12 cabbage leaves
1 pound lean ground beef
1 cup cooked brown rice
1 (15 ounce) can tomato sauce
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon water

6 servings, 2 rolls each


Cover cabbage leaves with boiling water. Let stand until leaves are limp, about 4 minutes. Drain. When cool, trim away excess ridge on leaf for easer rolling. Mix beef, rice, 1/2 cup tomato sauce, garlic salt, pepper, basil, oregano, onions and green pepper. Put 1/3 cup in each leaf, starting at leaf end; roll, tucking in the sides. Place seam side down in a 9-by-11-inch baking dish. Mix remaining tomato sauce with the sugar, pour over rolls. Cover and bake at 350 degrees F for 1 hour. Remove cabbage rolls from baking dish, pour juice in a saucepan. Mix cornstarch and water; stir into saucepan. Heat and stir until mixture boils, cook 1 minute. Serve sauce with cabbage rolls.

Nutritional Analysis: 
190 calories
4 g fat
1.5 g saturated fat
40 mg cholesterol
550 mg sodium
24 g carbohydrate
6 g fiber
9 g sugars
18 g protein

Cabbage Rolls

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

September, 2016

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