prepared in one pot making it an easy Weight Watchers recipe that anyone can successfully prepare.

It’s low in fat, high in fiber and protein, and has that wonderful sweet and sour taste that I’ve always adored in stuffed cabbage rolls.

I love that it offers a great way to fill up while still staying within your Weight Watchers Points budget.

This easy and flavorful dish was a huge hit at my house and something I’ll be making again and again. Enjoy!

Stuffed Cabbage Sauté Recipe | LaaLoosh (2)

STUFFED CABBAGE SAUTE RECIPE

What a great family meal that is not only delicious and satisfying, but very light. It’s sweet and sour taste is reminiscent of traditional stuffed cabbage rolls, but this saute is a lot less work.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 398 kcal

Ingredients

  • 1 lb lean ground pork - (96/4)
  • 1 medium head of cabbage - (cored and chopped)
  • 28 oz diced tomatoes - 1 can
  • 1 medium onion - (chopped)
  • 1 cup sauerkraut
  • ¼ cup white or cider vinegar
  • ½ cup uncooked brown rice
  • 4 cloves of garlic - (minced)
  • 1 tsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp sugar
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 cup fat free beef broth
  • Salt and pepper to taste

Instructions

  • Cook rice according to package directions. Set aside.

  • Bring a large pot of salted water to a boil. Add cabbage and let cook for about 5 minutes. Drain and set aside.

  • Heat oil in a large skillet over medium high heat. Add in garlic and onion, and cook until just softened a bit, about 2 minutes. Add in pork and some salt and pepper. Cook until meat is browned

  • Stir in diced tomatoes, sauerkraut,tomato paste, broth, vinegar, sugar, thyme and paprika. Lower heat to medium and let simmer for about 10 minutes.

  • Add in rice and cabbage and mix well to combine. Season with additional salt and pepper as desired and let simmer another 5 minutes to heat up.

Nutrition

Serving: 2 cupsCalories: 398 kcal (20%)Carbohydrates: 52.2 g (17%)Protein: 31.2 g (62%)Fat: 8.7 g (13%)Saturated Fat: 2.5 g (16%)Cholesterol: 55 mg (18%)Sodium: 459 mg (20%)Potassium: 1139 mg (33%)Fiber: 11.2 g (47%)Sugar: 21 g (23%)Calcium: 120 mg (12%)Iron: 4.1 mg (23%)

Course: Dinner Recipes, Main Course Recipes

Cuisine: Polish Recipes

Diet: Low Calorie Recipes, Low Fat Recipes, Low Lactose Recipes

Main Ingredient: Cabbage Recipes, Pork Recipes

Tried this recipe?Let me know how it was!

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34 Comments

  1. Julia8 years ago

    Hello! I love your recipes. Especially this one. Just a quick note though. When I use my recipe builder to calculate points the points per serving are actually 7 points plus not 4. Just so everyone can budget accordingly.

  2. Melissa Levy9 years ago

    Pork/Jewish recipe?

  3. Julie10 years ago

    I was really excited to try this recipe, but have run into a few snags. I realized I needed more info since it is a bit vague. It would really help if you included stats such as: 1lb of lean ground pork, try to stay around 120 calories for 4 oz or 98% Fat Free – something else to help us find the ingredient you are mentioning, since I assume you can’t mention labels. There are so many different cuts out there 70%, 80%, 95% lean, I’m not sure which one you’ve included. Thanks!

  4. Anna Sanders10 years ago

    I was very disappointed in this recipe. I cannot put my finger on what exactly I disliked, I think possibly I did not like the sauerkraut and vinegar taste, and that it may be better not adding these ingredients. I’ve loved everything else on the site, but unfortunately not this one.

    • Lisa9 years ago

      I love all your recipes as well but I felt the same way, I think it was the vinegar and sauerkraut. I would make it again but skip those ingredients.

  5. Cloe10 years ago

    So far every recipe I’ve tried has been absolutely delicious but this dish is my favorite. I found it easy to make, low in points, generous portions and bursting with flavour! Please keep the recipes coming Laaloosh!!

  6. Heather10 years ago

    Would the leftovers of this freeze well?

  7. Tammie10 years ago

    Could this be done in the crock pot?

  8. Susan10 years ago

    You said in your blurb that it is sweet and sour. I know the sauerkraut is sour, but what is in it to make it sweet?

    It does sound really good, but we don’t eat pork, so I will use half ground beef and half ground turkey.

  9. Maryann10 years ago

    I just wanted to print your recipe and got all the pages – comments +. Just wanted to try your great sounding recipe.

  10. Sandra VanCleave10 years ago

    I guess no one noticed, but it says uncooked brown rice..simmer for 5 minutes…I assume you meant cooked, but that doesn’t seem like much rice…what about the instant brown rice?

    • LaaLooshPost Author10 years ago

      In step one, it says to cook the rice according to package instructions, and set it aside :). Either regular or instant rice is fine, since it is cooked first, it won’t really matter. :)

  11. katie10 years ago

    Love, love, love this recipe! It is really delicious and so easy. I am making it with the ground pork for the second time tonight. Thanks for the recipe :)

  12. Liz10 years ago

    I made this last night and it was fantastic! So satisfying for 4PP. I used ground turkey because I couldn’t find ground pork, and it worked well.

  13. Rachel Cravotta10 years ago

    I love all of your recipes, but still use the old points value. Is there anyway to get both values? Thanks!

    • LaaLooshPost Author10 years ago

      Rachel, I make sure to include the necessary nutritional stats so that you can calculate the old Points, if needed. I no longer have my old Points calculator, so Im unable to calculate them myself.

  14. Rachel Cravotta10 years ago

    I love all of your recipes, but still use the old point values. Is there anyway that you can put both the old points as well as the new? Thanks

  15. Rachel10 years ago

    Is there anyway to start getting the old point values on the recipes again?

    • Kathy10 years ago

      According to my Points Finder Slide this recipe is 3 points on the old system.

  16. Tracy M10 years ago

    YUMMO!!!!! I actually turned it into a personal lasagna by using a square ramekin and layering this deliciousness in between 4 wonton wrappers, topped with about a Tablespoon of parmesan cheese, and baked for about 15 minutes. It was sooooo good and only added about 3 pounts+. Thank you so much for sharing!!!!!

  17. Tom Maddox10 years ago

    What is the sodium content for this recipe? I’d love to try it as a simple way of doing stuffed cabbage, but I must know how much sodium.

    Thanks,

    Tom

    • Rebecca10 years ago

      Tom, I calculated this on myfitnesspal.com, and with 8 servings, it came to 111 mg sodium per serving. It’s mostly from the sauerkraut. But I did use canned petite diced tomatoes. Using fresh chopped tomatoes would bring it down to about 80 mg.

  18. Tami10 years ago

    This is what I’m trying tonight! Looks delicious!!

    • Tami10 years ago

      I did make this tonight and it was so tasty! One and a third cup is really the perfect size! Will surely make this again!

  19. Christine10 years ago

    I only use ground lean turkey, what would the calories be?
    And this looks WONDERFUL thank you…

  20. sue neal10 years ago

    Where do you buy lean ground pork? I’ve always known ground pork is very high in fat. Do you grind a pork tenderloin or ask butcher to do so?

  21. Cindy10 years ago

    I made this yesterday, but used lean ground beef rather than pork as we can not readily get ground pork where I am at. It was wonderful!! I will be making this a regularly!

    Thank you so much for such a wonderful recipe with so few points..;)

    • Melony10 years ago

      Hi Cindy,

      When I need ground pork I ask them to grind it for me at the grocery store. I have had them grind pork tenderloin or lean pork stew cubes, both with success (and much less fat!) I am thinking that the boneless butterfly chops would work well too.

  22. Bridgette10 years ago

    I was wondering if this is 1 cup per serving or what the serving size is? I didn’t see that anywhere & didn’t know how to figure it out. Thank you

    • Bridgette10 years ago

      I’m sorry I see that it is 1 1/3 cup.

  23. Carmen Carlton10 years ago

    I’m half Polish and I love stuffed cabbage! I am eager to give this recipe a try. A couple quick questions…does the sauerkraut go in with the diced tomatoes, tomato paste, et al? And I assume the sauerkraut is drained and maybe rinsed before adding?

    • LaaLooshPost Author10 years ago

      Oh geez, I realize that I made a typo and didn’t include the sauerkraut in the instructions. It goes in with the diced tomatoes. And it does not get drained and rinsed before putting it in.

  24. Lori10 years ago

    I don’t think there’s a day that goes by that I don’t ZipList your recipes!
    This looks AMAZING! I can’t wait to try it!

  25. Pat10 years ago

    WOW!! I can’t wait to try this. Love stuffed cabbage, easy and just 4+ points!!

Food Recipes

Stuffed Cabbage Sauté Recipe | LaaLoosh (2024)

FAQs

Why is my stuffed cabbage tough? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Tell Me More ›
What is the best type of cabbage for cabbage rolls? ›

Any variety of green cabbage will do for this recipe, but we went with savoy cabbage because the leaves are a bit looser and easier to work with. The leaves are also just the right shape and size for this application.

Read The Full Story ›
Why do you put baking soda in cabbage? ›

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Know More ›
How do you keep cabbage crisp when cooking? ›

Once people started roasting them at a high heat, perhaps with a little extra salt and fat (like bacon), it was a game-changer. You can also try slicing cabbage thin and sautéing it to maintain some of its crunchy texture.

Get More Info Here ›
What nationality eats the most cabbage? ›

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans.

Explore More ›
Which cabbage has the best flavor? ›

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.

Learn More Now ›
How do you make Patti Labelle cabbage? ›

Directions. Heat the grapeseed oil in a large pot over medium-high heat. Add the cabbage, onions, bell peppers, stock, sea salt, seasoning salt, black pepper and cayenne. Cook, covered, stirring occasionally, until the cabbage is wilted and tender, 10 minutes.

See Details ›
What country invented cabbage rolls? ›

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

Find Out More ›
Why do you freeze cabbage for cabbage rolls? ›

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

Get More Info Here ›
What are Ukrainian cabbage rolls made of? ›

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Get More Info Here ›

Do you need to wash cabbage? ›

Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.

Get More Info Here ›
Is cabbage good for you? ›

This cruciferous vegetable provides a good deal of fiber and vitamins C and K, which means it may support your immune system, gut health, and bone health. There's evidence that eating cabbage might help reduce the risk of heart disease and cancer.

Learn More Now ›
Why would cabbage be tough? ›

You're not cooking the right kind of cabbage

If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages.

Tell Me More ›
What to do with tough cabbage? ›

Make stuffed cabbage

Common in the cuisines of Central and Eastern Europe, according to The Spruce Eats, stuffed cabbage — or cabbage rolls — is an ideal way to use up outer cabbage leaves because the dish braises for quite some time, allowing the tough leaves to become tender.

Get More Info ›
Why are my cabbage rolls chewy? ›

Why are my cabbage rolls tough? after baking, then you either didn't parboil them them longer before rolling, or need to bake the rolls longer. If leaves are not pliable enough after parboiling for 1 minute, return them to simmering water another 1-2 minutes to desired softness.

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