Stuffed Cabbage in Tomato Sauce

Also known as cabbage rolls, depending upon where you come from, high-fiber cabbage is stuffed with lean meat, with more fiber in the whole grains and brown rice.

Serves: 4Hands-on: 25 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 4


  • 12 large cabbage leaves
  • 1 cup cooked brown rice
  • 1⁄4 cup currants
  • 1⁄4 cup toasted hazelnuts
  • 1⁄4 cup minced onion
  • 3⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 3⁄4 lb. ground pork
  • 1⁄2 lb. ground beef
  • 1 Tbsp. olive oil
  • 2 cups tomato sauce
  • 2 garlic cloves, finely minced


  • Blanch the cabbage leaves in boiling water for 4 minutes. Remove and lay flat on a tray. Chill in the refrigerator.
  • Combine the cooked brown rice, currants, hazelnuts, onion, salt, and pepper in a bowl. Add ground pork and beef and mix well.
  • Remove cabbage leaves from the refrigerator and blot with paper towels. Place about 1⁄4 cup meat mixture on each cabbage leaf. Fold in sides and then roll up leaf to completely enclose filling.
  • Heat the olive oil in a skillet. Add the tomato sauce, garlic, and brown agave syrup and stir to combine.
  • Place the cabbage rolls in the tomato sauce, seam sides down. Spoon some of the sauce over the rolls, cover.
  • Cook over medium-low heat for 1 hour. Reduce heat to low and simmer for an additional 20 minutes, adding a little water if needed. Serve hot.