Clean Stuffed Cabbage Rolls
Print Recipe
Servings
4-6
Servings
4-6
Clean Stuffed Cabbage Rolls
Print Recipe
Servings
4-6
Servings
4-6
Ingredients
  • 1 head cabbage
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1/2 cup uncooked brown rice
  • 2 tbsp chopped fresh parsley (2 t dried)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg
  • 1 3/4 cups plain organic tomato sauce
  • 1 cup canned tomato chunks (optional - my boys are anti-tomato chunk so we don't add this to ours!)
  • 2 tbsp honey
  • 1/2 cup grated mozzarella cheese, optional
Instructions
  1. Put the head of cabbage in a pot, cover with water. Remove the cabbage and bring the water to a boil. Turn off the heat. Submerge the whole head of cabbage in the boiling water and cover. Let sit for 15-20 minutes.
  2. Meanwhile, brown the beef and onion. Turn off the heat. Add the rice, parsley, salt, pepper, and egg.
  3. When the cabbage is done “cooking”, remove it from the water onto a cookie sheet with sides (to catch any remaining water). Very carefully, remove 12 leaves. Cut the thickest part of center rib out of each leaf, about 1 or 2 inches. There will be a little V in the middle of each leave. Divide the meat filling between the leaves and roll up jelly roll fashion, by tucking in the ends so the filling stays put. Place the rolls in a deep casserole dish.
  4. Pour the tomato sauce and honey over the rolls. Cover and bake at 350 for about an hour and a half. Remove the lid, sprinkle with cheese, and bake another 5 minutes or until cheese is melted. Let set a few minutes before serving.
  5. This recipe is 21 Day Fix Approved! Container Breakdown: I serving: 2 stuffed cabbage rolls Each serving: 1 red, 1/2 yellow, 1/2 green, 1/2 purple
    cauliflower, 21 day fix, recipe. hot sauce
Recipe Notes

Busy Mom Tip: If you don't want to roll the cabbage you can simply put some chopped cabbage in with the cooked meat ingredients and then throw it all in a 9 x 13. Top with tomato sauce and honey and bake covered for a bit less than the recommended time above.

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Recipe adapted by: Whole East and Whole Treats

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